Cinnamon and Chocolate Spread Sponge

Name: Cinnamon and Chocolate Spread Sponge
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 177 milliliters butter, softened; 59 milliliters chocolate hazelnut spread; 3 eggs, beaten; 2 teaspoons ground cinnamon; 237 milliliters turbinado or light muscovado sugar; 59 milliliters milk; 355 milliliters self-rising flour; 59 milliliters white chocolate chips

Cinnamon and Chocolate Spread Sponge might be just the side dish you are searching for. This recipe serves 8. One serving contains 453 calories, 6g of protein, and 24g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up self-rising flour, butter, milk, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan, or line with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Cake Form

Oven

In a medium bowl, mix together the butter and sugar until smooth. Stir in the milk and beaten eggs until well blended.

Ingredients you will need

Butter

Sugar

Egg

Milk

Equipment you will use

Bowl

Combine the self-rising flour, baking powder and cinnamon; stir until the batter until smooth.

Ingredients you will need

Self Rising Flour

Baking Powder

Cinnamon

Pour about three quarters of the batter into the prepared cake pan. Spoon in the chocolate hazelnut spread, and swirl into the batter using two fingers.

Ingredients you will need

Chocolate Hazelnut Spread