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Almond Sponge Cake - (Spain-Bizcocho De Almendras)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.3182
Energy (kCal)3836.7325
Carbohydrates (g)353.9507
Total fats (g)247.8555
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow. | 3. Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds. | 4. Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour. | 5. Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean. | 6. Invert cake over rack or wax paper sprinkled with powdered sugar. | 7. If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving. | 8. Makes one 9-inch loaf cake. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1 cup blanched 1927.12 0.0 0.0 218.0
    egg 6 429.0 2.16 37.68 28.53
    cake flour 1 1/8 1/8 557.9325 120.2637 12.6382 1.3255
    salt 1 pinch - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    sugar 1/4 cup powdered 116.7 29.930999999999997 0.0 0.0

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



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