8 Serves
115 Mins
Preheat your oven to 175°C and prepare a round cake pan by greasing it lightly.
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AustrianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
82 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
347 mg / 4,700 mgSodium
356 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
13 g / 20 gCholesterol
66 mg / 300 mgCaffeine
15 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and sugar until well combined.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy, then beat in the eggs one at a time.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined to form the cake batter.
Pour the batter into the prepared round cake 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 slicing horizontally to create layers for the ice cream assembly.
9
g43
g31
g
Malaysian
American