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Jam and Cream Sponge

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.772
Energy (kCal)904.4
Carbohydrates (g)64.508
Total fats (g)60.692
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven 350F degrees. Grease two 8 inch cake pans. | 2. Sift the flours three times onto parchment paper. | 3. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add in the sugar, beating constantly until the sugar is dissolved and mixture is thick and glossy. Add the egg yolks and beat for another 20 seconds. | 4. Fold in the flour quickly and lightly with a metal spoon. Spread the mixture evenly into prepared pans, smoothing the surface. | 5. Bake 20 minutes, or until lightly golden. The top should spring back when touched. | 6. Allow the cakes to cool in the pans for 5 minutes before turning onto wire racks to cool completely. | 7. Spread the jam evenly onto one of the sponges. Spread whipped cream over the jam. Top with the second sponge and dust with sifted confectioners sugar. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1/2 cup - - - -
    self rising flour 1/2 cup - - - -
    egg 4 separated 286.0 1.44 25.12 19.02
    caster sugar 2/3 cup - - - -
    jam 4 tablespoons 222.4 55.088 0.29600000000000004 0.055999999999999994
    cream 1/2 cup whipped 396.0 7.98 4.356 41.61600000000001
    confectioner ' sugar - - - -

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



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