Gianduja Sponge Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gianduja Sponge Cake calories by ingredient


Introduction

Moist from nonfat yogurt, a touch of butter and a bit of Nutella, this is a delicious and light cake perfect for any upcoming birthdays! Adapted from http://tinyurl.com/6q4qfl. Moist from nonfat yogurt, a touch of butter and a bit of Nutella, this is a delicious and light cake perfect for any upcoming birthdays! Adapted from http://tinyurl.com/6q4qfl.
Number of Servings: 12

Ingredients

    2 1/2 cups (spooned / leveled) cake flour
    2 tbsp cocoa powder
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/3 cup butter, softened
    3 tbsp Nutella
    1/2 cup sugar
    2 eggs, beaten
    1 tbsp vanilla
    1 cup plain, fat-free yogurt

Directions

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.