Sponge cake calories. Sponge cake with butter cream. Wedding cake is the most calorie-rich

During a diet, those who want to lose weight have to greatly limit themselves. Low-fat yogurts, vegetables, dietary meats and fruits are usually considered the most suitable foods for those struggling with extra pounds. But usually you want to eat something completely different: sweets, flour and fatty foods. The question arises, what is the calorie content of the cake? Is it really impossible for those who are on a diet to afford at least a piece?

How many calories are in sponge cake with cream?

How to prepare the dish “Sponge cake with cream”

We bake a sponge cake and divide it into layers. Beat the butter for 3 minutes, add condensed milk, beat for another minute. Soak the cakes with juice or sweet tea and coat with cream.

• 4 pcs egg
• 1 tbsp flour
• 1 tbsp sugar
• 380 g condensed milk
• 360 g butter

Nutritional value of the dish “Sponge cake with cream” (per 100 grams):

Calories:

426.8 kcal.

Carbohydrates:

37.9 gr.

Ingredients and calorie content of the recipe “Sponge cake with cream”

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

This is a custom recipe, so there may be errors and typos. If you find them, please write them in the comments below the recipe and we will correct them.

Step-by-step recipes with photos from our website are in the “Recipes” section.

How to prepare the dish “Sponge cake with butter cream”

1. Sift flour and mix with starch.
2. Separate the yolks from the whites, we do this carefully, since if even a drop of yolk gets into the whites, it will worsen the beating. The dishes must be clean and completely dry. Place the whites in the refrigerator for now.
3. Beat the yolks at medium speed, gradually adding 3/4 of the sugar. Continue beating until the mixture becomes light, increases in size by 3 times, and the sugar grains are completely dissolved.
4. Now let's move on to the whites, don't forget to rinse and dry the beaters well after beating the yolks. Beat at the lowest speed, when the whites foam, increase the speed and begin adding the remaining sugar in small portions. When the whites have increased in volume by 4-5 times and hold peaks tightly, add the essence and stop beating.
5. Add 1/3 of the whites to the mashed yolks and mix gently. Mix from edge to center, from top to bottom.
6. Add flour and starch into this mass in parts and mix, do this with light movements, trying not to clog the dough, let me remind you that you should not twist with a spoon, as if you were using a mixer.
7. Add the remaining whites and gently mix until smooth.
8. Line the bottom of the mold with baking paper, lay out the dough and level the surface.
9. Bake the biscuit for 30-35 minutes at a temperature of 200-220 degrees, for the first 15 minutes we try not to even open the oven, the dough can settle from any shock. Check for readiness by piercing it with a wooden skewer; if the skewer is dry, the biscuit is baked.
10. Allow the biscuit mixture to ripen for 24 hours, since fresh biscuit is very difficult to cut and crumbles a lot. But if you don’t have the opportunity to put everything off until tomorrow, then start preparing the cake right away.
11. Mix water with sugar and bring to a boil, remove the foam that has formed on top and turn off the gas.
12. Add cognac to the hot mixture and leave to cool.
13. When the syrup has cooled, only now add the essence to it.
14. Cut the biscuit into 4 layers, I do this using a special fishing line, if your workpiece is not very high, divide it into three parts.
15. Soak each layer with cold syrup, do this with a brush.
16. To prepare the cream, the butter should be at room temperature; beat it at medium speed.
17. When the mass becomes fluffy, add powdered sugar and continue beating.
18. Then add condensed milk and beat everything together for about 3 minutes.
19. At the end, add cognac and essence, stir thoroughly and our cream is ready.
20. Grease each cake with cream, the layer of cream is somewhere around 0.5 cm.
21. Carefully place the cakes on top of each other, since the layers are soaked in syrup, they are very delicate and break easily; I use two wide knives to transfer them. Grease the top and sides of the cake with cream.
22. Don't forget to leave 1/4 of the cream. We will need it to decorate the top of the cake.
23. Then, using a biscuit cutting line, make notches on the top to make it easier when decorating.
24. I divide the cake into 4 parts, and then divide each part into 2 more, in the end you should get 8 equal segments.
25. Fry the peanuts in a frying pan until golden brown, peel and crush them using a rolling pin.
26. Carefully fill the segments with peanuts, alternating them.
27. Melt the chocolate in a water bath.
28. Add butter to it.
29. Fill the free segments with chocolate.
30. Sprinkle the sides of the cake with chocolate chips.
31. Top the cake with the remaining cream.

