Nutella Sponge Drops
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
149
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 kcal | (7 %) | ||
| Protein | 2.46 g | (3 %) | ||
| Fat | 10.09 g | (9 %) | ||
| Carbohydrates | 12.98 g | (9 %) | ||
| Sugar added | 5.59 g | (22 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 60.67 mg | (7,584 %) | ||
| Vitamin D | 0.22 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.58 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13.71 μg | (5 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 0.05 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 7.77 mg | (0 %) | ||
| Calcium | 57.86 mg | (6 %) | ||
| Magnesium | 1.1 mg | (0 %) | ||
| Iron | 0.59 mg | (4 %) | ||
| Iodine | 6.67 μg | (3 %) | ||
| Zinc | 0.04 mg | (1 %) | ||
| Saturated fatty acids | 4.26 g | |||
| Cholesterol | 33.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- ⅔ cup self-rising flour (sifted)
- 1 teaspoon Baking powder
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- To decorate
- ½ jar Chocolate spread
- cocoa powder (for dusting)
How healthy are the main ingredients?
eggPreparation 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.
3.
Spoon the mixture into a piping bag fitted with a large plain nozzle and 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 the chocolate spread and sprinkle with cocoa before serving.
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