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French Butter Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.2513
Energy (kCal)4231.8759
Carbohydrates (g)426.8584
Total fats (g)249.5621
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees F. | 2. Cream butter or margarine in bowl. Beat in egg yolks. Mix well. | 3. Sift flour and salt onto board or into large bowl. Make a well in the center. Put sugar and egg-yolk mixture in well. Mix with flour gradually until blended. | 4. Mix in vanilla and orange liqueur or rum. Knead dough well. | 5. Turn into 9x9x2-inch pan. Spread evenly with spatula. Brush with beaten egg. | 6. Bake 1 1/4 to 1 1/2 hours. Cool in pan. Cake keeps several weeks wrapped in foil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 lb 2585.5259 118.7981 80.7863 217.7285
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    purpose flour 4 cups - - - -
    salt 1 teaspoon - - - -
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    vanilla 1 tablespoon 37.44 1.6445 0.0078 0.0078
    orange liqueur 1/4 cup - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755

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



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