Sponge Cake Slice with Berries

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Sponge Cake Slice with Berries
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
425
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie425 kcal(20 %)
Protein8.99 g(9 %)
Fat16.95 g(15 %)
Carbohydrates60.68 g(40 %)
Sugar added22.37 g(89 %)
Roughage2.31 g(8 %)
Vitamin A64.09 mg(8,011 %)
Vitamin D0.67 μg(3 %)
Vitamin E3.95 mg(33 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate30.9 μg(10 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.54 μg(3 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C12.26 mg(13 %)
Potassium163.62 mg(4 %)
Calcium110.2 mg(11 %)
Magnesium17.11 mg(6 %)
Iron0.94 mg(6 %)
Iodine24.25 μg(12 %)
Zinc0.44 mg(6 %)
Saturated fatty acids3.08 g
Cholesterol63.38 mg

Ingredients

for
6
Ingredients
2 cups plain flour (sifted)
cup golden caster sugar
cup Greek yogurt
2 large eggs
cup vegetable oil
1.333 cups Raspberries
cup Red currant
1 ½ teaspoons Baking powder
½ teaspoon baking soda
salt
How healthy are the main ingredients?
Raspberryeggsalt

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease and line a 18cm | 7” springform cake tin with greaseproof paper.
2.
In a mixing bowl, whisk together the yoghurt, sugar, eggs and oil. In another mixing bowl, combine the flour, baking powder, bicarbonate of soda and salt.
3.
Add the dry ingredients to the wet ingredients and mix well before folding in the fruit.
4.
Scoop into the lined loaf tin and bake in the oven for 40-45 minutes until a cake tester comes out clean.
5.
Remove from the oven and allow the tin to cool on a wire rack before turning out and serving with extra fruit.