Light Sponge Gateau with Fruit

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Light Sponge Gateau with Fruit
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Health Score:
Health Score
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
502
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie502 kcal(24 %)
Protein8.72 g(9 %)
Fat27.69 g(24 %)
Carbohydrates56.75 g(38 %)
Sugar added30.04 g(120 %)
Roughage1.93 g(6 %)
Vitamin A232.57 mg(29,071 %)
Vitamin D0.84 μg(4 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.41 mg(37 %)
Niacin3.58 mg(30 %)
Vitamin B₆0.09 mg(6 %)
Folate62.2 μg(21 %)
Pantothenic acid0.82 mg(14 %)
Biotin7.98 μg(18 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C8 mg(8 %)
Potassium200.55 mg(5 %)
Calcium119.68 mg(12 %)
Magnesium19.42 mg(6 %)
Iron1.81 mg(12 %)
Iodine38.2 μg(19 %)
Zinc0.75 mg(9 %)
Saturated fatty acids11.47 g
Cholesterol170.77 mg
Author of this recipe:
How healthy are the main ingredients?
saltmilkRaspberry

Ingredients

for
1
For the cake
2 ¼ cups
1 ½ cups
2 ¼ teaspoons
¾ teaspoon
½ cup
7
9
¾ cup
½ teaspoon
2 teaspoons
For the filling
2 cups
cream (48% fat)
½ cup
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.