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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F Butter two 8-inch square pans, line them with parchment paper, and set them aside. | 2. In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter. | 3. Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture. | 4. Carefully fill each prepared pan with the cake batter and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a wire rack and allow them to cool before serving with fruit and whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	7		separated	500.5	2.52	43.96	33.285
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	3/4	cup		-	-	-	-
potato flour	3/4	cup		428.4	99.72	8.28	0.408
confectioner ' sugar				-	-	-	-
butter				-	-	-	-

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