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
80g granulated sugar
80g flour
1 egg
45g water
45g sunflower oil
5g baking powder
icing sugar to decorate
96g Nutella® (8gX12 mini cakes)
1 heaped tsp Nutella® (15g) per portion
METHOD
- STEP 1
Preheat the oven to 180°C (350°F).
In a bowl, whisk 1 egg with granulated sugar until pale and fluffy.
- STEP 2
Add the oil and the water to the mixture together and whisk.
- STEP 3
Then add the flour by sifting it together with the baking powder and stir again briefly.
- STEP 4
Fill 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.
- STEP 5
Fill 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.
- STEP 6
Place a stencil (negative) on top of each cake and sprinkle on a thin layer of icing sugar.