Gianduja Sponge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/2 cups (spooned / leveled) cake flour2 tbsp cocoa powder1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/3 cup butter, softened3 tbsp Nutella1/2 cup sugar2 eggs, beaten1 tbsp vanilla 1 cup plain, fat-free yogurt
Preheat oven to 350F.
Line bottom of an 8" pan with parchment paper. then grease and flour the sides of the pan. Set aside.
Sift together cake flour, cocoa, baking powder, baking soda and salt. Set aside.
Beat together butter and Nutella.
Add sugar, beating on high speed for about 3 minutes.
Add eggs and vanilla, beat for 2 minutes.
Beat in flour mixture alternately with yogurt.
Pour batter into into prepared pan and smooth the top.
Bake for about 45 minutes or until tests done.
Let cool in pan for 10 minutes before inverting onto a cooling rack and cooling completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Line bottom of an 8" pan with parchment paper. then grease and flour the sides of the pan. Set aside.
Sift together cake flour, cocoa, baking powder, baking soda and salt. Set aside.
Beat together butter and Nutella.
Add sugar, beating on high speed for about 3 minutes.
Add eggs and vanilla, beat for 2 minutes.
Beat in flour mixture alternately with yogurt.
Pour batter into into prepared pan and smooth the top.
Bake for about 45 minutes or until tests done.
Let cool in pan for 10 minutes before inverting onto a cooling rack and cooling completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 7.2 g
- Cholesterol: 48.0 mg
- Sodium: 61.5 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.4 g
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