Directions:
- Separate eggs. Beat egg whites and salt until stiff.
- Add sugar gradually and beat until stiff and sugar has dissolved.
- Add egg yolks. Beat until well blended.
- Sift together cornstarch, flour and baking powder and fold into the mixture.
- Pour into two 20cm (8 inch) greased and lined cake tins.
- Bake at 190c (350 F) for 15-20 min or until cake springs back when lightly touched.
- Leave in cake tin for 10 min before turning out onto a wire rack to cool.
- This cake is especially good if you sandwich the 2 layers together with raspberry jam and freshly whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.61 Kcal (476 kJ) | ||
| Calories from fat | 16.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Cholesterol | 61.38mg | 20% | |
| Sodium | 53.78mg | 2% | |
| Potassium | 87.58mg | 2% | |
| Total Carbs | 21.75g | 7% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 2.24g | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 279.31 Kcal (1169 kJ) | ||
| Calories from fat | 40.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 3% | |
|---|---|---|---|
| Cholesterol | 150.9mg | 20% | |
| Sodium | 132.22mg | 2% | |
| Potassium | 215.3mg | 2% | |
| Total Carbs | 53.47g | 7% | |
| Sugars | 18.07g | 29% | |
| Dietary Fiber | 0.24g | 0% | |
| Protein | 5.52g | 4% | |
| Iron | 1.1mg | 2% | |
| Calcium | 159.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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