Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
955
Calories
29g
Protein
32g
Fat
135g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE VANILLA SPONGE CAKE:
- 1 teaspoon Cake Flour
- ¼ teaspoons Baking Powder
- ½ cups Salt
- ½ sticks Milk, Room Temperature
- ½ Tablespoons Unsalted Butter, Room Temperature
- 2 Vanilla Extract
- 1 cup Large Eggs, Room Temperature
- 4 sticks Granulated Sugar
- 6 cups FOR THE PEACH WHIPPED BUTTERCREAM FROSTING:
- 1 teaspoon Unsalted Butter, Room Temperature
- 2 Tablespoons Powdered Sugar
- ½ cups Vanilla Extract
- 2 drops Heavy Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes