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Prepared by: Arina Volskaya
08/13/2018 Cooking time: 1 hour 0 min
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I bring to your attention a recipe for a light, airy and tasty sponge cake, which is ideal for making homemade holiday cakes. This biscuit can be served simply with jam.
Traditional Italian recipe
In order to get a fluffy and tender sponge cake with starch, flour and baking powder, which in Italy is often called “Margherita”, you don’t need to spend a lot of effort. In this case, you don’t even need to separate the whites and yolks from each other! To prepare this recipe for a sponge cake with starch and flour, you need to take the following ingredients:
- 150 grams of sugar;
- four eggs;
- one hundred grams of flour and potato starch;
- ten grams of vanilla sugar;
- the same amount of baking powder;
- 80 grams of butter.
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You should also use powdered sugar to decorate the finished biscuit. For a more familiar option, you can take any cream or jam. You can simply decorate the baked goods on top, or you can cut the cake lengthwise, brushing it with cream. Then the cake will need to be allowed to brew.
Recipe Scrambled eggs 4 eggs.. Calorie content, chemical composition and nutritional value.
Nutritional value and chemical composition of “Scrambled eggs 4 eggs.”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 216.5 kcal | 1684 kcal | 12.9% | 6% | 778 g |
| Squirrels | 13.4 g | 76 g | 17.6% | 8.1% | 567 g |
| Fats | 17.8 g | 56 g | 31.8% | 14.7% | 315 g |
| Carbohydrates | 0.8 g | 219 g | 0.4% | 0.2% | 27375 g |
| Water | 65.8 g | 2273 g | 2.9% | 1.3% | 3454 g |
| Ash | 1.172 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 312.3 mcg | 900 mcg | 34.7% | 16% | 288 g |
| Retinol | 0.271 mg | ~ | |||
| beta carotene | 0.083 mg | 5 mg | 1.7% | 0.8% | 6024 g |
| Vitamin B1, thiamine | 0.074 mg | 1.5 mg | 4.9% | 2.3% | 2027 |
| Vitamin B2, riboflavin | 0.471 mg | 1.8 mg | 26.2% | 12.1% | 382 g |
| Vitamin B4, choline | 262.83 mg | 500 mg | 52.6% | 24.3% | 190 g |
| Vitamin B5, pantothenic | 1.361 mg | 5 mg | 27.2% | 12.6% | 367 g |
| Vitamin B6, pyridoxine | 0.147 mg | 2 mg | 7.4% | 3.4% | 1361 g |
| Vitamin B9, folates | 7.33 mcg | 400 mcg | 1.8% | 0.8% | 5457 g |
| Vitamin B12, cobalamin | 0.545 mcg | 3 mcg | 18.2% | 8.4% | 550 g |
| Vitamin D, calciferol | 2.419 mcg | 10 mcg | 24.2% | 11.2% | 413 g |
| Vitamin E, alpha tocopherol, TE | 0.717 mg | 15 mg | 4.8% | 2.2% | 2092 g |
| Vitamin H, biotin | 21.152 mcg | 50 mcg | 42.3% | 19.5% | 236 g |
| Vitamin K, phylloquinone | 0.3 mcg | 120 mcg | 0.3% | 0.1% | 40000 g |
| Vitamin RR, NE | 3.7874 mg | 20 mg | 18.9% | 8.7% | 528 g |
| Niacin | 0.208 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 148.91 mg | 2500 mg | 6% | 2.8% | 1679 g |
| Calcium, Ca | 59.73 mg | 1000 mg | 6% | 2.8% | 1674 g |
| Magnesium, Mg | 12.57 mg | 400 mg | 3.1% | 1.4% | 3182 g |
| Sodium, Na | 175.92 mg | 1300 mg | 13.5% | 6.2% | 739 g |
| Sera, S | 185.01 mg | 1000 mg | 18.5% | 8.5% | 541 g |
| Phosphorus, P | 203.7 mg | 800 mg | 25.5% | 11.8% | 393 g |
| Chlorine, Cl | 163.35 mg | 2300 mg | 7.1% | 3.3% | 1408 g |
| Microelements | |||||
| Iron, Fe | 2.636 mg | 18 mg | 14.6% | 6.7% | 683 g |
| Yod, I | 20.94 mcg | 150 mcg | 14% | 6.5% | 716 g |
| Cobalt, Co | 10.471 mcg | 10 mcg | 104.7% | 48.4% | 96 g |
| Manganese, Mn | 0.0304 mg | 2 mg | 1.5% | 0.7% | 6579 g |
| Copper, Cu | 86.91 mcg | 1000 mcg | 8.7% | 4% | 1151 g |
| Molybdenum, Mo | 6.283 mcg | 70 mcg | 9% | 4.2% | 1114 g |
| Selenium, Se | 33.194 mcg | 55 mcg | 60.4% | 27.9% | 166 g |
