Savoy sponge cake with Nutella® hazelnut spread

Savoy sponge cake with Nutella hazelnut spread
Ladies and gents, the sandwich cake!
Soft and delightful holiday treats right on your table. Fluffy slices of sponge cake enclosing a layer of Nutella® hazelnut spread, ready to be savored. A classic holiday pastry reinvented for your Christmas meal!
  • 3/4 cup all-purpose flour
  • 2 tbsp cornstarch
  • 4 eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1 cup Nutella® hazelnut spread
  • 2 tbsp confectioners’ sugar
Step 1
Step 1
  • Preheat oven to 300°F. Grease and flour 8 inch springform pan. Set aside.
  • In a small bowl, sift together flour and cornstarch. In a large bowl, whisk egg yolks with 1/4 cup granulated sugar until pale and fluffy.
  • Step 2
    Step 2
  • In a separate bowl, whisk egg whites, gradually adding remaining granulated sugar until stiff peaks form.
  • Step 3
    Step 3
  • Gently mix flour into egg yolk mixture; then gently add in egg whites.
  • Step 4
    Step 4
  • Scrape batter into prepared pan.
  • Bake for 30 to 40 minutes or until top is golden brown. Let cool slightly in pan on rack. Transfer cake directly to rack; let cool completely.
  • Step 5
    Step 5
  • Slice the cake in half lengthwise to obtain 2 layers.
  • Step 6
    Step 6
  • Spread Nutella® hazelnut spread over bottom layer. Cap with top layer. Cut out a star from a cardboard or a piece of paper to use as a stencil to decorate cake; place star on the cake, then dust with confectioners’ sugar.