Praline Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and fluffy praline sponge cake perfect for a sweet treat.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 5baking powder
- 5salt
- 120unsalted butter, softened
- 3large eggs
- 2vanilla extract
- 100praline syrup
- 100heavy cream
- 50chopped hazelnuts
- 50caster sugar
- 100dark chocolate chips
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm round cake pan.
Tip: Use a non-stick spray for easy cake release.
- 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Tip: Sift the dry ingredients for a lighter texture.
- 3
In a large bowl, whisk together softened butter, eggs, vanilla extract, and praline syrup.
Tip: Use a hand mixer for a light and fluffy batter.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing for a tender crumb.
- 5
Divide the batter evenly between the prepared cake pan.
Tip: Use a spatula for a smooth finish.
- 6
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the cake halfway through baking for even cooking.
- 7
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't worry if the cake is still slightly moist.
- 8
Transfer the cake to a wire rack to cool completely.
Tip: Dust with confectioners' sugar for a beautiful finish.
- 9
Once the cake is completely cool, drizzle with praline syrup and sprinkle with chopped hazelnuts.
Tip: Serve with a dollop of whipped cream or a scoop of ice cream.
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