Sponge Cake Base
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 eggs (large)
- 200 grams fine sugar
- 4 Tbsps hot water
- 140 grams Pastry flour
- 60 grams cornstarch
- 1 tsp Baking powder
Preparation steps
Step 1 and 2:
Break eggs into a large mixing bowl. Gradually add a little sugar and hot water and beat eggs with a hand mixer on the highest level for 2-3 minutes. Add remaining sugar and stir about 5 minutes more.
Step 3:
Mix flour with corn starch and baking powder in another bowl. Sift dry ingredients and mix briefly with an electric mixer at the lowest level.
Step 4:
Mix all ingredients together, adding dry ingredients in portions, with a wooden spoon until loose dough forms. Mix one more time with hand mixer to fully mix the dough.
Step 5:
Take a springform pan of 24-26 cm (approximately 9-10 inches) diameter apart and line the bottom with parchment paper. Put pan back together and press dough into the bottom and flatten it. Place in the oven on the middle rack at 180°C (approximately 350°F) and bake for about 40 minutes. Remove from oven, let cool, loosen from springform pan and use as desired for a pie crust or for a fruit cake.
