4 Serves
100 Mins
Preheat your oven to 175°C and prepare a baking pan.
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Vitamin K
0 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
19 µg / 400 µgCalcium
526 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
666 mg / 1,250 mgPotassium
125 mg / 4,700 mgSodium
548 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
28 g / 50 gSaturated Fat
19 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Separate the eggs, adding the yolks to the butter mixture along with the vanilla extract, then gently fold in the dry ingredients and milk.
In a clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the batter to maintain the aeration.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until golden and set.
1
g22
g8
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