Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- =
- 2 cups all purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Dash of Nutmeg
- 1/2 cup butter or margarine
- 1/2 cup milk
- 2 eggs, separated
- Additional sugar
- 2 pint baskets California Strawberries, stemmed and sliced
- 1 cup whipping cream, whipped and sweetened
- =
Directions
1 cup whipping cream, whipped and sweetened Preheat oven to 450 degrees. Spray baking sheet with vegetable cooking spray. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter until mixture resembles coarse meal. In another bowl blend milk and egg yolks with fork; stir into flour mixture make a soft dough. Divide dough into 6 portions; form into balls. Moisten fingers with egg whites and pat balls out on baking sheet to 3-inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar. Bake 10 to 12 minutes until golden and springy to the touch. Remove to rack; cool. Sweeten strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream. Makes 6 servings.