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Sponge Cake from Trinidad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.5744
Energy (kCal)1673.615
Carbohydrates (g)330.6937
Total fats (g)21.3002
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift flour and add salt. | 2. Beat egg yolks until thick and pale in color. | 3. Gradually beat in sugar. | 4. Add lemon juice, lime zest and water. | 5. Fold dry ingredients into egg yolk mixture. | 6. Beat egg whites until stiff; fold into batter. | 7. Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles. | 8. Bake in a preheated 325 degree F. oven until top springs back when touched. | 9. Invert and cool completely. | 10. Loosen cake with a spatula and shake from pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1/4 teaspoon - - - -
    egg 4 separated 286.0 1.44 25.12 19.02
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lime zest 1 teaspoon grated - - - -
    cold water 1 tablespoon 0.0 0.0 0.0 0.0

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



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