The cake turns out to be voluminous and tall, which is why the portion is so large.

• Dough:
• Flour - 350 gr.
• Sugar - 430 gr.
• Egg white - 8 pcs.
• Egg yolk - 8 pcs.
• Starch - 80 gr.
• Vanilla essence - 5 gr.
• Syrup:
• Sugar - 300 gr.
• Water - 350 gr.
• Cognac - 100 ml.
• Vanilla essence – 1.5 gr.
• Cream:
• Butter - 450 gr.
• Powdered sugar - 170 gr.
• Condensed milk - 150 gr.
• Cognac - 2 tbsp.
• Vanilla essence - 2 gr.
• For registration:
• Dark chocolate - 70 gr.
• Butter - 20 gr.
• Peanuts - 50 gr.
• Chocolate chips - 100 gr.

Nutritional value of the dish “Sponge cake with butter cream” (per 100 grams):

How to prepare the dish “Sponge cake with butter cream”

1. Sift flour and mix with starch.
2. Separate the yolks from the whites, we do this carefully, since if even a drop of yolk gets into the whites, it will worsen the beating. The dishes must be clean and completely dry. Place the whites in the refrigerator for now.
3. Beat the yolks at medium speed, gradually adding 3/4 of the sugar. Continue beating until the mixture becomes light, increases in size by 3 times, and the sugar grains are completely dissolved.
4. Now let's move on to the whites, don't forget to rinse and dry the beaters well after beating the yolks. Beat at the lowest speed, when the whites foam, increase the speed and begin adding the remaining sugar in small portions. When the whites have increased in volume by 4-5 times and hold peaks tightly, add the essence and stop beating.
5. Add 1/3 of the whites to the mashed yolks and mix gently. Mix from edge to center, from top to bottom.
6. Add flour and starch into this mass in parts and mix, do this with light movements, trying not to clog the dough, let me remind you that you should not twist with a spoon, as if you were using a mixer.
7. Add the remaining whites and gently mix until smooth.
8. Line the bottom of the mold with baking paper, lay out the dough and level the surface.
9. Bake the biscuit for 30-35 minutes at a temperature of 200-220 degrees, for the first 15 minutes we try not to even open the oven, the dough can settle from any shock. Check for readiness by piercing it with a wooden skewer; if the skewer is dry, the biscuit is baked.
10. Allow the biscuit mixture to ripen for 24 hours, since fresh biscuit is very difficult to cut and crumbles a lot. But if you don’t have the opportunity to put everything off until tomorrow, then start preparing the cake right away.
11. Mix water with sugar and bring to a boil, remove the foam that has formed on top and turn off the gas.
12. Add cognac to the hot mixture and leave to cool.
13. When the syrup has cooled, only now add the essence to it.
14. Cut the biscuit into 4 layers, I do this using a special fishing line, if your workpiece is not very high, divide it into three parts.
15. Soak each layer with cold syrup, do this with a brush.
16. To prepare the cream, the butter should be at room temperature; beat it at medium speed.
17. When the mass becomes fluffy, add powdered sugar and continue beating.
18. Then add condensed milk and beat everything together for about 3 minutes.
19. At the end, add cognac and essence, stir thoroughly and our cream is ready.
20. Grease each cake with cream, the layer of cream is somewhere around 0.5 cm.
21. Carefully place the cakes on top of each other, since the layers are soaked in syrup, they are very delicate and break easily; I use two wide knives to transfer them. Grease the top and sides of the cake with cream.
22. Don't forget to leave 1/4 of the cream. We will need it to decorate the top of the cake.
23. Then, using a biscuit cutting line, make notches on the top to make it easier when decorating.
24. I divide the cake into 4 parts, and then divide each part into 2 more, in the end you should get 8 equal segments.
25. Fry the peanuts in a frying pan until golden brown, peel and crush them using a rolling pin.
26. Carefully fill the segments with peanuts, alternating them.
27. Melt the chocolate in a water bath.
28. Add butter to it.
29. Fill the free segments with chocolate.
30. Sprinkle the sides of the cake with chocolate chips.
31. Top the cake with the remaining cream.

