12 Serves
79 Mins
2 g
40 g
18 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
89 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
46 mg / 4,700 mgSodium
86 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs and vanilla extract until well combined.
Gradually incorporate the dry ingredients into the wet mixture, alternating with a splash of heavy cream if the batter is too thick.
Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack before frosting with whipped heavy cream and sugar.
Unsalted Butter
Sugar
Egg
Vanilla Extract
Heavy Cream
Vitamin A
184 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
89 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
46 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g