Try this Flower Petal Pistachio Sponge Cake recipe, or contribute your own.
Suggest a better descriptionMix all dry ingredients except sugar together. In mixing bowl, beat egg yolks until light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla until it is all mixed in. Set aside. Whip egg whites until stiff peaks form and mix half of it into egg yolk mixture. Then carefully fold in the remaining half until completely incorporated. Bake at 350 degrees until golden brown and a knife inserted in center comes out clean. COMPOTE: In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into mixing bowl and mix with fresh fruit. Serve over Mixed Flower Petal and Pistachio Sponge Cake. Recipe by: CHEF DU JOUR SHOW #CD9184
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Serving Size: 1 Serving (2739g) | ||
Recipe Makes: 1 servings | ||
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Calories: 6506 | ||
Calories from Fat: 1372 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.5g | 203 % | |
Saturated Fat 47.2g | 236 % | |
Monounsaturated Fat 57.5g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2483.2mg | 86 % | |
Potassium 2448.4mg | 64 % | |
Total Carbohydrate 1096.3g | 322 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 1085.2g | ||
Protein 213.2g | 305 % | |
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: 6506
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