90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.25 kg
Sugar 0.333 kg
Eggs 6.667 ud
Cheese spread 0.25 kg
Lemon flavour 8.333 g
Plain flour 0.333 kg
Raising agent 16.667 g
Table salt 0.833 g
Yogur de limón 5.0 ud
Icing sugar 0.25 kg
Elaboration
  • Preheat the oven to 170 ºC.
  • Separate the egg whites from the yolks. Set aside separately.
  • Soften the butter.
  • Beat the butter and sugar with the flat beater attachment.
  • Add the yolks one at a time until they are mixed in well.
  • Add the cheese little by little whilst continuously beating. Then stir in the lemon flavor.
  • Fold in the flour and raising agent, previously sieved. Beat at low speed until mixed well.
  • Beat the egg whites until stiff with a pinch of salt. Then incorporate the previous batter very gently. To make it easier, use a spatula.
  • Pour the batter into the molds, without exceeding 3/4 of their capacity.
  • Bake for 35 to 40 minutes at 170 ºC.

 

For the icing: 

  • Beat the icing sugar with the lemon yoghurt.
  • Spoon over the sponge cake when tepid.
Nutritional information (1 portion)
Fiber 2.27 g
Saturates 34.84 g
Monounsaturated fatty acids 18.43 g
Polyunsaturated fatty acids 3.22 g
Cholesterol 467.49 mg
Calcium 422.11 mg
Iron 2.57 mg
Zinc 3.32 mg
Vitamin A 744.22 ug
Vitamin C 1.18 g
Folic acid 80.94 ug
Salt (Sodium) 914.58 mg
Sugars 132.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.