Gluten free sponge cake

60 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Yogur de limón 1.667 ud
Eggs 5.0 ud
Icing sugar 0.233 kg
Sunflower oil 0.192 l
Creamed corn 0.417 kg
Raising agent 26.667 g
Elaboration
  • Preheat the oven to 180 ºC.
  • Beat the eggs and add the sugar while stirring.
  • Stir the yogurt until it becomes a liquid. Incorporate the eggs with the sugar.
  •  Add the oil.
  • Sieve the flour and the raising agent together. Add to the previous mix.
  • Pour the dough into plum cake molds.
  • Bake at 180 °C for approximately 20 minutes.
  • Leave it to cool.
Nutritional information (1 portion)
Energy
956.83
kcal
Carbohydrates
124.52
g
Proteins
10.06
g
Lipids
46.48
g
Fiber 0.83 g
Saturates 7.71 g
Monounsaturated fatty acids 13.14 g
Polyunsaturated fatty acids 24.07 g
Cholesterol 234.46 mg
Calcium 94.53 mg
Iron 2.85 mg
Zinc 2.33 mg
Vitamin A 124.4 ug
Vitamin C 0.39 g
Folic acid 35.55 ug
Salt (Sodium) 154.67 mg
Sugars 50.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.