NUTELLA AND EGG CAKE RECIPES

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NUTELLA® CRESCENT RING RECIPE - PILLSBURY.COM



Nutella® Crescent Ring Recipe - Pillsbury.com image

Spread, roll and twist your way to some hazel-nutty goodness that’s a real treat for kids to help make. This Nutella® Crescent Ring is baked with smooth Nutella® Hazelnut Spread, golden brown Pillsbury Crescents and a whole lot of fun.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup Nutella® hazelnut spread (from 13-oz jar)
1/2 cup finely chopped hazelnuts (filberts)
1 egg, beaten
1 teaspoon coarse sugar or decorator sugar crystals

Steps:

  • Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts.
  • Roll up dough starting at longest side; pinch to seal.
  • Place seam side down lengthwise in middle of cookie sheet.
  • Using sharp knife, slice dough lengthwise to form 2 halves.
  • Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar.
  • Bake 20 to 22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 13 g, TransFatContent 0 g

SPONGE CAKE RECIPES - BBC GOOD FOOD



Sponge cake recipes - BBC Good Food image

Bake a cake for an afternoon tea or coffee morning. We have recipes including a classic Victoria sandwich, chocolate sponge, Bakewell and lemon drizzle cake.

Provided by Good Food team

Number Of Ingredients 1

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In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.
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  • Refrigerate cake 30 minutes or longer to set. Serve cool.
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CHOCOLATE SWISS ROLL CAKE - THE PIONEER WOMAN
This is the kind of cake you can’t help but eat for breakfast the next morning.
From thepioneerwoman.com
Reviews 3.7
Total Time 35 minutes
Category dessert, main dish
  • To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!
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