Blöt Kage - Spongecake

1. Preheat oven to 350°F.

2. Sift cream of tartar over egg whites and beat until stiff enough to hold a sharp point.

3. Beat in sugar gradually.

4. Add egg yolks and flavoring.

5. Sift flour and salt together and cut in/fold in carefully.

6. Pour into a 10" springform pan and bake for 50 minutes.

7. Invert pan until cold.

8. Remove cake from pan and cut into three horizontal slices.

9. Spread filling between layers of cake.

10. Decorate top with whipped cream.

11. For the filling: Whip cream until stiff; fold in sugar and sherry.

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Nutrient	Quantity
Total fats	156.2563 g
Protein	91.7221 g
Carbohydrates	225.5019 g
Energy	2635.836 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.2202 g
Water	577.945 g
Aspartic acid	9.8483 g
Calcium, Ca	578.622 mg
Lutein + zeaxanthin	1115.88 g
Fiber, total dietary	8.07 g
Fatty acids, total saturated 22:0	0.0388 g
Carotene, beta	366.24 g
Niacin	4.1688 mg
Vitamin A, RAE	1398.06 g
Arginine	5.7942 g
Riboflavin	3.4499 mg
Tocopherol, beta	0.051 mg
Fatty acids, total polyunsaturated 15:0	0.0133 g
Fatty acids, total saturated 20:1	0.0877 g
Glutamic acid	14.3776 g
Sodium, Na	735.618 mg
Fatty acids, total saturated 16:1 undifferentiated	4.6203 g
Total lipid (fat)	156.2563 g
Manganese, Mn	2.0301 mg
Fructose	0.3024 g
Proline	4.5472 g
Fatty acids, total saturated 16:0	40.6627 g
Fatty acids, total saturated 8:0	1.1216 g
Sucrose	0.3024 g
Choline, total	1060.818 mg
Sugars, total	196.4595 g
Serine	6.0924 g
Fatty acids, total saturated 10:0	2.2736 g
Fatty acids, total saturated 18:0	15.2164 g
Fatty acids, total saturated 20:4 undifferentiated	0.4468 g
Vitamin B-6	0.8626 mg
Selenium, Se	132.306 g
Ash	10.3585 g
Vitamin D	305.16 IU
Fatty acids, total saturated 18:1 undifferentiated	42.2675 g
Pantothenic acid	5.9463 mg
Phenylalanine	4.8501 g
Copper, Cu	2.6538 mg
Betaine	1.908 mg
Thiamin	0.7676 mg
Retinol	1364.82 g
Methionine	2.2881 g
Iron, Fe	8.732 mg
Carbohydrate, by difference	225.5019 g
Phosphorus, P	1082.262 mg
Folate, total	466.32 g
Dihydrophylloquinone	0.102 g
Tocopherol, gamma	1.3566 mg
Fatty acids, total saturated 4:0	3.8988 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0112 g
Fatty acids, total saturated 22:1 undifferentiated	0.0092 g
Alanine	4.8126 g
Cholesterol	1506.3 mg
Valine	5.6079 g
Fatty acids, total saturated 18:2 undifferentiated	14.4689 g
Glycine	3.3678 g
Carotene, alpha	38.76 g
Glucose (dextrose)	1.3056 g
Fatty acids, total saturated 14:0	11.998 g
Zinc, Zn	6.673 mg
Isoleucine	4.9432 g
Maltose	0.3024 g
Tocopherol, delta	0.0612 mg
Fatty acids, total saturated 12:0	1.3268 g
Fatty acids, total polyunsaturated	17.2626 g
Fatty acids, total saturated 14:1	0.0245 g
Leucine	7.9087 g
Tocotrienol, alpha	0.0306 mg
Vitamin A, IU	5218.44 IU
Folate, DFE	466.32 g
Tryptophan	1.1263 g
Vitamin C, total ascorbic acid	2.16 mg
Galactose	0.3024 g
Fatty acids, total saturated 20:0	0.0326 g
Fatty acids, total saturated 6:0	1.0872 g
Starch	2.268 g
Lactose	0.3024 g
Tyrosine	3.6747 g
Vitamin B-12	3.006 g
Vitamin K (phylloquinone)	69.234 g
Fatty acids, total saturated	81.8647 g
Alcohol, ethyl	1.4448 g
Histidine	2.3757 g
Fatty acids, total monounsaturated	48.5392 g
Threonine	3.7952 g
Folate, food	466.32 g
Fatty acids, total polyunsaturated 17:0	0.052 g
Vitamin D (D2 + D3)	7.668 g
Fatty acids, total polyunsaturated 24:0	0.0092 g
Cryptoxanthin, beta	33.66 g
Vitamin D3 (cholecalciferol)	7.668 g
Vitamin E (alpha-tocopherol)	7.4376 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1163 g
Magnesium, Mg	427.524 mg
Lysine	6.4506 g
Potassium, K	3615.696 mg
Cystine	1.7554 g
Fluoride, F	10.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 cups	700.2	179.586	0
Salt	0.25 teaspoon	0	0	0
Whipping cream	3 cups	1051.2	10.656	111.276
Egg white	10	171.6	2.409	0.561
Egg yolk	6	328.44	3.6618	27.0708
flour	1 cup	364.56	26.8128	17.346
vanilla extract	1 teaspoon	12.096	0.5313	0.0025
almond extract	0.25 teaspoon	0	0	0
cream tartar	1 teaspoon	7.74	1.845	0
sherry wine	1.5 1/2	0	0	0