Coconut and marmalade sponge cake
90 min
Suitable for vegetarians
Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.45 kg
Raising agent
40.0 g
Vanilla flavour
5.0 g
Eggs
7.5 ud
Grated coconut
0.25 kg
Bifidus plain yoghurt
2.5 ud
Creamed corn
0.113 kg
Elaboration
- Sieve the flour and raising agent.
- Soften the butter.
- Add the sugar and vanilla. Beat until a cream is obtained.
- Add eggs, one at a time, the coconut, yoghurt and creamed corn.
- Beat until well combined.
- Add flour, previously sieved together with the raising agent.
- Bake at 190ºC for approximately 30 minutes. In modular oven program 3/4/2 the first 15 minutes and 1/4/3 the last 15 minutes.
- For the decoration, once cold, spread over the apricot marmalade and sprinkle with grated coconut.
Nutritional information (1 portion)
Energy
2037.57
kcal
Carbohydrates
200.58
g
Proteins
24.99
g
Lipids
123.34
g
Fiber
3.29
g
Saturates
45.52
g
Monounsaturated fatty acids
23.38
g
Polyunsaturated fatty acids
3.96
g
Cholesterol
557.27
mg
Calcium
136.76
mg
Iron
3.33
mg
Zinc
2.34
mg
Vitamin A
936.44
ug
Vitamin C
0.0
g
Folic acid
64.68
ug
Salt (Sodium)
205.38
mg
Sugars
104.75
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed