Orange and blueberry sponge cake

90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Eggs 15.0 ud
Sugar 0.8 kg
Plain flour 1.05 kg
Raising agent 75.0 g
Orange juice 1.0 kg
Frozen cranberries 1.0 kg
Sunflower oil 0.55 l
fluffy cheese and vanilla 0.5 kg
Cheese spread 0.2 kg
Cream 0.26 l
Sugar 0.038 kg
Vanilla flavour 2.0 g
Elaboration
  • Beat the eggs and sugar in a bowl until clarified.
  • Sift the flour together with the raising agent.
  • Add in half the flour and mix well with a spatula.
  • Grate the zest of the orange and juice, then add to the flour.
  • Mix in the oil and the rest of the flour.
  • Add in the blueberries (put some aside to decorate later on).
  • Pour into a round mould.
  • Bake at 180 ºC, 45 minutes.
  • Remove from the oven and let cool and decorate with the frosting and the remaining blueberries. 
Nutritional information (1 portion)
Energy
3141.55
kcal
Carbohydrates
363.31
g
Proteins
50.88
g
Lipids
160.45
g
Fiber 19.86 g
Saturates 37.15 g
Monounsaturated fatty acids 44.78 g
Polyunsaturated fatty acids 70.9 g
Cholesterol 772.79 mg
Calcium 403.74 mg
Iron 7.74 mg
Zinc 5.5 mg
Vitamin A 675.4 ug
Vitamin C 117.0 g
Folic acid 217.58 ug
Salt (Sodium) 706.1 mg
Sugars 175.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.