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Hungarian Sponge Cake (Piskota Torta)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.9104
Energy (kCal)1228.753
Carbohydrates (g)159.4551
Total fats (g)38.6657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325F. | 2. Beat egg yolks until light yellow medium mixing bowl. | 3. Add sugar, lemon juice (or vanilla), and mix until thick. | 4. Add baking powder and flour gradually and mix well. | 5. In a clean bowl beat egg whites and salt until very stiff. | 6. Carefully fold egg whites into the yolk mixture. | 7. Grease and flour two 9" cake pans and pour batter evenly into them. | 8. Bake for one hour, remove from pans, and cool on cooling racks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 8 separated 572.0 2.88 50.24 38.04
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    cake flour 1/2 cup sifted 247.97 53.4506 5.617000000000001 0.5891
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1/4 teaspoon - - - -

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



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