Chocolate and Vanilla Sponge Sandwiches

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Chocolate and Vanilla Sponge Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein2.57 g(3 %)
Fat10.14 g(9 %)
Carbohydrates13.24 g(9 %)
Sugar added5.59 g(22 %)
Roughage0.11 g(0 %)
Vitamin A60.67 mg(7,584 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.58 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate13.71 μg(5 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C0 mg(0 %)
Potassium7.72 mg(0 %)
Calcium42.85 mg(4 %)
Magnesium1.03 mg(0 %)
Iron0.77 mg(5 %)
Iodine6.67 μg(3 %)
Zinc0.04 mg(1 %)
Saturated fatty acids4.26 g
Cholesterol33.01 mg
Author of this recipe:

Ingredients

for
18
Ingredients
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
2 tablespoons
unsweetened cocoa powder
To decorate
½ jar

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line two large baking trays with non-stick baking mats.
2.
Combine the flour, baking powder, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth. Separate it into 2 bowls and stir the cocoa powder into one of them.
3.
Spoon the plain mixture down one side of a piping bag fitted with a large plain nozzle and spoon the chocolate mixture down the other side. Pipe 18 walnut-sized domes onto each tray.
4.
Transfer the trays to the oven and bake for 10 - 15 minutes. The mixture should spread a little whilst cooking and the cakes will be ready when springy to the touch. Leave the cakes to cool on the tray then lift them off with a palette knife.
5.
Sandwich the cakes together in pairs with chocolate spread.