Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
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 butter
- four cups of flour
- three cups of sugar
- one cup of cold water
- one cup of flour
- seven ounces of granulated sugar
- two tablespoonfuls of catalan
- a teaspoonful of baking powder
- a pound of corn meal
- a pound of butter
- six eggs
- twelve eggs
- one lemon
- eight eggs
- two even tablespoonfuls of baking powder
- seven eggs
- lemon juice
Directions
One cup of butter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the butter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring.
SPONGE CAKE.--No. 1.
Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the sugar and stir well, and then the lemon juice and rind. Add the whites of eggs beaten to a stiff froth, and fold in the flour as quickly and lightly as possible.
SPONGE CAKE.--No. 2.
Four cups of flour, three cups of sugar, one cup of cold water, eight eggs, two even tablespoonfuls of baking powder, the grated peel of an orange. Pour the water on the sugar in a bowl, stir until almost dissolved, beat the whites to a stiff froth, the yolks to a cream, put one cup of flour with the yolks into the sugar and water, beat hard, add the whites of the eggs, mix the baking powder with the flour, and stir into the other ingredients by degrees quickly and lightly. Bake in a shallow pan in a quick oven. When it no longer sizzles it is done. Ice with a boiled icing while hot, flavored with almond extract.
CORN SPONGE CAKE (a Spanish Recipe).
Half a pound of corn meal, half a pound of butter, seven ounces of granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy). Beat separately the whites and yolks of the eggs; when the yolks are beaten to a cream add the sugar, then the whites of eggs, stir the corn meal in lightly, then the butter melted, and the brandy. Mix well, pour into shallow pans well buttered, and bake in a moderate oven from twelve to fifteen minutes, test with a straw. Best when quite fresh.