Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
594
Calories
20g
Protein
7g
Fat
112g
Carbs
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 cup of sugar
- three-quarters cup of flour sifted before measuring
- four eggs beaten separately
- one lemon
- ten min- utes
Directions
1
SPONGE CAKE — Four eggs beaten separately, one cup of sugar, three-quarters cup of flour sifted before measuring, the juice and grated rind of one lemon. Beat the yolks until thick and lemon color, about ten minutes. Add sugar and lemon and beat another ten min- utes, then the beaten whites of eggs. Add the flour very lightly and bake in moderate oven.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive