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Gluten Free Sponge Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.84
Energy (kCal)619.928
Carbohydrates (g)103.1522
Total fats (g)14.265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift cornflour, baking powder and salt together. | 2. Beat egg whites until stiff but not dry. | 3. Beat in egg yolks. | 4. Gradually beat in sugar until mixture forms a figure 8. | 5. Fold in the dry ingredients. | 6. Divide into 2 well greased 20 cm (8") sandwich pans. | 7. Bake at 180 C or 350 F for about 20 minutes. | 8. Remove from pans and cool on wire rack. | 9. When cool, top one with whipped cream and jam (jelly). | 10. Place the other on top and dust with icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornflour 3/4 cup - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    egg 3 separated 214.5 1.08 18.84 14.265
    salt 1 pinch - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

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



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