Recipes · Australian · Cakes
Frog Cake
One serving has 398 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin A (25%). Ready in 50 minutes.
- Preparation: 30 min
- Cooking: 20 min
- Makes: 1 serving (116 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 15 g Flour, cake
- 15 g Sugar
- 20 g Eggs, whole, raw
- 12 g Butter, unsalted
- 0.5 g Baking powder
- 15 g Cream, heavy
- 8 g Jam
- 25 g Sugar, powdered
- 5 g Water
Method
- Heat the oven to 180 °C (350 °F) and line a shallow tray with baking paper.
- Beat the butter and sugar until pale, then beat in the egg, and fold in the flour and baking powder.
- Spread thinly on the tray and bake for 10-12 minutes until just springy; cool completely.
- Cut a small dome shape from the sponge, slice it in half and sandwich back together with the whipped cream and jam.
- Mix the powdered sugar with the water to a smooth, pourable fondant and tint pale green with food colouring if you like.
- Coat the dome in the fondant, smoothing it down to the tray, and let it set for 15 minutes before marking on a frog's face.
- Makes 1 frog cake from this sponge; multiply everything by 12 and bake a full tray for more.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 398 kcal | 19% |
| Carbohydrates | 57.9 g | |
| Water | 35.2 mL | |
| Fiber | 0.34 g | 1% |
| Protein | 4.3 g | 9% |
| Tryptophan | 0.06 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.21 g | |
| Leucine | 0.35 g | |
| Lysine | 0.25 g | |
| Methionine | 0.11 g | |
| Cystine | 0.08 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.26 g | |
| Histidine | 0.1 g | |
| Fat | 17.2 g | |
| Monounsaturated | 4.9 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.78 g | |
| Saturated | 10.2 g | |
| Trans-Fats | 0.19 g | |
| Cholesterol | 117 mg | |
| Calcium | 65 mg | 7% |
| Copper | 0.05 mg | 6% |
| Iron | 1.6 mg | 9% |
| Magnesium | 6.7 mg | 2% |
| Manganese | 0.11 mg | 6% |
| Phosphorus | 115 mg | 16% |
| Potassium | 67.5 mg | 1% |
| Selenium | 7.8 µg | 14% |
| Sodium | 77 mg | |
| Zinc | 0.41 mg | 5% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.46 mg | 9% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 39.1 µg | 10% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 65.9 mg | 16% |
| Vitamin A | 176 µg | 25% |
| Vitamin C | 0.79 mg | 1% |
| Vitamin D (D2 + D3) | 25.9 IU | 4% |
| Vitamin E | 0.64 mg | 4% |
| Vitamin K | 1.4 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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