Sponge Cake

Name: Sponge Cake
Yield: 230.3 g
Ingredients: Chia seeds 7 g; Jicama (yam bean, raw) 5 g; Almond Breeze Unsweetened 13 g; Coconut oil 20 g; Salt 1 회분(1/3작은술); Leavening agent (baking powder) 3 g; Water 5.5 ml; Psyllium husk powder 0.8 g; Almond flour 47 g; Stevia 18 g; Raw egg 110 개

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637 kcal

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Ingredients

Main ingredients

Chia seeds 7 g
Jicama (yam bean, raw) 5 g
Almond Breeze Unsweetened 13 g
Coconut oil 20 g
Salt 1 회분(1/3작은술)
Leavening agent (baking powder) 3 g
Water 5.5 ml
Psyllium husk powder 0.8 g
Almond flour 47 g
Stevia 18 g
Raw egg 2 개

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.99 g 18%

Protein 25.27 g 14%

Fat 54.54 g 68%

Serving size 230.3g

Cooking steps

1

Tapioca starch 7g substitution ratio • Psyllium husk powder 1~1.5g • Water 5~6g (about 1 teaspoon) 3. Substitution method • First, mix psyllium husk powder with water to form a gel, then use.

Sponge Cake

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