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Three Ingredient Italian Sponge Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.914
Energy (kCal)1730.92
Carbohydrates (g)310.6571
Total fats (g)29.7082
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut wax paper to fit two 9" round cake pans. | 2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl. | 3. Add 1/2 c sugar to whites and beat until very stiff. | 4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color. | 5. Fold egg yolk mixture into egg whites. | 6. Fold flour in using 1//3 c each time until well mixed. | 7. Do not overmix. | 8. Pour into prepared pans. | 9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry. | 10. Cool for a few minutes, remove from pan and remove waxpaper. | 11. Cool completely. | 12. Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 6 separated 429.0 2.16 37.68 28.53
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cake flour 1 cup 495.94 106.9011 11.234000000000002 1.1782

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



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