8 Serves
75 Mins
Heat the oven to 175°C and prepare the cake pan.
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PalestinianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
36 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 gWhisk the eggs and sugar over simmering water until warm, then beat off the heat until thick and ribbon-like.
Fold in the cake flour and vanilla without deflating the batter.
Bake until the sponge springs back, then cool it completely on a rack.
Slice the sponge and layer it with fresh strawberries just before serving.
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Chinese
Indian