Chocolate sponge cake

60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Bifidus yoghurt 2.5 ud
Eggs 7.5 ud
Sugar 0.6 kg
Plain flour 0.525 kg
Cocoa 0.075 kg
Raising agent 17.5 g
Sunflower oil 0.175 l
Elaboration
  • Beat the eggs together with the sugar.
  • Add the yoghurt.
  • Fold in the flour, cocoa and raising agent, previously sieved.
  • Add the oil and mix well.
  • Pour in the moulds.
  • Bake at 180ºC for 30-45 minutes or until cooked. 
  • Let cool. 
Nutritional information (1 portion)
Energy
1424.97
kcal
Carbohydrates
212.23
g
Proteins
25.94
g
Lipids
51.48
g
Fiber 7.73 g
Saturates 10.93 g
Monounsaturated fatty acids 14.93 g
Polyunsaturated fatty acids 23.25 g
Cholesterol 352.47 mg
Calcium 149.56 mg
Iron 9.23 mg
Zinc 3.16 mg
Vitamin A 188.11 ug
Vitamin C 0.59 g
Folic acid 76.42 ug
Salt (Sodium) 194.5 mg
Sugars 120.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.