Featured image of post Simple Way to Japanese Fruit Sponge Cake Recipe

Simple Way to Japanese Fruit Sponge Cake Recipe

A light and airy japanese cake roll filled with strawberries is one of the most requested recipes i had in the last few months.

Almond Sponge Cakes With Nutella&Reg; Hazelnut Spread

Cake with apples and dried fruit.

Recipe Summary Almond Sponge Cakes With Nutella&Reg; Hazelnut Spread

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.

Ingredients | Japanese Fruit Sponge Cake Recipe

  • 1 ¼ cups confectioners' sugar, plus extra for dusting
  • ¾ cup almond flour
  • ¼ cup all-purpose flour, sifted
  • 4 egg whites
  • ⅓ cup melted butter
  • ½ cup Nutella® hazelnut spread
  • Directions

  • In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
  • 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.
  • Info | Japanese Fruit Sponge Cake Recipe

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

    TAG : Almond Sponge Cakes With Nutella&Reg; Hazelnut Spread

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