30 min
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Eggs 1.5 ud
Sugar 0.063 kg
Txuri flour (R) 0.063 kg
Raising agent 1.0 g
Butter 0.063 kg
Orange zest grater 2.5 g
Grand Marnier 0.013 l
Elaboration
  • Preheat in the oven at 180C.
  • Whip the eggs with sugar on a full speed for 5 minutes.
  • Grate the orange zest.
  • Incorporate the sifted flour and the yeast-raised product using a rubber spatula to stir daintily.
  • Add the butter warm melted and mix to combine.
  • Then, put the orange zest and mix to combine.
  • Use a pastry bag to fill the small silicone circular molds.
  • Once it is baked, remove from the oven and pour a drop of Grand Marnier liqueur or some other orange liqueur.
  • Cover with a film while it is warm in order to keep it fluffy.

Note

  • This sponge cake generally contains equal weights of the four major ingredients: eggs, flour, butter and sugar.
  • It can be made using different molds or shapes, the most usual one is the cake.
Nutritional information (1 portion)
Fiber 0.48 g
Saturates 6.27 g
Monounsaturated fatty acids 3.49 g
Polyunsaturated fatty acids 0.68 g
Cholesterol 107.05 mg
Calcium 15.56 mg
Iron 0.55 mg
Zinc 0.38 mg
Vitamin A 142.26 ug
Vitamin C 0.68 g
Folic acid 12.95 ug
Salt (Sodium) 30.63 mg
Sugars 11.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.