Steamed cocoa sponge cake

90 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
Eggs 1.25 ud
Egg yolk 1.563 ud
Sugar 0.054 kg
Creamed corn 0.016 kg
Cocoa 0.016 kg
Elaboration
  • Set the steam oven at 90 ºC.
  • Beat the eggs, yolks and sugar until the batter becomes fluffy and tripled in volume.
  • Add the Maicena (cornstarch) and the cocoa powder (previously sifted) and mix carefully to combine.
  • Fill the baking mold (220 g-250 g per mold) lined with aluminum foil.
  • Bake for about 1 hour.
Nutritional information (1 portion)
Energy
108.45
kcal
Carbohydrates
13.93
g
Proteins
3.42
g
Lipids
4.31
g
Fiber 0.93 g
Saturates 1.5 g
Monounsaturated fatty acids 1.62 g
Polyunsaturated fatty acids 0.61 g
Cholesterol 132.43 mg
Calcium 21.83 mg
Iron 2.14 mg
Zinc 0.65 mg
Vitamin A 81.4 ug
Vitamin C 0.0 g
Folic acid 16.92 ug
Salt (Sodium) 25.13 mg
Sugars 10.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.