Sponge Cake with Spelt Flour
Sponge Cake with Spelt Flour - Perfect for a filled roulade, layer cakes or as a base for all manner of toppings
Healthy, because
Even smarter
Nutritional values
A classic biscuit is low in fat and calories. What it lacks is usually dietary fibre; a small portion of this is provided by the light spelt flour, without weighing down the airy mass too much.
For chocolate biscuit replace 25 grams of spelt flour with cocoa powder, for nut biscuit replace the same amount with ground nuts. Also delicious: Fill cakes and sponge rolls with fruit puree and fresh fruit.
(Percentage of daily recommendation)
| Calorie | 60 kcal | (3 %) | ||
| Protein | 1.6 g | (2 %) | ||
| Fat | 0.8 g | (1 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6.3 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 18 mg | (0 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 32 mg |
Ingredients
- Ingredients
- 4 eggs
- 1 pinch salt
- 5 ounces fine sugar
- 3 ounces Pastry flour
- 2 ounces Spelt flour
Kitchen utensils
Preparation steps
Separate the eggs. Set yolks aside in a small bowl, Combine egg whites with the salt and 1 tablespoon of cold water in a large mixing bowl.
Beat egg whites with a hand mixer until stiff. Gradually sprinkle in 125 grams (approximately 1/2 cup) sugar while beating, then continue to beat until the the whites are stiff and glossy.
Add egg yolks to whites and whisk briefly to combine. (Be careful not to overmix, otherwise the whites will deflate.)
Sift both kinds of flour over the egg mixture and gently but thoroughly fold in with a whisk,, just until evenly distributed.
Line a rimmed baking sheet or bottom of a 24 cm (approximately 10-inch) diameter springform pan with parchment paper. (Do not grease side of springform pan or the cake will collapse while baking.)
Spread batter evenly in lined sheet or pan. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 12-15 minutes if using a baking sheet, or at 180°C (fan 160°C, gas: mark 2) (approximately 350°F) for 25-30 minutes in springform pan.
Cake is done when it is no longer sticky when tapped in the middle. When baking on the sheet, sprinkle another baking sheet with remaining sugar and invert jelly roll onto sheet. Rub parchment with a little water to loosen, then peel off cake.
When baking in the springform pan, run a sharp knife around edge to loosen, then remove side of pan. Let cake cool briefly, then turn out onto a wire rack. Gently peel off parchment paper and let cake cool completely. Split into 2-3 layers and fill as desired.
