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Greek Yogurt Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)169.4738
Energy (kCal)4432.4208
Carbohydrates (g)548.698
Total fats (g)191.0262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream butter and sugar until light and fluffy. Add yogurt and beat well. Add egg yolks and lemon rind; mix well. Blend in flour sifted with baking soda. Beat egg whites until stiff and fold gently into cake batter. Pour into a greased and floured, 10 cup mold or a 9 x 13" pan. Bake at 350* for 30 minutes or until toothpick comes out clean when inserted into center of cake. No frosting is needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    plain yogurt 1 cup - - - -
    egg 5 separated 357.5 1.8 31.4 23.775
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    flour 3 cups sifted 1093.68 80.4384 95.2812 52.038000000000004
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0

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



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