Basic Sponge Cake
(0 votes)
(0 votes)
Health Score:
29 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
1446
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,446 cal. | (69 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 255 g | (170 %) | ||
| Sugar added | 135 g | (540 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 70.8 μg | (157 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 1,089 mg | |||
| Complete sugar | 140 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 5 eggs
- 1 pinch salt
- 125 grams sugar
- 100 grams Pastry flour
- 50 grams cornstarch
- 1 generous pinch Baking powder
- sugar (for sprinkling)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Separate the eggs. Beat the egg yolks with half of the sugar until light and creamy. Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar and beat until stiff and glossy.
3.
Sift the flour, cornstarch and baking powder into the yolk mixture and stir until well combined. Gently fold in the egg whites and spread the batter onto a baking sheet lined with parchment paper.
4.
Bake for 10-12 minutes, until lightly golden.
5.
Lay a large tea towel flat and sprinkle with sugar. Carefully turn the cake out onto the tea towel and peel the parchment paper from the cake.
6.
Allow to cool or roll up while still warm, if using for a roulade.
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