Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoons cocoa
- 2 cups sugar
- 1 teaspoon nutmeg
- 4 cups flour
- 1 cup of strawberry
- 1 cup sweet milk
- 1 tablespoon cinnamon
- 5 whole eggs
- 4 level teaspoons baking blackberry jam
- five tinres before measuring
- five cents
- salt
Directions
5 whole eggs. 2 tablespoons cocoa. 2 cups sugar. 1 teaspoon nutmeg.
4 cups flour. 1 cup of strawberry or
4 level teaspoons baking blackberry jam.
powder. % cup of fat.
1 cup sweet milk. % cup cordial. 1 tablespoon cinnamon.
Dissolve spices in cordial. Mix as any other cake, add- ing jam last.
DIRECTIONS FOR MAKING SPONGE CAKES. In making angel and sunshine cake, sift flour five tinres before measuring. Have bowl perfectly dry before beating whites. Have eggs cold and especially fresh for these cakes. Add pinch salt to whites. This toughens the fibre and helps retain the air, as the lightness of sponge cake depends mainly on the amount of air beaten into the eggs. Always fold in the flour; never beat after flour is added. When salt is added, beat whites until creamy. Add cream tartar and beat stiff; gently stir in the sugar, and then fold in flour. In sunshine, after the sugar has been added, put in yolks beaten light; then flour and flavoring. Bake these as you would layer cakes. I light my stove for all cakes when ready for oven if gas range is used. It requires from forty to forty-flve minutes to bake the above cakes. When taken from oven must cool in pan inverted. There are pans sold especially for these delicate cakes for twenty- five cents. It pays to have them. Never grease them as you do pans for butter cakes. Some sponge cakes have baking powder. Then you would sift as for white cake. But always fold flour in last.