The cake turns out to be voluminous and tall, which is why the portion is so large.

• Dough:
• Flour - 350 gr.
• Sugar - 430 gr.
• Egg white - 8 pcs.
• Egg yolk - 8 pcs.
• Starch - 80 gr.
• Vanilla essence - 5 gr.
• Syrup:
• Sugar - 300 gr.
• Water - 350 gr.
• Cognac - 100 ml.
• Vanilla essence – 1.5 gr.
• Cream:
• Butter - 450 gr.
• Powdered sugar - 170 gr.
• Condensed milk - 150 gr.
• Cognac - 2 tbsp.
• Vanilla essence - 2 gr.
• For registration:
• Dark chocolate - 70 gr.
• Butter - 20 gr.
• Peanuts - 50 gr.
• Chocolate chips - 100 gr.

Nutritional value of the dish “Sponge cake with butter cream” (per 100 grams):

Classic recipe

The classic cake is made on the basis of sponge cakes. The following ingredients are needed:

• Eggs 8 pcs.
• Sugar 500 gr.
• Flour 1 cup.
• Chicken egg whites 3 pcs.
• Water 250 ml.
• A pinch of salt.
• Raspberries 200 gr.

The cake is prepared as follows:

1. First you need to separate the whites from the yolks. Place the latter in a bowl and mix with a glass of sugar. Beat the mixture until the latter dissolves.
2. Take another container and beat the whites there. At the end of whipping, add a spoonful of sugar.
3. Mix both mixtures and add flour. Mix the dough.
4. Take a baking dish and pour the dough into it.
5. Preheat the oven to 200 degrees. Bake the biscuit in it for about 40 minutes.
6. Remove the baked goods from the pan and cool. This will take approximately 6 hours.
7. Preparing the cream. Take a saucepan. Pour water into it, add sugar.
8. We put it on fire. Bring to a boil. Cook until the syrup becomes thick.
9. Take 3 egg whites and beat them with salt until fluffy foam forms.
10. While beating the egg whites, slowly pour in the cooled syrup.
11. Now let's take raspberries. They need to be crushed. Prepare the same syrup as in step 7. The only difference is that here you need to cook it together with raspberries.
12. As soon as the biscuit has cooled, it needs to be cut into 3 even layers. Each one must be soaked in raspberry syrup.
13. Place one cake on a plate. Lubricate it with cream. Place the second cake layer on top.
14. We collect the shortcakes into one cake.
15. Use a pastry bag to decorate the cake with the remaining cream.
16. Place the dessert in the refrigerator for a couple of hours so that it is soaked in cream.

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Calorie table for cakes

Probably every sweet tooth who wants to lose weight is interested in the KBJU of their favorite sweets. It is this knowledge that will help you control the calories you consume and, over time, give up your favorite treats. The calorie table for all types of cakes will help you keep track of your dietary fat and always stay in shape, even though cakes are a prime example of fast carbohydrates.

You can download the table to always control your caloric intake here.

Calorie content Sponge cake with butter cream. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Sponge cake with butter cream.”

