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Almond Sponge Cakes with Nutella® hazelnut spread

Rated as 5 out of 5 Stars

"Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes."
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1 h 35 m servings 83
Original recipe yields 24 servings (24 mini cakes)


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  1. In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
  2. Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
  3. Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
  4. Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
  5. Use a toothpick to create a small hole in each cake.
  6. Spoon Nutella(R) into piping bag; fill each hole with 1/2 tsp of Nutella(R) hazelnut spread.
  7. Garnish tops with remaining Nutella(R) and sprinkle with confectioners' sugar.

Nutrition Facts

Per Serving: 83 calories; 4.5 9.8 1 7 30 Full nutrition

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I liked the simple recipe. For convenience I used two whole eggs instead of 4 egg whites. It was still good but probably not same texture as original recipe. This made very small cakes. I think...