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Elissa Baker: "A lovely light cake with tangy raspberries on the…" Read More
7Ingredients
75Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 large eggs (separated)
- 160 grams caster sugar
- 115 grams butter (melted cooled, weighed before melting)
- 240 grams plain flour
- 1/2 tsp. baking powder
- vanilla extract (or rose water, recommended)
- 500 grams fresh raspberries (or as much as it takes to cover the cake generously)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol275mg92% |
| Sodium310mg13% |
| Potassium330mg9% |
| Protein14g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber11g44% |
| Sugars45g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Elissa Baker 5 years ago
A lovely light cake with tangy raspberries on the top. Goes nicely with a dash of single cream. Will make again.