8 Serves
96 Mins
15 g
51 g
0 g
Preheat your oven and grease two round cake pans. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
Ingredients, vitamins, and health benefits
Sugar
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
246 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Gently fold in the flour to create a smooth batter, then divide the mixture evenly between the prepared cake pans.
Bake the cakes in the preheated oven until golden brown and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool completely on a wire rack.
Spread a generous layer of raspberry jam over one cake layer and top with the second layer. Dust the top with powdered sugar before serving.
Flour
Raspberry Jam
Vitamin C
1 mg / 90 mgVitamin E
0 mg / 15 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
6 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g37
g18
g
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JapaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g