Thursday, September 12, 2013

Nutella Chiffon Cake


3 egg yolk
15g sugar
30g veg. oil
3tbsp nutella
50g milk (warm)
65g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
50g sugar

1. Preheat oven to 175C.
2. Mix milk, oil and nutella together, set aside.
3. Use a hand whisk, whisk egg yolk and sugar together.
4. Add in nutella mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove cake from pan, slice and serve.


victoria bakes said...

i will go gaga over this cake

Selina said...

Hi Happy Flour
May I know what type of milk u used & is it necessary to warm it?

Happy Flour said...

Hi Selina,

You can use any type of milk e.g evaporated milk, full cream milk, low fat milk, etc.. Warmed milk so that the nutella can dissolved in it when mixing nutella into milk.

Selina said...

tks for sharing & will try out this weekend. Hope it'll turn out perfect like yours :)

Ai Hwa said...

Hi Happy Flour,

Your chiffon cake looked really fluffy and cottony soft!

May I know how do you maintain the "brownness"at the sides and bottom of the chiffon cake?