12 Serves
99 Mins
Preheat your oven to 175°C and prepare a round cake pan by greasing it or lining it with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AustrianVitamin 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
10 µg / 400 µgCalcium
77 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
29 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
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.
In a separate bowl, use a stand mixer to cream the unsalted butter and granulated sugar until the mixture is pale and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined, then pour the batter into the prepared pan.
Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the Italian meringue by heating sugar and water to the soft-ball stage, then slowly pouring it into whipped egg whites while continuing to whisk until cool and glossy.
9
g43
g31
g
Malaysian
American