Try this Easter Egg Cake recipe, or contribute your own.
Suggest a better descriptionCREAM butter.Add sugar and mix well. Add well beaten egg yolks. Beat egg whites till they stand in peaks and add to the butter-sugar mixture. Then fold in flour, rawa and one tsp. vanilla essence. Pour into a greased egg shaped cake mould and bake in a moderately hot oven till done. When cool, cover with fondant and decorate as desired. PUT the water into a small saucepan and sprinkle the gelatine over. Cook over low heat, stirring till the gelatine dissolves. Do not allow to boil. Remove the pan from heat and add the glucose and glycerine. Stir till the glucose dissolves. When cool, make a well in the centre of the icing sugar and gradually pour in three-fourths of the liquid and mix to a firm dough. If the fondant is too dry, add a little of the remaining liquid. If too wet, add more icing sugar. Turn fondant on to a clean work surface, dust with a little cornflour and knead until smooth. Cover with a plastic wrap until ready to use. NOTES : Sponge cake shaped like an Easter egg
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 4 servings | ||
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Calories: 691 | ||
Calories from Fat: 457 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.8g | 68 % | |
Saturated Fat 32.1g | 161 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 360.6mg | 12 % | |
Potassium 16.2mg | 0 % | |
Total Carbohydrate 62.3g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 62.3g | ||
Protein 0.5g | 1 % | |
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: 691
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