Preparing a Sponge Cake
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
4420
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,420 cal. | (210 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 473 g | (315 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 76.1 μg | (169 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,069 mg | (27 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 150.6 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 1,675 mg | |||
| Complete sugar | 208 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- butter (for greasing the pan)
- Pastry flour (for the pan)
- 250 grams softened butter
- 200 grams sugar
- salt
- 5 eggs
- 350 grams Pastry flour
- 2 tsps Baking powder
Preparation steps
1.
Step 1:
2.
Preheat the oven to 180°C (approximately 350°F). Grease a loaf pan with butter and dust with flour.
Separate the eggs. Beat the butter and sugar until light and fluffy. Add the egg yolks, flour and baking powder and mix until smooth.
3.
Step 2:
4.
Beat the egg whites with a pinch of salt until stiff.
5.
Steps 3 and 4:
6.
Gently fold the egg whites into the batter.
7.
Step 5:
8.
Pour the batter into the prepared pan.
9.
Step 6:
10.
Bake for 45 minutes.
11.
Step 7:
12.
Test the cake with a toothpick. If the toothpick comes out clean, the cake is done. If it comes out wet, continue baking.
13.
Step 8:
14.
Remove the cake from the oven and let cool briefly.
15.
Step 9:
16.
Turn the cake out onto a wire rack.
17.
Step 10:
18.
Allow the cake to cool completely.
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