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

Butter 0.463 kg

Sugar 0.5 kg

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

Proteins

24.99

Lipids

123.34

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.