Light Sponge Gateau with Fruit
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
5214
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,214 cal. | (248 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 280 g | (241 %) | ||
| Carbohydrates | 566 g | (377 %) | ||
| Sugar added | 314 g | (1,256 %) | ||
| Roughage | 26.5 g | (88 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 13.2 μg | (66 %) | ||
| Vitamin E | 91 mg | (758 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 452 μg | (151 %) | ||
| Pantothenic acid | 10.2 mg | (170 %) | ||
| Biotin | 133.5 μg | (297 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 2,113 mg | (53 %) | ||
| Calcium | 964 mg | (96 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 20.3 mg | (135 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 88.9 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 2,467 mg | |||
| Complete sugar | 353 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 2 ¼ cups all-purpose flour
- 1 ½ cups sugar
- 2 ¼ tsps Baking powder
- ¾ tsp salt
- ½ cup sunflower oil
- 7 egg yolks
- 9 egg whites
- ¾ cup milk
- ½ tsp cream of tartar
- 2 tsps vanilla extract
- For the filling
- 2 cups cream (48% fat)
- ½ cup powdered sugar
- 2 cups Blueberries (plus extra to decorate)
- 2 cups Raspberries (plus extra to decorate)
Preparation steps
1.
Heat the oven to170 ° C (150°fan) 325°F gas 3. Line a deep 25cm| 10" cake tin with non-stick baking paper.
2.
Whisk together the flour, 175g|3/4 cup g sugar, baking powder and salt and set aside.
3.
Whisk together the oil, egg yolks, and milk in a mixing bowl until smooth. Whisk in the flour mixture until blended.
4.
Whisk the egg whites until frothy. Add the cream of tartar and vanilla and whisk until soft peaks form. Gradually whisk in the remaining sugar, until stiff, glossy peaks form.. Whisk 1/3 of the egg whites into the flour mixture.
5.
Gently fold the remaining egg whites into the flour mixture.
6.
Put into the tin and bake for 50-55 minutes. until springy to the touch. Cool in the tin.
7.
For the filling: whisk together the cream and icing sugar until thick. Divide between 3 bowls.
8.
Mash the blueberries and stir into 1 bowl of cream. Repeat with the raspberries and another bowl of cream.
9.
Remove the cake from the tin and cut horizontally into 3 layers with a serrated knife.
10.
Place 1 layer on a plate and spread with the raspberry cream.
11.
Place another cake layer on top and spread with the plain cream.
12.
Place the third layer on top and spread with the blueberry cream. Decorate with blueberries and raspberries.
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