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Sticky Orange Sponge Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.8904
Energy (kCal)3698.5743
Carbohydrates (g)335.8244
Total fats (g)229.5489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 350 degrees F and grease a 10" or 11" cake tin. | 2. Finely grate the zest from two of the oranges into a large bowl. | 3. Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly. | 4. Drizzle the golden syrup on the bottom of the cake tin. | 5. Arrange the best orange slices on top of the syrup and finely chop any that don't fit. | 6. Put all of the remaining ingredients into the bowl with the orange zest and chopped orange. | 7. Beat with an electric hand mixer until smooth. | 8. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly. | 9. Bake for 45 to 50 minutes until firm when pressed. | 10. Allow to settle for 5 minutes before turning out. | 11. Drizzle with additional golden syrup if you like and serve with custard or ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 4 345.92 86.48 6.9184 0.8832
    golden syrup 6 tablespoons 176.5167 0.0 39.27 0.9917
    butter 7 ounces 1131.165 51.9741 35.3439 95.256
    brown sugar 7 ounces 754.0965 194.6561 0.2381 0.0
    self raising flour 7 ounces 176.5167 0.0 39.27 0.9917
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    almond 4 ounces ground 1002.4381 0.0 0.0 113.398
    egg 4 286.0 1.44 25.12 19.02

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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