Try this Chocolate Spongecake recipe, or contribute your own.
Suggest a better descriptionSift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Beat egg whites until stiff but not dry. Fold in sugar in small amounts, then fold in egg yolks. Fold in flour mixture in small amounts. Pour into ungreased tube pan, cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake. Randy Rigg The Pinnacle Club BBS 812-963-9139
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1663g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 3184 | ||
Calories from Fat: 1154 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 128.2g | 171 % | |
Saturated Fat 39.7g | 199 % | |
Monounsaturated Fat 48.2g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 5287.5mg | 1627 % | |
Sodium 1864mg | 64 % | |
Potassium 2258.8mg | 59 % | |
Total Carbohydrate 311.4g | 92 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 304g | ||
Protein 188.4g | 269 % | |
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: 3184
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.