Makes 8 | Prep: 10 minutes | Cook: 20 minutes

3-4 PersonalPoints range per cake






  • 2 eggs, separated

  • 1 egg white
  • 20g vanillin sugar
  • ⅔ cup (100g) plain flour
  • 2 tsp baking powder
  • 1½ tbs 99% fat-free plain yoghurt
  • 2 tsp butter, melted and cooled
  • 2 tbs WW Hazelnut Cocoa Spread



      1. Preheat oven to 180°C.

      2. Beat egg yolks and sugar in a medium bowl using electric beaters until light and fluffy. Stir in flour, baking powder, yoghurt and butter until combined. Divide half the mixture into a separate bowl, then stir in the hazelnut spread.
      3. Beat egg whites in a medium bowl using electric beaters until stiff peaks form. Divide egg whites evenly between both cake mixtures, folding in gently until just combined.
      4. Lightly spray the WW Mini Bread Mould tray with oil. Divide half the plain mixture evenly among 8 moulds, then divide half the hazelnut mixture evenly over the top. Repeat with remaining mixtures. Bake for 20 minutes, or until a skewer inserted into the centres of cakes comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.

        Cook’s tip: If the raw cakes don’t look marbled enough, you can use a knife to swirl and create more marbling.

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