4 Serves
96 Mins
Preheat your oven to 175°C and prepare your baking pan by lightly greasing it.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 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
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
463 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
625 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
485 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
27 g / 50 gSaturated Fat
18 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a large mixing bowl, sift together the flour, baking powder, and sugar.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer.
Separate the eggs and whisk the yolks into the butter mixture, then gently fold in the pureed strawberries.
In a clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the batter along with the dry ingredients.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until risen and golden.
1
g22
g8
g
