45 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Egg yolk 4.0 ud
Butter 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)
Fiber 2.62 g
Saturates 13.98 g
Monounsaturated fatty acids 8.13 g
Polyunsaturated fatty acids 1.53 g
Cholesterol 233.46 mg
Calcium 40.21 mg
Iron 3.5 mg
Zinc 1.36 mg
Vitamin A 284.19 ug
Vitamin C 0.0 g
Folic acid 31.66 ug
Salt (Sodium) 88.9 mg
Sugars 28.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.