Sunday 18 July 2021

Nutella Chiffon Cake


Nutella Chiffon Cake is one of my go-to cakes if I want a chiffon cake that will be well received, especially among children. I just realised recently that I have not documented the recipe that I always use. So here it is...

This is a very simple cake to make. Try won't regret it!

Nutella Chiffon Cake
makes a 23cm tube pan
adapted from here

100g hot milk
180g nutella
5 egg yolks 
1/2 tsp vanilla extract
80g cake flour

5 egg whites
80g sugar
1/4 tsp cream of tartar

1. Sieve flour and baking powder. Set aside.

2. Melt nutella with hot milk, stirring till smooth. Set aside to cool. 

3. In a large mixing bowl, whisk egg yolks until light and fluffy.

4. Add in the cooled nutella-milk mixture and stir till well combined.

5. Add in the sifted flour mixture and whisk till smooth.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar. Continue to beat till firm peaks form.

7.  Add 1/3 of the meringue into the yolk batter and mix with a whisk.

8. Add another 1/3 of the meringue into the batter and mix with a whisk.

9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

10. Pour the batter into an ungreased 9" (23cm) chiffon pan and bake in preheated oven at 160C for 55 minutes.

11. When cake is done, remove cake from oven and let cool inverted completely before unmolding.

When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. Unmold the cake and slice to serve. Keep cake covered to prevent from drying out.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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