Homemade Cake/Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 ounces granulated sugar3 large eggs1 teaspoon vanilla extract3 ounces all purpose flour
Preheat oven to 370 degrees.
Generously grease a torte cake pan [mine is Pampered Chef brand]. For ease of removal, also cut a circle of parchment paper for the center part of the torte pan and grease it, too.
In a stand mixer, whip the eggs and the sugar for at least ten minutes [yes, 10 minutes] until the mixture is very pale and thick and fluffy.
Remove the bowl from the mixer. Sift and fold in the flour by hand with a silicone spatula or large spoon until all the flour is well incorporated into the egg/sugar mixture.
Spoon mixture into the prepared pan. Spread it out with a spatula or the back of a large spoon to smooth it out.
Bake in your preheated oven for about 15 to 20 minutes, until top is evenly golden brown and the centre springs back all spongey when touched.
Place on wire rack, still in pan, for about a minute or two until the pan is cool enough to handle. Run a butter knife around the cake/pan, lifting gently as you go, to break the seal between the cake and the pan [there isn't any oil or butter in this so if you don't do this you won't be able to remove it from the pan!]. Invert onto cake plate to cool completely.
Once cooled, it's ready to be filled with fresh or canned fruit of your choice [not included in calorie content here].
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THECITYMOUSE.
Generously grease a torte cake pan [mine is Pampered Chef brand]. For ease of removal, also cut a circle of parchment paper for the center part of the torte pan and grease it, too.
In a stand mixer, whip the eggs and the sugar for at least ten minutes [yes, 10 minutes] until the mixture is very pale and thick and fluffy.
Remove the bowl from the mixer. Sift and fold in the flour by hand with a silicone spatula or large spoon until all the flour is well incorporated into the egg/sugar mixture.
Spoon mixture into the prepared pan. Spread it out with a spatula or the back of a large spoon to smooth it out.
Bake in your preheated oven for about 15 to 20 minutes, until top is evenly golden brown and the centre springs back all spongey when touched.
Place on wire rack, still in pan, for about a minute or two until the pan is cool enough to handle. Run a butter knife around the cake/pan, lifting gently as you go, to break the seal between the cake and the pan [there isn't any oil or butter in this so if you don't do this you won't be able to remove it from the pan!]. Invert onto cake plate to cool completely.
Once cooled, it's ready to be filled with fresh or canned fruit of your choice [not included in calorie content here].
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THECITYMOUSE.
Nutritional Info Amount Per Serving
- Calories: 57.0
- Total Fat: 1.2 g
- Cholesterol: 46.5 mg
- Sodium: 17.9 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.1 g
- Protein: 2.0 g
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