Sponge cake is made of flour (usually wheat flour), sugar, and eggs, and baking powder. We can make a simple cake by beating eggs. When it becomes fluffy add sugar, flour, and small amount of baking powder. Add few drops of vanilla essence, beat all the mixture very well and pour into a pan and backed on 180 temperature. Cake is dependent on beating eggs so beat it very well. After half an hour to check your cake, is it ready? Dip a knife into it, if it is clear it means your cake is ready to eat. This basic recipe is also used for many treats and puddings, such as Madeleine and trifles, as well as some versions of strawberry shortcake. In addition, the sponge cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolk and folded into the batter at the end of preparation). Yolk and folded are put into the batter at the end Of preparation.
Sponge Cake Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 1/12
Weight 63g
Energy 187kcal
Energy 782kj
Protein 5g
Carbohydrate 36 g
Total Sugar N/Ag
Total Dietary Fiber 0.2g
Total Fat 3g
Saturated Fat 0.8g
Cholesterol 107mg
Calcium 26mg
Iron 1.0mg
Sodium 144mg
Potassium 89mg
Magnesium 6mg
Phosphorus 63mg
Thiamin 0.1mg
Riboflavin 0.19mg
Niacin 1.7NE
Folate 33DFE