Light Sponge Gateau with Fruit

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Light Sponge Gateau with Fruit
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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)
Calorie5,214 cal.(248 %)
Protein104 g(106 %)
Fat280 g(241 %)
Carbohydrates566 g(377 %)
Sugar added314 g(1,256 %)
Roughage26.5 g(88 %)
Vitamin A2.7 mg(338 %)
Vitamin D13.2 μg(66 %)
Vitamin E91 mg(758 %)
Vitamin K48.6 μg(81 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂2.6 mg(236 %)
Niacin27.1 mg(226 %)
Vitamin B₆1.2 mg(86 %)
Folate452 μg(151 %)
Pantothenic acid10.2 mg(170 %)
Biotin133.5 μg(297 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C87 mg(92 %)
Potassium2,113 mg(53 %)
Calcium964 mg(96 %)
Magnesium235 mg(78 %)
Iron20.3 mg(135 %)
Iodine69 μg(35 %)
Zinc11.7 mg(146 %)
Saturated fatty acids88.9 g
Uric acid194 mg
Cholesterol2,467 mg
Complete sugar353 g

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)
How healthy are the main ingredients?
RaspberrysugarBlueberrysalt

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.