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White Sponge or Angel Cake
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
632Calories
7 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein6.8 g
Carbohydrates152 g
Fiber0 g
Sugars100 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9705 mg
Potassium896 mg
Calcium19 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.9 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 50. The excerpt below is the record exactly as published.
WHITE SPONGE OR ANGEL CAKE. Whites of 6 egos, $ cup of flour, ? cup granulated sugar, $ teaspoon of vanilla, 1 teaspoon cream tartar. Put the cream of tar- tar into the flour and sift five or six times ; sift sugar twice. Put a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.