Julia Child's Reine De Saba (Queen of Sheba) Cake
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 56.056 |
| Energy (kCal) | 1492.6451 |
| Carbohydrates (g) | 136.2142 |
| Total fats (g) | 89.1365 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350 degrees. Set the oven rack in lower middle level. | 2. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into. | 3. pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended. | 4. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract. | 5. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes. | 6. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chocolate | 3 | ounces | semisweet | 49.3281 | 8.0541 | 1.7519999999999998 | 1.2247 |
| chocolate | 1 | ounce | unsweetened | 133.812 | 10.2627 | 3.4304 | 13.523 |
| dark rum | 2 | tablespoons | - | - | - | - | |
| butter | 1/2 | cup | unsalted | 684.0 | 31.428 | 21.372 | 57.6 |
| sugar | 1/2 | cup | granulated | 159.9 | 30.004 | 5.005 | 2.496 |
| egg yolk | 3 | 164.22 | 1.8309 | 8.0886 | 13.5354 | ||
| egg white | 3 | 51.48 | 0.7227 | 10.790999999999999 | 0.1683 | ||
| cream tartar | 1/4 | teaspoon | 1.935 | 0.4612 | 0.0 | 0.0 | |
| salt | 1 | pinch | - | - | - | - | |
| sugar | 2 | tablespoons | granulated | 159.9 | 30.004 | 5.005 | 2.496 |
| almond sugar | 1/3 | cup | blanched granulated | - | - | - | - |
| almond extract | 1/4 | teaspoon | - | - | - | - | |
| cake flour | 1/2 | cup | 247.97 | 53.4506 | 5.617000000000001 | 0.5891 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.