Moist Citrus Sponge

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Moist Citrus Sponge
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Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
151
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie151 kcal(7 %)
Protein5.35 g(5 %)
Fat9.12 g(8 %)
Carbohydrates13.25 g(9 %)
Sugar added9.61 g(38 %)
Roughage1.77 g(6 %)
Vitamin A50.1 mg(6,263 %)
Vitamin D0.67 μg(3 %)
Vitamin E5.59 mg(47 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.09 mg(8 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate13.46 μg(4 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C1.29 mg(1 %)
Potassium1.87 mg(0 %)
Calcium57.3 mg(6 %)
Magnesium44.71 mg(15 %)
Iron0.66 mg(4 %)
Iodine20 μg(10 %)
Zinc0 mg(0 %)
Saturated fatty acids0.89 g
Cholesterol58.33 mg

Ingredients

for
1
Ingredients
4 medium eggs (separated)
2 tablespoons lemon zest
½ teaspoon Lemon extract
½ cup superfine caster sugar (divided)
1 ⅔ cups Almond flour
1 teaspoon Baking powder
1 teaspoon White vinegar
salt
2 tablespoons powdered sugar (for dusting)
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
Preheat the oven to 170°C (150° fan) | 325F | gas 3 and grease and line the base of a 20 cm | 8" springform cake tin with greaseproof paper.
2.
Beat together the egg yolks, lemon zest, lemon extract, and half the sugar in a large mixing bowl until thick and pale, 2 - 3 minutes.
3.
Add the ground almonds and baking powder to the mixture, stirring well to incorporate.
4.
Beat the egg whites in a clean, oil-free bowl until frothy. Add the salt and vinegar and continue to beat until softly peaked.
5.
Continue to beat the whites, adding the remaining sugar a tablespoon at a time, until thick and glossy. Fold the egg whites into the ground almond mixture.
6.
Spoon the batter into the prepared tin, spreading it evenly with the back of a tablespoon. Bake for 30 - 40 minutes until golden and risen on top.
7.
Remove to a wire rack to cool. Once cool, turn out and dust with icing sugar.