| Carbohydrates | 71.9 g |
| Energy | 520.8 kcal |
| Fats | 22.7 g |
| Fiber | 1 g |
| Protein | 8.2 g |
| Saturated Fats | 13.6 g |
| Sodium | 420.2 mg |
| Sugars | 42.7 g |
-
Total
97 -
difficulty
Easy
Sponge Cake
Utensils
-
Bowl
-
Measuring cup
-
Oven
-
Sieve
-
Mixer
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Toothpicks
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Round cake pan
Ingredients
Portions: 10
- 1 Cup Butter, Salted
- 2 Cups Granulated Sugar
- 4 Units Eggs
- 3 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- 1 cup CARNATION® Full Cream Evaporated Milk
Instructions
- 1.In an electric mixer cream butter and sugar until light and fluffy.
- 2.Add eggs one at a time. Beating well in between additions.
- 3.Sift flour, baking powder and salt in to a medium bowl.
- 4.Add vanilla to milk and set aside.
- 5.Add flour mixture and milk mixture to creamed butter alternating the additions starting and ending with the flour mixture. Beat until ingredients are combined thoroughly.
- 6.Pour into greased and floured 9“ cake pan.
- 7.Bake in a preheated oven at 375 °F for 25 – 30 minutes or until a wooden pick comes out clean when inserted.
- 8.Leave to cool on a wire rack for 10 minutes.
- 9.Turn cake out of pan and leave to cool completely on wire rack
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