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
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 0.833 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 32.99 g
Monounsaturated fatty acids 17.84 g
Polyunsaturated fatty acids 3.33 g
Cholesterol 497.79 mg
Calcium 302.27 mg
Iron 2.68 mg
Zinc 2.92 mg
Vitamin A 738.12 ug
Vitamin C 0.2 g
Folic acid 72.31 ug
Salt (Sodium) 763.92 mg
Sugars 116.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.