Coconut and marmalade sponge cake

90 min
Type of dish: Pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.45 kg
Raising agent 40.0 g
Butter 0.463 kg
Sugar 0.5 kg
Eggs 7.5 ud
Grated coconut 0.25 kg
Yogur natural Bífidus 2.5 ud
Creamed corn 0.113 kg
Elaboration
  • Sieve the flour and raising agent.
  • Soften the butter.
  • Add the sugar and vanilla. Beat until a cream is obtained.
  • Add eggs, one at a time, the coconut, yoghurt and creamed corn.
  • Beat until well combined.
  • Add flour, previously sieved together with the raising agent.
  • Bake at 190ºC for approximately 30 minutes. In modular oven program 3/4/2 the first 15 minutes and 1/4/3 the last 15 minutes.
  • For the decoration, once cold, spread over the apricot marmalade and sprinkle with grated coconut.
Nutritional information (1 portion)
Fiber 3.74 g
Saturates 44.97 g
Monounsaturated fatty acids 23.99 g
Polyunsaturated fatty acids 4.38 g
Cholesterol 604.25 mg
Calcium 83.74 mg
Iron 3.56 mg
Zinc 2.5 mg
Vitamin A 959.7 ug
Vitamin C 0.0 g
Folic acid 70.8 ug
Salt (Sodium) 154.63 mg
Sugars 102.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.