Try this Whipped Cream Cakes with Peaches And Raspberries recipe, or contribute your own.
Suggest a better descriptionIn a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture. Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350°F. oven for 18 to 20 minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners sugar and serve them with the peaches and the raspberries. Makes 6 cakes, serving 2. Gourmet July 1990
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 1 servings | ||
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Calories: 356 | ||
Calories from Fat: 41 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 377.3mg | 13 % | |
Potassium 42.3mg | 1 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 77.6g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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