Sacher sponge cake
45 min

Temperature:
Room temperature
Additional culinary preparation:
Sweet
Allergens
Ingredients for 5 portions
Calculate portions
Icing sugar
0.075 kg
Black coating
0.09 kg
Egg whites
4.0 ud
Sugar
0.075 kg
Plain flour
0.09 kg
Raising agent
2.5 g
Elaboration
- Use a beater to get the butter creamy and whipped, add caster sugar and whip using a wire whisk.
- Melt the coating and place in a bain-marie, then pour it over the previous batter.
- Add the yolks one by one and keep beating.
- In a separate bowl, beat the egg whites and sugar until the mixture becomes fluffy.
- Fold in to combine the two mixtures.
- Add the sifted flour.
- Place the sponge cake in molds and bake to 175 ºC
- Remove from the mold and leave to cool on a cooling rack.
Notes:
- Dried fruit and nuts grated can be added.
Nutritional information (1 portion)
Energy
488.2
kcal
Carbohydrates
50.72
g
Proteins
8.53
g
Lipids
27.17
g
Fiber
2.77
g
Saturates
14.07
g
Monounsaturated fatty acids
8.26
g
Polyunsaturated fatty acids
1.54
g
Cholesterol
232.92
mg
Calcium
34.49
mg
Iron
4.43
mg
Zinc
1.14
mg
Vitamin A
286.71
ug
Vitamin C
0.0
g
Folic acid
32.74
ug
Salt (Sodium)
106.9
mg
Sugars
34.15
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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