| Fluorine, F | 57.59 mcg | 4000 mcg | 1.4% | 0.6% | 6946 g |
| Chromium, Cr | 4.19 mcg | 50 mcg | 8.4% | 3.9% | 1193 g |
| Zinc, Zn | 1.1623 mg | 12 mg | 9.7% | 4.5% | 1032 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.827 g | ~ | |||
| Valin | 0.806 g | ~ | |||
| Histidine* | 0.356 g | ~ | |||
| Isoleucine | 0.628 g | ~ | |||
| Leucine | 1.131 g | ~ | |||
| Lysine | 0.942 g | ~ | |||
| Methionine | 0.44 g | ~ | |||
| Methionine + Cysteine | 0.754 g | ~ | |||
| Threonine | 0.639 g | ~ | |||
| Tryptophan | 0.209 g | ~ | |||
| Phenylalanine | 0.681 g | ~ | |||
| Phenylalanine+Tyrosine | 1.183 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.743 g | ~ | |||
| Aspartic acid | 1.288 g | ~ | |||
| Glycine | 0.44 g | ~ | |||
| Glutamic acid | 1.853 g | ~ | |||
| Proline | 0.419 g | ~ | |||
| Serin | 0.974 g | ~ | |||
| Tyrosine | 0.503 g | ~ | |||
| Cysteine | 0.304 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 611.54 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 7.3 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.042 g | ~ | |||
| 15:0 Pentadecane | 0.01 g | ~ | |||
| 16:0 Palmitinaya | 2.147 g | ~ | |||
| 17:0 Margarine | 0.031 g | ~ | |||
| 18:0 Stearic | 0.921 g | ~ | |||
| 20:0 Arakhinovaya | 0.031 g | ~ | |||
| Monounsaturated fatty acids | 5.204 g | min 16.8 g | 31% | 14.3% | |
| 16:1 Palmitoleic | 0.408 g | ~ | |||
| 17:1 Heptadecene | 0.01 g | ~ | |||
| 18:1 Oleic (omega-9) | 4.283 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.042 g | ~ | |||
| Polyunsaturated fatty acids | 1.506 g | from 11.2 to 20.6 g | 13.4% | 6.2% | |
| 18:2 Linolevaya | 1.152 g | ~ | |||
| 18:3 Linolenic | 0.063 g | ~ | |||
| 20:4 Arachidonic | 0.105 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 5.1% | |
| Omega-6 fatty acids | 1.3 g | from 4.7 to 16.8 g | 27.7% | 12.8% |
Energy value Scrambled eggs 4 eggs. is 216.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
The process of making Margarita sponge cake
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First you need to melt the butter. You can do this in a water bath or in the microwave. Afterwards, cool the mass slightly so that it is warm and not hot.
Break all the eggs into a separate bowl and add both types of sugar. Beat the mixture with a whisk or mixer until the ingredients are combined. Separately sift flour with baking powder and starch. The dry part of the ingredients is added to the eggs. Stir the mass carefully, from bottom to top, so as not to disturb the homogeneous structure of the dough.
Then pour in the still warm butter in parts and knead again gently and carefully. As a result, the dough should have a homogeneous structure, and the consistency should resemble sour cream.
Cover the baking pan with parchment or baking paper and pour the dough onto it. Prepare the biscuit with starch and flour for forty minutes at a temperature of 180 degrees. As a result, the finished dessert should have a pleasant, delicate brown color.
The finished biscuit should be allowed to cool slightly, and then sprinkled with powdered sugar, chopped nuts, coconut flakes - according to taste and mood.
Recipe with cornstarch
This cornstarch and flour sponge cake recipe is also easy. The crust is perfect as a base for a cake. To do this you need to take the following products:
- 50 grams of corn starch;
- 150 grams of sugar;
- a teaspoon of vanillin;
- a pinch of salt;
- five eggs;
- 110 grams of flour.
You will also need baking paper. This will help keep the finished crust from sticking to the baking pan. You can also thickly grease the mold with butter and sprinkle with flour.
