Strawberry Cream Sponge Recipe

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Strawberry Cream Sponge
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Ingredients:

Directions:

  1. Preheat oven 190c.
  2. Grease a deep 20cm cake tin, line with paper on base.
  3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
  4. Fold in the flour.
  5. Turn out into the tin and level.
  6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
  7. Turn out on to wire rack, peel off lining cool.
  8. Freeze without filling (see above).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.12 Kcal (758 kJ)
Calories from fat 44.49 Kcal
% Daily Value*
Total Fat 4.94g 8%
Cholesterol 61.76mg 21%
Sodium 156.46mg 7%
Potassium 61.96mg 1%
Total Carbs 32.13g 11%
Sugars 25.5g 102%
Dietary Fiber 1.22g 5%
Protein 3.18g 6%
Vitamin C 11.5mg 19%
Iron 1mg 5%
Calcium 32.9mg 3%
Amount Per 100 g
Calories 194.34 Kcal (814 kJ)
Calories from fat 47.74 Kcal
% Daily Value*
Total Fat 5.3g 8%
Cholesterol 66.26mg 21%
Sodium 167.88mg 7%
Potassium 66.48mg 1%
Total Carbs 34.48g 11%
Sugars 27.36g 102%
Dietary Fiber 1.31g 5%
Protein 3.41g 6%
Vitamin C 12.4mg 19%
Iron 1.1mg 5%
Calcium 35.3mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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