Light Strawberry Sponge Cake Ice Cream
Composition / ingredients
8
Servings:
Step-by-step cooking
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Beat eggs with sugar into a thick foam, add flour, baking powder, vanilla. Pour into the mold and bake for 20 minutes.
Sponge cake to sue, smear with a layer of ice cream. Put the strawberries cut in half on top. Sprinkle with coconut shavings.
Put strawberry ice cream cake in the freezer for 12 hours.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Ice cream sundae - 227 kcal/100g
- Cream ice cream - 165 kcal/100g
- Ice cream "popsicle" cream - 183 kcal/100g
- Vanilla ice cream - 160 kcal/100g
- Vanilla - chocolate ice cream - 140 kcal/100g
- Fruit ice cream - 168 kcal/100g
- Milk ice cream - 126 kcal/100g
- Souffle ice cream - 116 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
