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8 Serves
95 Mins
7 g
61 g
26 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Gelatin
Flour
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
153 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
206 mg / 4,700 mgSodium
139 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
14 g / 20 gCholesterol
311 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
Using a stand mixer, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Gently fold the dry ingredients into the wet mixture until just combined, then pour into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, then cool completely on a wire rack.
Assemble the cake by placing a sponge layer in an acetate-lined ring, arranging halved strawberries around the edge, and filling with mousseline cream.
Baking Powder
Butter
Sugar
Egg
Pastry Cream
Fresh Strawberries
Vitamin A
93 µg / 900 µgVitamin C
33 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
153 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
206 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
14 g / 20 gCholesterol
311 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
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TaiwaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g