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Amocha Sponge Cake

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Ingredients

7 7
LARGE LARGE EGGS
separated
½ 2.5
TEASPOON ML SALT
1 237
CUP ML NUTS
finely chopped
¼ 59
½ 118
CUP ML COFFEE
strong
1 ¼ 296
CUPS ML SUGAR
2 1E+1
TEASPOONS ML COCOA POWDER
¾ 177
CUP ML CAKE FLOUR

Directions

Pour hot coffee over finely chopped nuts. Cool.

Add 2 teaspoon cocoa. Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff.

Beat yolks well add rest of sugar beating until thick. Add coffee mixture to yolks, blending well.

Add sifted cake flour and starch and blend. Fold into beaten egg whites.

Place in tube pan and bake in 325 degree F. oven for 1 hr. or longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 665 36% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 370mg 123%
Sodium 423mg 18%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 15%
Sugars g
Protein 39g
Vitamin A 9% Vitamin C 0%
Calcium 8% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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