8 Serves
78 Mins
3 g
27 g
18 g
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
Ingredients, vitamins, and health benefits
Vegetable Oil
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AustralianVitamin 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
67 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
Using a stand mixer, cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time.
Gently fold the dry ingredients into the wet mixture, adding a splash of milk to achieve a smooth batter consistency.
Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes until golden and springy to the touch.
Remove from the oven, let cool slightly, then roll the cake while warm using the parchment paper to help maintain its shape.
Flour
Baking Powder
Butter
Sugar
Egg
Milk
Vitamin A
34 µg / 900 µgVitamin D
0 µg / 20 µgVitamin 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
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
67 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
26
g67
g34
g
Armenian
FrenchZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g