Try this Low-Calorie Sponge Cake recipe, or contribute your own.
Suggest a better description* Nonfat dry milk to which youve added the requisite amount of water. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Set aside. Preheat oven to 350. Sift flour with baking powder and salt. Set aside. In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended...about 5 min. At low speed, blend in flour mixture until smooth. Add warm milk and peel, beating until combined. Immediately pour batter into ungreased, 9-inch angel food pan. Bake 30 min., or until cake tester inserted in center, comes out clean. Invert pan over neck of bottle. Let cool completely. Makes 10 servings. 90 calories each, when served plain.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 10 | ||
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Calories: 323 | ||
Calories from Fat: 68 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 317.2mg | 98 % | |
Sodium 159.7mg | 6 % | |
Potassium 115.2mg | 3 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 54.1g | ||
Protein 10.6g | 15 % | |
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: 323
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