Cinnamon and Chocolate Spread Sponge

Name: Cinnamon and Chocolate Spread Sponge
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: ¾ cup butter, softened; 1 cup turbinado or light muscovado sugar; ¼ cup milk; 3 eggs, beaten; 1 ½ cups self-rising flour; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; ¼ cup chocolate hazelnut spread; ¼ cup white chocolate chips

2.7

7 Ratings
5 Reviews

This may sound unusual, but is in fact a pleasantly moist and very delicious cake. The marbled centre of chocolate spread adds a sinful surprise to your eating experience, and contrasts beautifully with the light, spongy consistency of the cake. This is a recipe of my own, but it was inspired Good Food magazine's 'Cinnamon Nutella Cake'.

Recipe by MINICOOK337

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Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

¾ cup butter, softened
1 cup turbinado or light muscovado sugar
¼ cup milk
3 eggs, beaten
1 ½ cups self-rising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ cup chocolate hazelnut spread
¼ cup white chocolate chips

Directions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan, or line with parchment paper.

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Step 2
In a medium bowl, mix together the butter and sugar until smooth. Stir in the milk and beaten eggs until well blended. Combine the self-rising flour, baking powder and cinnamon; stir until the batter until smooth.
Step 3
Pour about three quarters of the batter into the prepared cake pan. Spoon in the chocolate hazelnut spread, and swirl into the batter using two fingers. Pour the rest of the batter into the pan, and carefully spread out to the sides. Sprinkle the white chocolate chips over the top.
Step 4
Bake for 1 hour in the preheated oven, until nicely browned and springy to the touch.

Nutrition Facts

Per Serving:

428 calories; protein 5.7g; carbohydrates 50.2g; fat 23.5g; cholesterol 108.9mg; sodium 530.4mg. Full Nutrition

What did you think of this recipe? Share your experience to help others.

the allrecipes staff

02/20/2013

We have edited this recipe to include eggs.

campagnes

03/26/2008

I think there's something missing from this recipe. I looked at it and thought, "Hm, this would make a nice scone." And it did - dense and crumbly, but definitely not a sponge. Sponge cakes generally contain eggs; perhaps the recipe's author left them out accidentally?

7 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 2
1 star values: 2

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campagnes

03/26/2008

Nancy W

11/07/2007

Either I don't know what a "sponge" is or there is something missing from this recipe. The mixture was very think and not pourable at all. I baked it the required time and the result was dissapointing. It was overcooked like a big cookie. It actually tasted it okay as a cookie bar but not at all what I expected.

the allrecipes staff

02/20/2013

We have edited this recipe to include eggs.

abbyearhart

04/11/2013

I tried this recipe and the baking time is too long. It should only bake for about 30 minutes or 40 at the longest.

Fussyeaters27

03/08/2013

I remember this recipe from living in U.K, it was on the BBC food network. Never had much luck with this until now. Far easier instructions on here!!! My boys loved it! Think it would work great as muffins. Enjoy.

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Cinnamon and Chocolate Spread Sponge

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

Most helpful positive review

Most helpful critical review

All Reviews for Cinnamon and Chocolate Spread Sponge

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Cinnamon and Chocolate Spread Sponge

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

Most helpful positive review

Most helpful critical review

All Reviews for Cinnamon and Chocolate Spread Sponge