Sacher sponge cake
- 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.
- Dried fruit and nuts grated can be added.
Nutritional information (1 portion)
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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