Let’s play a little guessing game entitled Name That Food. Ready, set, guess! You can put it on a sandwich, eat it by the spoonful, add it to a variety of baked goods and desserts, and use it in a wide range of pranks. What is it? No, it’s not mayonnaise though delicious by the spoonful [implied sarcasm]. Yes, it could be peanut butter, but it’s not. I’m speaking ever so candidly about the delightful, delicious, de-lovely, NUTELLA!

While Nutella has been available in the US for some time, it wasn’t until I was “studying” abroad in the fine country of Australia that I began a slight obsession with this smooth, rich chocolate-hazelnut spread. I actually did eat it by the spoonful, and unfortunately, it’s not a miracle food that when eaten in large quantities, causes one to shed the pounds. Quite the contrary I found. However, it is dan dan good, and in moderation, like so many of life’s grand delights, it is a perfectly sweet treat. And any food that you can eat straight out of the container with a spoon, well, I’m for it!

You can jazz up your breakfast or snack time by spreading some velvety Nutella on breads, bagels, English muffins, waffles, toast, croissants or crêpes (which I like to pronounce creepies). The following recipe is a fun snack or dessert concoction that not only highlights the sweet goodness of Nutella, but also the bright burst of summertime favorites, strawberries. All of this deliciousness is sandwiched between the food of angels, or specifically slices of angel food cake. In the words of the beloved, Southern fried Paula Deen, “Your family’s gonna love it.”


SIDENOTE: Nutella was created in the 1940s by Mr. Pietro Ferrero, a pastry maker. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. So, being the brilliant entrepreneur that he was, Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply. That, friends, is how Nutella came to be. Cue the-more-you-know star.

Strawberry Nutella Sandwiches

¼ cup Nutella

8 (½-inch) thick slices angel food cake [from 1 (10.5-ounce) loaf]

8 fresh strawberries, hulled and thinly sliced

2 teaspoons unsalted butter

Powdered sugar, to garnish

  1. Spread Nutella over one side of all the angel food cake slices. Arrange the sliced strawberries over 4 cake slices. Cover with the remaining slices, chocolate side down.
  2. Melt butter in a large sauté pan over medium heat. Cook each cake sandwich until the cake is crisp and golden, about two minutes. Cut each sandwich in half, sprinkle with powdered sugar and serve. Yield: 4 servings (serving size: 2 halves)


  1. John said

    Hi Marie,

    I find that Nutella is a fairly viscous and thick treat while Angel Food cake can be delightfully fluffy and tear easily. Do you have any tips for those foodies on the go who need to slather quickly and not worry about tearing the cake of angels?


    • Dearest Jun,

      This is true, but the sponge-like properties of angel food cake should be able to resist a nice slather with a spatula. However, one should make sure to plop enough in the center of the slice and then spread to the edges, kinda like you would do when icing a cake. Does this help?

      • John said

        Sure does…I think the spatula wold be a good slather instrument…I was actually toying with nuking my nutella for a few secs in the microwave to get it to be a bit goopier.


      • You could nuke it but not for too long, or the strawberry slices may go slip-n-sliding 🙂

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