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8 Serves
75 Mins
Preheat your oven to 175°C and prepare a round cake pan by lining it with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
0 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
12 µg / 400 µgCalcium
61 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
49 mg / 4,700 mgSodium
63 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a large mixing bowl, sift together the flour and baking powder.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time, then gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack before layering with fresh strawberries.
6
g45
g14
g
French