12 Serves
68 Mins
Preheat your oven to 175°C and grease a baking pan.
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MalaysianVitamin 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
9 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
27 mg / 4,700 mgSodium
70 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 gIn a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then gradually incorporate the dry ingredients into the wet mixture.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean.
Allow the cake to cool completely on a wire cooling rack before soaking with the milk mixture.
27
g139
g29
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Canadian