Strawberry and Kiwi Sponge Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 249 mg | (6 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the sponge base
- 5 eggs
- 1 pinch salt
- 1 Tbsp lemon juice
- 200 grams fine sugar
- 180 grams Pastry flour
- 2 Tbsps cornstarch
- butter
- Pastry flour (for dusting)
- For covering
- 500 grams Strawberries
- 1 Kiwi
- 100 grams red Red currant jelly
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
Grease and flour a sponge cake pan (maryann pan). Separate the eggs and whisk the yolks in a bowl. In a separate bowl, beat the egg whites with salt and lemon juice until soft peaks form. Gradually add the sugar and continue beating until the mixture is shiny and when the beaters are lifted, stiff peaks remain. Gently fold in the yolks. Combine the flour and cornstarch and gently fold into the egg mixture. Spread the cake batter into the pan and bake until a wooden pick inserted in the cake comes out clean, about 15 minutes. Invert the cake onto a wire rack and leave to cool.
Rinse and hull the strawberries and pat dry. Peel the kiwi and cut into slices. Spoon the strawberries and kiwis into the cake bottom. Heat the redcurrant jelly slightly, stir in 2-3 tablespoons water, melt over low heat and sprinkle on the fruit. Let it cool, then cut into pieces. Serve with freshly whipped cream.
