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Description
Drawing from tradition, this sponge cake is light and airy. Made with olive oil and water instead of butter, this cake can be topped with any syrup or fruit with whipped cream. It also makes a great base for a trifle.
Ingredients
US|METRIC
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Directions
- Preheat the oven to 180 degrees Celsius.
- Grease a bundt cake pan with margarine and sprinkle with flour. Set aside.
- Separate the yolks from the whites. Whisk the egg whites until they're firm, and set aside.
NutritionView More
790Calories
Sodium21% DV510mg
Fat28% DV18g
Protein31% DV16g
Carbs48% DV144g
Fiber8% DV2g
| Calories790Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol315mg105% |
| Sodium510mg21% |
| Potassium170mg5% |
| Protein16g31% |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate144g48% |
| Dietary Fiber2g8% |
| Sugars96g192% |
| Vitamin A8% |
| Vitamin C |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
grace w. 2 years ago
Really good. Didn’t have enough ingredients so cut the recipe in half and still turned out really tasty.