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Steamed Sponge Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5350.6703
Energy (kCal)253782.388
Carbohydrates (g)52987.9007
Total fats (g)1943.8647
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water. | 2. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well. | 3. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups. | 4. Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. | 5. For 20 tin cup cakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 5 273.7 3.0515 13.481 22.559
    egg white 4 68.64 0.9636 14.388 0.2244
    sugar 250 granulated 79950.0 15002.0 2502.5 1248.0
    flour 300 173484.0 37981.62 2820.3 673.08
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    soda water 175 - - - -
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    cocoa 1 tablespoon - - - -

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



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