Mini sponge cakes with Nutella®
Soft as a cloud
How can a no-butter recipe come up with such delicious, super soft mini cakes? Just mix, add a sprinkling of icing sugar and Nutella® of course! Give it a try and get ready to delight your palate.
INGREDIENTS for 12 mini cakes
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80g granulated sugar
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80g flour
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1 egg
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45g water
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45g sunflower oil
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5g baking powder
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icing sugar to decorate
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96g Nutella® (8gX12 mini cakes)
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1 heaped tsp Nutella® (15g) per portion
METHOD
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STEP 1Preheat the oven to 180°C (350°F).
In a bowl, whisk 1 egg with granulated sugar until pale and fluffy.
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STEP 2Add the oil and the water to the mixture together and whisk.
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STEP 3Then add the flour by sifting it together with the baking powder and stir again briefly.
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STEP 4Fill the cake moulds (5cm diameter) halfway up with cake batter and bake for 15 minutes.
Remove from the oven and allow to cool down slightly. Then, turn out onto a wire rack and cool down completely.
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STEP 5Fill a pastry bag with Nutella®.
Slice the cakes into two halves horizontally.
Spread on 8g of Nutella® and put the two layers back together again.
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STEP 6•Place a stencil (negative) on top of each cake and sprinkle on a thin layer of icing sugar.
