Classic Sandwich Cake

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Classic Sandwich Cake
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Health Score:
Health Score
3,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
641
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie641 kcal(31 %)
Protein4.6 g(5 %)
Fat34.82 g(30 %)
Carbohydrates77.05 g(51 %)
Sugar added32.49 g(130 %)
Roughage0 g(0 %)
Vitamin A400.17 mg(50,021 %)
Vitamin D1.48 μg(7 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.19 mg(17 %)
Niacin0.35 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate21.2 μg(7 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C0.18 mg(0 %)
Potassium30.1 mg(1 %)
Calcium70.87 mg(7 %)
Magnesium2.4 mg(1 %)
Iron0.14 mg(1 %)
Iodine34.5 μg(17 %)
Zinc0.08 mg(1 %)
Saturated fatty acids11.41 g
Cholesterol121.4 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
8
Ingredients
1 cup
superfine caster sugar
1 cup
Margarine (softened)
4
medium eggs
1 ½ cups
1 ½ teaspoons
gluten-free Baking powder
1 cup
double cream
1 teaspoon
½ cup
1 cup

Preparation steps

1.
Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease and line two 20 cm | 8" cake tins with greaseproof paper.
2.
Cream together the sugar and margarine in a mixing bowl until pale and fluffy, 2-3 minutes.
3.
Beat in the eggs, one teaspoon at a time, until well-incorporated. Fold in the flour and baking powder in three additions, mixing until smooth.
4.
Divide the batter between the prepared tins. Bake for 18-22 minutes until golden and risen. A toothpick should come out clean from their centres.
5.
Remove to a wire rack to cool.
6.
Whip the cream with the vanilla extract and icing sugar in mixing bowl until thick and peaked.
7.
Turn out the sponges and trim the top of one so that it is flat and even. Top with the cream, spreading it out evenly over the sponge.
8.
Top with the raspberry jam and sandwich the other sponge on top.