Calorie table

hide proteins/fats/carbohydrates | Energy value per 100 g of product

Did you like the dish, but only one ingredient is missing? Be sure to pay attention to the “Replaceable Ingredients”, which contains a list of possible changes made to the recipe.

Calorie content

Cake is a type of dessert. It contains several cake layers treated with cream. At the top of the product there can be glaze, cream, fruit. How many calories are in cakes depends on the cream, dough, and decoration method. Calorie content can be 150 or 300 kcal, and even more.

Custard has a nutritional value of 210 kcal per 100 grams, and protein cream has a nutritional value of 270 kcal. If the product is made from butter with condensed milk, then it will contain 350 kcal. To get a low-calorie dessert, the cream must be prepared from banana, cottage cheese, and yogurt. Then you need to decorate the cake with fruit. The cakes contain carbohydrates and fats. There will be fewer calories if there is fruit between the cakes.

How to reduce the calorie content of your favorite dessert?

If you bake the cake yourself, you can reduce its energy value. It's easy to do! First you need to reduce the amount of added fat and granulated sugar.

Pay special attention to the choice of cream. There is a taboo on cream, sour cream, and protein cream. It’s better to grease your cake with cottage cheese diet cream.

And instead of cream, you can use fruit and berry pieces as impregnation, because they have very few calories. And of course, try to prepare not too sweet cakes.

Proper nutrition and cakes

The calorie content of cakes increases due to the fat and sugar content. Animal fat causes the development of atherosclerosis. Vegetable oils have a high calorie content; they should not be consumed in quantities of more than 30 grams per day.

Sugar is not very high in calories compared to fat. But because of it, blood glucose may increase due to metabolic disorders. The cakes look great. They make them appetizing. How many calories are in cakes depends on the ingredients added.

It’s difficult to say which cake spoils your figure more – homemade or factory-made

It all depends not only on the type and type of cake, but also on the person, on his individual characteristics.

As a rule, homemade cake always turns out tastier, because it is always made with special diligence and care. In addition, every housewife always knows what is included in such a cake.

However, often the housewife, trying to make the cake tastier and more attractive, will add all the most high-calorie ingredients to it - butter, condensed milk, etc.

So they are often more harmful to the figure. But in any case, the housewife can always make the cake less caloric by finding a compromise among the products.

Napoleon cake"

Many people love this delicacy for its delicious custard. There are several recipes for making this cake. It takes a lot of work to make it. But it makes a wonderful dessert for any special occasion.

How many calories are in Napoleon cake? If you prepare it according to the classic recipe, then 100 grams contain 250 kcal. This applies to home cooking. If you buy a store-bought product, then how many calories will there be in the cakes? In this case, the energy value may be higher - about 380 kcal, since a variety of products are used in preparation. Accurate data can be obtained by examining the packaging of the purchased product.

Some types of high-calorie cakes

Biscuit

If you prefer sponge cakes, then that’s your right – of course, how can you not love them? They are so tender, tasty, airy. However, this is where the whole insidiousness of this cake lies.

It is precisely because the cake is airy and porous that it absorbs a lot of liquid (that is, syrups and juices). So the cake becomes even sweeter and higher in calories.

So now, in terms of calories, a sponge cake exceeds any cream or chocolate cake. And since after eating a piece of such an airy cake you want to eat six more, you risk replenishing your fat reserves even more.

Children's

If we are talking about a children's cake, then the situation is somewhat different. They are prepared with a children's audience in mind, so most often you need to take into account its purely external design, because it is externally that every pastry chef tries to decorate his cake for a child as beautiful and unforgettable as possible. Here the craftsmen use glaze, molasses, cream, and mastic. Confectioners try to depict fairy-tale motifs or characters from their favorite cartoons. However, for a growing organism, these decorations, although often unnecessary, do not play such a depressing role as for an adult (within reasonable limits).

