Individual Vegetable Sponge Cakes

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Individual Vegetable Sponge Cakes
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
92
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie92 kcal(4 %)
Protein4.22 g(4 %)
Fat1.03 g(1 %)
Carbohydrates18.36 g(12 %)
Sugar added0 g(0 %)
Roughage2.72 g(9 %)
Vitamin A131.32 mg(16,415 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.52 mg(13 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.96 mg(16 %)
Vitamin B₆0.18 mg(13 %)
Folate52.95 μg(18 %)
Pantothenic acid0.21 mg(4 %)
Biotin5.43 μg(12 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C33.38 mg(35 %)
Potassium528.15 mg(13 %)
Calcium48.3 mg(5 %)
Magnesium24.79 mg(8 %)
Iron1.08 mg(7 %)
Iodine10.25 μg(5 %)
Zinc0.39 mg(5 %)
Saturated fatty acids0.22 g
Cholesterol29.17 mg

Ingredients

for
12
Ingredients
2 eggs (separated)
3 cups floury potatoes (peeled and grated)
1 onion (peeled and finely chopped)
1 head Broccoli (cut into small florets)
12 cherry tomatoes (quartered)
cup all-purpose flour
1 teaspoon Baking powder
How healthy are the main ingredients?
potatoeggonionBroccolitomato
Product recommendation
Potato Cheese and Onion Muffins Add 150 g strong Cheddar, grated instead of the broccoli and tomatoes and serve warm for breakfast

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Mix the egg yolks with the grated potato, onion, broccoli and tomatoes, flour, baking powder and salt and pepper.
3.
Whisk the egg whites to stiff peaks, then, using a metal spoon, fold into the potato mixture.
4.
Divide the mixture equally, spooning into a greased muffin tin. Bake in the oven for about 25 minutes or until golden. Turn out and leave to cool for 10 minutes before eating.
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