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Traditional English Cake

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Traditional English Cake
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
370
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein5.54 g(6 %)
Fat17.06 g(15 %)
Carbohydrates48.42 g(32 %)
Sugar added22.35 g(89 %)
Roughage0.38 g(1 %)
Vitamin A252.44 mg(31,555 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.59 mg(22 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate59.72 μg(20 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C11.19 mg(12 %)
Potassium77.8 mg(2 %)
Calcium99.25 mg(10 %)
Magnesium8.34 mg(3 %)
Iron1.23 mg(8 %)
Iodine21.7 μg(11 %)
Zinc0.16 mg(2 %)
Saturated fatty acids4.25 g
Cholesterol58.33 mg
Author of this recipe:

Ingredients

for
1
cake
For the cake
1 cup
1 cup
4
1 teaspoon
2 cups
For the filling
8 ounces
0.333 cup
2 tablespoons
1 tablespoon
½ cup
8 ounces
Strawberries (sliced)
To decorate

Preparation steps

1.
For the cake: heat the oven to 190°C (170° fan). Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Beat the margarine and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine, then beat in the vanilla. Sift in the flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: put the tofu, sugar, soya milk and vanilla into a food processor or blender and blend until thick and smooth. Chill for 1 hour.
6.
Invert 1 cake and spread with the jam. Arrange the sliced strawberries on top.
7.
Spoon the tofu cream on top and place the remaining cake on top. Sift icing sugar over the top of the cake and decorate with halved strawberries.
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