I’m positive that you will love this hazelnut sponge with Nutella cream as much as I do. I do love a sponge cake over any other. Light and fluffy, with cream of course. A sponge is not a sponge unless there is cream involved. Make it a hazelnut sponge and I am a very happy girl indeed.
As much as I love hazelnut sponge, this hazelnut sponge with Nutella cream wasn’t made for me. It was made for Josh’s recent birthday. I promise my craving taste buds had nothing to do with the cake he received.
Originally I was going to make a Ferrero Rocher cake as Josh has a week spot for those particular chocolates. Then I realised I didn’t have the time, and needed to make something rather quick, but still delicious and birthday worthy.
Ta da, the hazelnut sponge with Nutella cream birthday cake was created.
The hazelnut sponges are quite quick to make and only take 25 minutes in the oven. Being a sponge they cool down quite quickly too, which cuts down that waiting time for assembly of your cake.
Now lets get on to Nutella cream. After assembling the cake, I will admit Josh and I scavenged every last smear of cream out of the bowl into our mouths. It was practically clean before heading into the dishwasher.
Warning: Nutella Cream Is Amazingly Tasty & Addictive!
Hazelnut Sponge with Nutella Cream Birthday Cake
Ingredients
1st Set of Sponge Cakes
- 20 grams 1 heaped tablespoons butter
- 4 eggs separated
- 115 grams (½ cup) caster sugar (superfine)
- 60 grams (½ cup) self raising flour
- 75 grams (2/3 cup) hazelnut meal (ground hazelnuts)
2nd Set of Sponge Cakes
- 20 grrams 1 heaped tablespoons butter
- 4 eggs separated
- 115 grams (½ cup) caster sugar (superfine)
- 60 grams (½ cup) self raising flour
- 75 grams (2/3 cup) hazelnut meal (ground hazelnuts)
Nutella Cream
- 800 ml cream
- 200 grams (1 cup) Nutella
- Ferrero Rocher or chocolate shards to decorate
Instructions
- Important Note: Do not try and make all four sponges as once, it will probably end up in disaster and you won’t be happy. Sponges can be fickle creatures if you don’t follow instructions, consider yourself warned.
- Preheat oven 180°C (350°F).
- Grease and line 2 x 18cm (7 inch) round cake tins.
- In a small blow place butter with 2 tablespoon of boiling water, leave it to melt.
- In a clean bowl beat egg whites using hand or stand mixer until soft peaks form. Continue to beat and gradually add sugar, a little at a time.
- Once the mixture is thick and glossy beat in an egg yolk one at a time. Making sure the yolks have incorporated well before adding another.
- Remove beaters/stand mixer and sift flour over the mixture along with hazelnut meal. Using a metal spoon fold through the mixture.
- Add melted butter and water mixture and fold through the sponge mixture.
- Divide batter between the two cake tins, even out the top with a spoon and place on the middle shelf in your oven. Bake for 25 minutes or until a skewer comes out clean when inserted into the middle of the sponge.
- Leave in the tin for 5 minutes, and then remove from the tin to cool on a wire rack.
- Repeat this process for the other two hazelnut sponges.
- In a large bowl place cream and beat with either hand or stand mixer until thickened. Add Nutella and continue to beat until whipped and Nutella has completely incorporated into the cream.
- To assemble the cake spread the bottom sponge with Nutella cream and place the next layer on top, continue to do this with the remaining sponges and then spread more Nutella cream over the top. Smear some of the cream around the sides of the cake for the naked look.
- Top cake with Ferrero Rocher or chocolate shards.
- Place cake in fridge to firm the cream up for at least 30 minutes before serving.
If you wish to only make a two sponge hazelnut sponge with Nutella cream cake, half the ingredients needed for the Nutella cream.
You do need to leave yourself time for the cake to settle in the fridge before serving. If you attempt to skip this step you will find cream spurting out of the cake as you cut. The cream needs to chill and solidify slightly.
The quantity of Nutella we used in the cream makes for a nice mild flavour. If you are making this cake for a complete Nutella nutter, then you may like to make it a little stronger by adding 100g (½ cup) more Nutella.
It’s probably not the sexiest cake out there, but it does have its charm.
How did it taste? The light as air hazelnut sponge with the Nutella kissed cream was a huge hit, completely delicious.
Sara xxx
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Christie
Absolutely delicious!!!
I was unsure of how it would turn out with only 60 grams of flour, but I followed the recipe exactly and it came out amazing.
Definitely saving this recipe.
Sara
Hi Christie
You have made my evening!! I am so thrilled you love the recipe and that it has been added to your collection. Nothing makes me happier than this kind of feed back from readers.
Cheers
Sara
Seemi KHAN
This cake was amazing! I made it for my mum’s birthday last year. It was polished off despite people saying ” oh just a small slice” .. They all came back for more. I am wondering are the sponges freezable?
Sara
Hi Seemi,
I am so thrilled the cake was a success!
I have frozen the sponges before. They will be a little more dense once you have defrosted them. I would wrap them in tea towels when defrosting, just to ensure they don’t dry out too much. Another trick would be to brush them with a little hazelnut liquor or even some coffee before assembling the cake. It will change the flavour dynamic, but will stil be totally delicious.
If freezing make sure that you wrap them well in plastic wrap, I would suggest a double wrapping, and then seal them in a zip lock bag. This will help prevent any freezer burning of the sponges.
Cheers
Sara
Seemi
Wow..this looks amazing! I am making it today for my mum’s birthday tonight. Sponges done. Nute?la cream this afternoon. Don’t usually make cakes for parties without a trial run but so far so good! Thanks for the recipe Sara!
John | heneedsfood
I’m a bit partial to the occasional Ferrero Rocher, so this tower of goodness is right up my alley. Yum!
Helen | Grab Your Fork
Oh my lord this looks right up my alley. And lol I’ve totally doubled sponge cakes before. I really should be a more patient baker!
Ashley - Forking Up
Woahhh this cake is GORGEOUS! And I love the idea of nutella cream 🙂
sue | theviewfromgreatisland
Are you kidding? This is the sexiest cake I’ve ever seen! Pinning!
Tara
That nutella cream sounds incredible! Such a beautiful birthday cake!
Azlin Bloor
I love the flavours here but most of all, i love the rustic look you’ve got here. From the icing, to the setting! Awesome job, Sara!
Jagruti
Oh wow..i am drooling here..such a gorgeous looking cake !
Rita (mademoiselle délicieuse)
“Nutella nutter” <– that's a great term!
Jean | Holy Smithereens
Such a comforting looking cake! This is the kind of cake that will make everything all right in the worst of days 🙂
Annie @ Annie's Noms
This cake is stunning!!! Love the fact it’s a hazelnut sponge too, bet it tastes fantastic!
Ali @ Home & Plate
That is one beautiful cake. I wish I could reach through the screen and help myself to a slice. I will just have to jot down this recipe for later. Wow!
Tina Dawson | Love is in my Tummy
This is the single most amazing thing I’ve seen in weeks! I tried a Chocolate hazelnut cheesecake once and it was the most decadent thing I’ve ever tasted. And I wasn’t even a cheesecake person. This sponge on the other hand – perfect for a cake gal like me! Yours looks very very pretty too!
Dannii @ Hungry Healthy Happy
This is going to have to be the next cake I make my husband. He is nutella obsessed at the moment and this looks amazing.
Ramen Raff
Dude, I am soon making this cake! Method doesn’t sound too hard too. Yep, I’ve grown to love sponge cake and yes, with cream! haha Beautiful shots Sara!