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Lyn's Easy Sponge With Ginger Fluff Variation

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.2955
Energy (kCal)537.98
Carbohydrates (g)61.7866
Total fats (g)19.0558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 190°C. | 2. Grease and flour 2x 20 cm tins then line the base with baking paper. | 3. Beat eggs and sugar until thick and creamy[approx 15 min]. | 4. Sift dry ingredients and then fold into the egg mixture. | 5. To make into a ginger fluff take out 1 T of dry sifted ingredients out before folding and discard. | 6. Replace with cocoa and ground ginger before adding to the egg mixture. | 7. Bake for approximately 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    caster sugar 3/4 cup - - - -
    cornstarch 1/2 cup 243.84 58.4128 0.1664 0.032
    custard powder 1/2 cup - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    cream tartar 1 teaspoon 7.74 1.845 0.0 0.0
    cocoa 1 tablespoon - - - -
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038

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



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