Step-by-step recipe description
Vanillin, sugar and eggs are poured into a bowl. Using a mixer, beat the ingredients for at least fifteen minutes until the mass becomes fluffy and at least doubles in size.
Then sift salt, starch and flour. You can do this in batches, stirring the mass. Then the dough will be without lumps. The prepared biscuit base with cornstarch and flour is transferred to a baking pan covered with parchment. Cook the dessert for about forty minutes until it turns golden.
The finished biscuit with starch and flour is cooled, and then decorated to your liking. You can make a simple cream, use jam, condensed milk, just powdered sugar or cocoa.
Marble biscuit in a slow cooker
This version of the sponge cake can also be prepared in the oven, but it is faster and more convenient in a slow cooker. It attracts attention with its interesting color. For such a simple recipe you need to take:
- five eggs;
- one hundred grams of flour;
- 50 grams of potato starch;
- 180 grams of sugar;
- two tablespoons of cocoa;
- butter for greasing the multicooker bowl.
A distinctive feature of this sponge cake with starch and flour is its color. It turns out interesting, interspersed with brown and white, which is why it got its name.
Preparing for baking
How to bake a biscuit? Even a beginner can master the classic recipe for 4 eggs, but not everyone knows that the dough should be put in the oven immediately after cooking. This is another important rule. To begin with, you should prepare everything carefully. The form in which our dessert will be baked must be greased with butter, and then sprinkled with breadcrumbs, flour or semolina.
You can also put special baking paper on the bottom of the container. In this case, the walls are lubricated with oil. That's all. All that remains is to fill out the form with the finished dough. It should occupy only ¾ of the container volume. This will prevent the biscuit from leaking over the edges of the pan during cooking.
How to cook a biscuit in a slow cooker?
The eggs are broken into a bowl. They should be at room temperature. Beat them with a mixer, starting at the lowest speed. Afterwards, the speed is increased, while adding sugar in parts. You can also add a little vanilla sugar for flavor. The result should be a fluffy mass similar to foam.
Flour is mixed with starch separately. Sift the dry ingredients into the egg and sugar mixture. It is better to do this in parts so as not to lose the lush structure. The dough is kneaded using movements from bottom to top.
The biscuit dough with starch and flour is divided into two parts. Sift cocoa into one, mix thoroughly, also trying to act carefully.
Lubricate the multicooker bowl with oil, preferably quite thickly. Pour in some white dough. On top of it is chocolate. Repeat. Using a match, you can draw stripes from the center to the edges.
Prepare such a biscuit in a multicooker for forty-five minutes in the “Baking” mode. Readiness can be checked with a match. They pierce the biscuit with it and then take it out. It should remain dry.
The finished biscuit is allowed to cool and then removed from the bowl. If it is later used to bake a cake, let it sit for at least several hours. And just like that, you can eat the biscuit right away.
We prepare products
You should start preparing a classic sponge cake for 4 eggs, the step-by-step recipe for which is described below, by preparing all the components. The flour must be thoroughly sifted before kneading the dough. It's best to do this three times. This will take a little time. However, thanks to sifting, the flour will be saturated with air and the baked goods will be more fluffy.
It is best to mix products at the same temperature. Therefore, all components of the dough must be removed from the refrigerator and left indoors for some time.
Simple and fluffy sponge cake
This recipe makes a very tender and fluffy sponge cake. Most importantly, you don’t have to worry about it falling off! And the ingredients used are the simplest. For this recipe you need to take:
- five eggs;
- 30 grams of starch;
- 130 grams of flour;
- 150 grams of sugar;
- a pinch of salt.
As you can see, every housewife really has the ingredients. For this recipe, it is better to use potato starch; it will give the sponge cake lightness and porosity. You also cannot do without a mixer, because the main secret of the sponge cake is thoroughly beaten eggs.
Only quality products
A simple sponge cake according to the classic recipe should be prepared only from high-quality products. For example, chicken eggs must be fresh. If you are not sure how long they have been lying on the store shelf, then you can conduct a simple experiment. Pour water into a deep bowl, add salt and place the eggs in it. If they drown and do not rise from the bottom, then the eggs are fresh. If they surface, they should not be used. It is worth considering that a fresh egg beats much better.
As for flour, premium wheat flour makes the best classic biscuit. The recipe for 4 eggs is quite simple. However, you should choose products carefully. These are not just recommendations. High quality ingredients produce delicious culinary creations.
