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Sponge Cake

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  • 0 people already cooked this dish.
  • Total: 65min
    Preparation: 20min
    Cooking: 35min
    Wait: 10min
  • Portions: 12
  • Difficulty: Easy

Ingredients

  • 1 Cup Unsalted Butter
  • 2 Cups Granulated Sugar
  • 4 Mediums Eggs
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 1 Cup MAGGI® Liquid Coconut Milk

Instructions

  1. In an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time. Beating well in between additions.

  2. Sift flour, baking powder and salt into a medium bowl. Add vanilla to milk and set aside.

  3. 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.

  4. Pour into two (2) greased and floured 8“cake pans. Bake in a preheated oven at 350 °F for 30 -35 minutes or until a wooden pick comes out clean when inserted.

  5. Leave to cool on a wire rack for 10 minutes. Turn cake out of pan and leave to cool completely on wire rack

Nutritional information 371kcal = 1,550kj /per portion

  • 0.69 Added sugar
  • 70.46 Milligrams Cholesterol
  • 9.97 Milligrams Magnesium
  • 370.50 Calories Energy
  • 186.69 Milligrams Calcium
  • 5.91 Grams Protein
  • 2.03 Milligrams Iron
  • 66.31 Milligrams Potassium
  • 16.11 Micrograms Food Folate
  • 93.22 International unit Vitamin A
  • 0.29 International unit Vitamin D
  • 0.41 Milligrams Vitamin E
  • 58.00 Grams Carbohydrates
  • 33.43 Grams Sugars
  • 0.85 Grams Fiber
  • 206.67 Milligrams Sodium
  • 12.88 Grams Fats
  • 5.65 Grams Saturated Fats
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