RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1816
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| Recipe Name: |
Chocolate Sponge Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
On a double boiler, place mixing bowl with eggs and sugar. Whip to melt sugar, but not to incorporate air. Keep turning the bowl so eggs don't scramble. Remove from heat. Whip mixture on mixer speed 3 for 8 minutes. Sift dry ingredients and fold into egg mixture by hand.
Add butter when the dry ingredients are almost completely incorporated. Pour mixture into pans lined with parchment paper on the bottom and melted shortening brushed on the sides. Fill 3/4 full.
Bake at 400 degrees for 20 to 25 minutes. |
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| Nutrition per Serving: |
| Calories: |
371 |
Total Carbs: |
53.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
-0.1 |
Fat: |
12.9 |
Protein: |
8.78 |
| Fiber: |
3.38 |
Sodium: |
5.83 |
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