Directions:
- FOR CAKE:
- SPRAY NON-STICK SPRAY INTO BAKING PAN. ROUND OR SQUARE.
- IN A SMALL BOWL, BEAT THE EGG YOLKS BUTTER & VANILLA. ADD 1/3 C SUGAR & BEAT UNTIL THICK & CREAMY.
- IN A LARGE BOWL BEAT THE EGG WHITES WITH A PICH OF SALT UNTIL FROTHY. CONTINUE TO BEAT ADDING THE REMAINING SUGAR, 2 TBS A TIME UNTIL STIFF PEAKS FORM
- FOLD 1/3 OF EGG WHITES INTO YOLK MIXTURE TO LIGHTEN. FOLD THE LIGHTENED MIXTURE INTO THE REMAINING EGG WHITES FOLDING TO FULLY INCORPORATE THE WHITES.
- COMBINE NUTS & FLOUR 1TBS A TIME OVER EGG.
- BAKE IN 350 DEGREE OVEN FOR 30 MINS OR UNTIL TOOTHPICK INSERTED TO CENTER COMES OUT CLEAN.. IF USING GLASS OR DARK PANS BAKE 325 DEGREES.
- FOR GLAZE:
- MELT BUTTER OR MARGARINE IN SM POT ADD HONEY & BRING TO A FROTHY BOIL. REDUCE TO MED. HEAT BOIL FOR 3-4 MINS STIRRING CONSTANTLY. COOL SLIGHTLY POUR OVER CAKE WHILE STILL WARM.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.27 Kcal (361 kJ) | ||
| Calories from fat | 45.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 34.28mg | 11% | |
| Sodium | 52.57mg | 2% | |
| Potassium | 16.67mg | 0% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 7.79g | 31% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 372.63 Kcal (1560 kJ) | ||
| Calories from fat | 198.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.01g | 8% | |
|---|---|---|---|
| Cholesterol | 148.07mg | 11% | |
| Sodium | 227.07mg | 2% | |
| Potassium | 71.99mg | 0% | |
| Total Carbs | 41.75g | 3% | |
| Sugars | 33.64g | 31% | |
| Dietary Fiber | 0.84g | 1% | |
| Protein | 4.71g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1mg | 1% | |
| Calcium | 44.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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