Cherry Blossom Sponge Cake

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Cherry Blossom Sponge Cake
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Health Score:
3,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
373
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie373 kcal(18 %)
Protein4.78 g(5 %)
Fat21.85 g(19 %)
Carbohydrates40.78 g(27 %)
Sugar added25.19 g(101 %)
Roughage0 g(0 %)
Vitamin A222.06 mg(27,758 %)
Vitamin D0.69 μg(3 %)
Vitamin E2.05 mg(17 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.63 mg(5 %)
Vitamin B₆0.01 mg(1 %)
Folate12.96 μg(4 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.23 μg(1 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C0.1 mg(0 %)
Potassium77.41 mg(2 %)
Calcium51.33 mg(5 %)
Magnesium1.65 mg(1 %)
Iron0.74 mg(5 %)
Iodine20.27 μg(10 %)
Zinc0.06 mg(1 %)
Saturated fatty acids12.98 g
Cholesterol110.15 mg
Author of this recipe:

Ingredients

for
1
Ingredients
225 grams
softened Butter
225 grams
4
225 grams
1 teaspoon
1 pinch
100 milliliters
Cherry blossom Syrup
200 grams

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pan with parchment paper.

2.

Beat the softened butter with the sugar until light and fluffy. Gradually add the eggs into the mixture. Sift the flour, baking powder and salt together and stir into the egg mixture. Mix until smooth and pour into the prepared pan.  

3.

Bake for 45-50 minutes, until a toothpick inserted comes out clean. 

4.

Remove from the oven and poke the cake all over with a wooden skewer. Soak with the cherry blossom syrup and allow to cool. 

5.

Carefully remove the cooled cake from the springform pan. Whip the heavy cream to stiff peaks and spread over the cake. Cut into slices and serve.