Sponge cake

There are many recipes for making sponge cake. Each of them involves the use of different products. How many calories are in sponge cake? The sweets according to the classic recipe contain 386 kcal. It has 7.9 grams of protein, 26.2 grams. carbohydrates, 8.4 g fat.

This cake is made from store-bought and homemade cake layers. Each layer is soaked in cream, which makes the delicacy more tender. The filling can be butter cream, soufflé, jam, condensed milk, fruit. Depending on the nutritional value of these products, the calorie content of the finished cake is determined.

Calorie content Sponge cake with butter cream. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Sponge cake with butter cream.”

The energy value of the sponge cake with butter cream is 418 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.

Source

Cake pigeon's milk"

The delicious Bird's Milk cake appeared in the 70s. After 10 years it could be found on mass sale. The delicacy is presented in the form of a delicate soufflé, which is spread on the cake.

The top of the product is filled with chocolate. The crust should be thin. How many calories are in a piece of cake? 100 grams of product contains 350 kcal. Its energy value is greater than that of Napoleon.

Chocolate cake

This type of delicacy is no less in demand than “Napoleon” and “Bird’s milk”. Preparing the dessert is very simple. For this, butter, chocolate, cocoa powder, eggs, wheat flour, and cream are used. There are many recipes for making this delicacy. The average calorie content is 430 kcal. How many calories are in a cream cake? If butter cream is used, the energy value will be even higher than indicated.

Homemade cake is considered the best, as it will contain only proven ingredients. And store-bought products contain various additives. Your own baked goods may be lower in calories depending on the ingredients added.

Calorie content of sponge cake with butter cream. Chemical composition and nutritional value.

Nutritional value and chemical composition of “sponge cake with butter cream”.

The energy value of a sponge cake with butter cream is 418 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.

Source

Honey cake"

This dessert is also loved by many people. How many calories are in a slice of cake? 100 grams of product will contain 478 kcal. The cake contains boiled condensed milk, wheat flour, honey, eggs, whole milk, sugar, baking powder and other ingredients. For those wishing to lose weight, it is better to consume no more than one piece.

Excessive consumption of cakes leads to tooth decay, diabetes, and obesity. It is best to eat such a delicacy only on holidays and in the first half of the day.

Cake selection

What should you pay attention to when choosing a cake? To purchase a suitable dessert, you need to consider the following points:

• Cream. The most calories are contained in butter or butter cream. There are more of them if there is cocoa in the composition. Custard is considered a better choice, but only if it does not contain butter.
• Cakes. Various types of dough are used to prepare them. The sponge cake is considered the most delicious and airy, but due to its porous structure it is perfectly soaked in cream, jam and other sweets. As a result, the calorie content of the cake is much higher. If you are interested in the least amount of calories, then you should choose cakes made from dense dough.
• Decoration. Each cake is decorated to make the product look appetizing. This also increases calorie content. Usually molasses, cream, mastic, chocolate are used. Cakes with fruits and jelly contain fewer calories.

These factors should be taken into account when choosing and preparing homemade cakes. This way you will be able to choose a delicacy that is suitable in terms of calorie content.

It's worth paying attention to the cream of the cake!

The calorie content of the entire cake depends on it. And since each cream is prepared from different products, the calorie content of creams also varies.

Buttercream and butter cream are considered the highest in calories.

• The calorie content of the cake especially increases if you add cocoa to such cream.

Custard has slightly fewer calories because it usually contains only a few high-calorie foods - often just flour, sugar and water. True, if you also add butter to the custard, as some do, to make the cake more tender, then the calorie content increases accordingly.

Mastic, sprinkles, dragees, chocolate and others...

In addition to cake cream, don’t forget about cake decorations, which also have their own calorie content - mastic, sprinkles, dragees, chocolate and others.

So, now let's talk about the type of cake, or more precisely, the type of dough from which the cake will be prepared.

