8 Serves
66 Mins
17 g
56 g
14 g
Preheat your oven to 175°C and prepare a round cake pan by lining it with parchment paper.
Ingredients, vitamins, and health benefits
Milk
Flour
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EgyptianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
109 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
623 mg / 4,700 mgSodium
328 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer.
Combine the wet and dry ingredients, adding the eggs one at a time, and stir until the batter is smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Once cooled, layer the crepes with the taro paste to assemble the final cake.
Sugar
Baking Powder
Butter
Egg
Taro
Taro paste
Vitamin A
3 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
109 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
623 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g