Try this Colonial Sponge Cake recipe, or contribute your own.
Suggest a better descriptionMrs. Alice Van Boven This recipe is an expansion by the donor of a recipe received by her mother from her aunt in 1884. The original read: "Take the weight of eggs in sugar and half the weight in flour; juice and grated rind of lemon." Similar cakes, indeed, were made in colonial America, usually called "light cakes" or "soft cakes." Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the sugar into the yolks gradually; add the lemon juice; add the flour and mix in; add the egg whites, folding them in gently. Bake in a moderate oven (350?) in a pan with a tube in it for about an hour. Cup cake pans may also be used with less baking time. Posted to recipelu-digest by LSHW
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Serving Size: 1 Serving (1350g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3360 | ||
Calories from Fat: 684 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76g | 101 % | |
Saturated Fat 23.5g | 117 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1053mg | 36 % | |
Potassium 1174.5mg | 31 % | |
Total Carbohydrate 570.2g | 168 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 566.1g | ||
Protein 109.8g | 157 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3360
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