Steamed curry sponge cake

120 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Ingredients for 5 portions
Ingredients for portions/units
Egg whites 1.25 ud
Egg yolk 3.0 ud
Sugar 0.05 kg
Creamed corn 0.029 kg
Bulk curry 3.75 g
Elaboration
  • Preheat the oven to 90 ºC with the steam setting on.
  • Beat the eggs and the sugar until pale.
  • Incorporate the cornstarch and the curry powder, folding gently with a rubber spatula.
  • Pour the mixture into a rectangular aluminum mould (covered with tin foil) until 3/4 of its capacity.
  • Bake the sponge cake in the oven for about 30 to 40 minutes.
Nutritional information (1 portion)
Energy
106.65
kcal
Carbohydrates
15.4
g
Proteins
2.87
g
Lipids
3.71
g
Fiber 0.07 g
Saturates 1.09 g
Monounsaturated fatty acids 1.48 g
Polyunsaturated fatty acids 0.62 g
Cholesterol 143.64 mg
Calcium 21.02 mg
Iron 1.17 mg
Zinc 0.53 mg
Vitamin A 101.84 ug
Vitamin C 0.09 g
Folic acid 19.23 ug
Salt (Sodium) 110.5 mg
Sugars 9.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.