Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of baking powder sifted
- one pound granulated sugar
- one-half pound flour
- three eggs
- ten eggs
- one-half lemon
Directions
Weigh three eggs, separate, and beat well the weight of the eggs in sugar, one-half the weight of the eggs in flour; add sugar gradually to the beaten yolks, juice of one-half a lemon
72 THE ARIZONA COOK BOOK
and a little of the rind, then the flour with one teaspoonful of baking powder sifted in it. Fold in the beaten whites last. Bake in pretty hot oven. Use a wire beater througout. — Mrs. M. S. Carpenter, Hackensack, N. j.
SPONGE CAKE (FINE).
Ten eggs, one pound granulated sugar, one-half pound flour, juice and rind of one-half lemon. Beat the yolks and sugar together for at least half an hour, add the lemon, then the beaten whites and flour last. Sprinkle the top with sugar. Bake in moderate oven. This is a moist cake and has a thick crust. — Contributed, Saginaw, Mich.