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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
24 mini cakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

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  • Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

  • Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.

  • Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.

  • Use a toothpick to create a small hole in each cake.

  • Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.

  • Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

Nutrition Facts

110 calories; protein 1.9g 4% DV; carbohydrates 11.6g 4% DV; fat 6.5g 10% DV; cholesterol 6.8mg 2% DV; sodium 30mg 1% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2019
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 one serving should be more like 3 of these cakes. Read More
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