Cherry Blossom Sponge Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 373 kcal | (18 %) | ||
| Protein | 4.78 g | (5 %) | ||
| Fat | 21.85 g | (19 %) | ||
| Carbohydrates | 40.78 g | (27 %) | ||
| Sugar added | 25.19 g | (101 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 222.06 mg | (27,758 %) | ||
| Vitamin D | 0.69 μg | (3 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 0.63 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 12.96 μg | (4 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 0.23 μg | (1 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 77.41 mg | (2 %) | ||
| Calcium | 51.33 mg | (5 %) | ||
| Magnesium | 1.65 mg | (1 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 20.27 μg | (10 %) | ||
| Zinc | 0.06 mg | (1 %) | ||
| Saturated fatty acids | 12.98 g | |||
| Cholesterol | 110.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 225 grams softened butter
- 225 grams sugar
- 4 eggs
- 225 grams Pastry flour
- 1 teaspoon Baking powder
- 1 pinch salt
- 100 milliliters Cherry blossom Syrup
- 200 grams Whipped cream
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.
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