Low calorie cakes

These include treats made with yogurt. There are a lot of them in stores now, as they are in great demand. Yogurt cakes contain a minimum of calories, while they have excellent taste. The dessert can be prepared at home. Chocolate and condensed milk are replaced with fresh fruits, coconut flakes, jelly, and fruit chips.

And instead of butter cream, yoghurt, custard, and sour cream are used. Soufflé, jam, nuts, and honey are not used. Yogurt cakes have a lot of fruit and little dough. Usually only one cake layer is used, which serves as the base. Place yogurt mixture, jelly, and fruit on it.

Cakes and diet

If you are following a diet, then you can only eat suitable cake. It can be a curd delicacy, jelly, meringue, or marshmallow. They have the least calories. If you purchase dessert in a store, the nutritional value per 100 grams will be indicated there.

If you choose a large cake, then it is difficult to allocate such a portion in it that it contains no more than 300 kcal. In this case, it is better to do it as little as possible. Many stores sell weighted treats. The lowest calorie cake is considered to be cottage cheese; it contains 230-290 kcal per 100 grams. In yogurt - 250-300 kcal, in meringue - 285 kcal. It is better to consume the confectionery product on its own, and not during lunch or dinner. It is best to do this between 16 and 18 hours, since during this period the metabolism is very active, so the delicacy eaten will not affect the figure.

Wedding cake is the most high-calorie cake!

The wedding cake traditionally remains the most magnificent and beautiful. No other cake can compare with it in terms of splendor, size, beauty and calories... this cake is placed on the table for the most significant events in the life of any person - for an anniversary, for a wedding, for the birth of children. Often it looks like a huge mountain with a pile of all sorts of roses, leaves and other decorations.

The price to pay for the pleasure of eating such a cake is the large number of calories you get with each piece. Luckily, these cakes are not a regular part of your regular diet.

Sour cream

In a sour cream cake, the main component is, as is already clear from its name, sour cream.

As a rule, the fattest sour cream used for such cakes is used. However, you have the right to choose the calorie content of sour cream yourself - this is the advantage of homemade sour cream cake.

However, you still shouldn’t overload on such a cake, because along with the delicious product, a huge amount of extra calories enters your body. Indeed, in addition to a large amount of fatty sour cream, the cake also contains a large amount of sugar and flour.

Curd

By the way, cottage cheese is considered a very healthy product - everyone knows this. However, it has a rather specific taste, so not everyone likes it in its pure form. Most often it has to be diluted with yogurt, sour cream, milk with sugar and other products that add a lot of calories to it.

However, among all its varieties, a cake based on cottage cheese cakes is much more beneficial for your figure than its cream and butter brothers.

The same applies to cottage cheese cream - it is not so greasy, and it has no less benefits than ordinary cottage cheese. So in the end you get, although high in calories, a much more satisfying and healthy cake.

So, before you eat a piece of cake, think about whether the upcoming pleasure is worth the torment that you will experience after eating this or that piece of cake!

Probably every second woman has a passionate sweet tooth: cakes, pastries, meringues, muffins and other delicacies. We consume all this with pleasure, in most cases without thinking about how many calories we consume with these products. Most of the world's population loves sweets, and cake is one of the most favorite treats among other sweets. It is worth considering that the calorie content of the cake is very high; it cannot be considered a dietary product. Therefore, people who are overweight try to limit themselves as much as possible in the consumption of the product and always try to determine how many calories are in the cake.

Many people think about the calorie content of a cake when it’s too late, when their sides sag and they feel a loss of strength and shortness of breath. Of course, it is quite difficult to resist swallowing a creamy iceberg, but it is possible. The main thing is to set yourself a goal to lose weight and give up sweets, or replace them with more nutritious, low-calorie foods.

In fact, determining the number of calories in a cake is not easy, because its nutritional value directly depends on the products that were used for preparation. It is clear that when buying a finished product in a store, it will not be difficult to determine the calorie content of the cake - the manufacturer writes it on the packaging.