Baked on 11 Aug 2014
Finally used my Chiffon pan to bake this Full Nutella Chiffon Cake and texture equally good.
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| Baked on 7 April 2014 |
It was amazing when I saw the cake coming out of the oven. After so many failed attempts baking a perfect chiffon cake, I finally made it!
I love the color of the cake using Nutella but I only have 100g of Nutella left, so I added 80g of chunky peanut butter, finger crossed to treat it as same content. Apparently, it came out fantastic and I could feel the chunky peanut in the cake. It is indeed a unique combination.
This recipe requires the technique to beat the egg white until the correct stiffness and also folding it correctly. I was extra careful with the folding steps and my hard work paid off. The cake risen beautifully and the texture was excellent.
Ingredients
100gm hot milk
100gm Nutella
80gm peanut butter
80gm top flour,sifted
5 egg yolks
1/2 tsp vanilla extract
5 egg whites
70gm sugar
100gm Nutella
80gm peanut butter
80gm top flour,sifted
5 egg yolks
1/2 tsp vanilla extract
5 egg whites
70gm sugar
Directions
1. Melt Nutella with hot milk, stir until smooth. Let it cool down.
2. Preheat oven to 180C. Prepare baking pan and line base with baking paper. Do not grease.
3. When the Nutella mixture has cooled down, mix the egg yolks, flour, and vanilla extract until it becomes a smooth batter.
4. In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff.
5. Put 1/4 of the egg whites into the Nutella butter, with quick and gentle stroke, fold the batter. Repeat with another 1/4 of the egg whites.
6. Pour the Nutella batter into the egg whites, scrape the Nutella batter bowl clean and fold the final batter until no streaks of egg whites are seen.
7. Bake the cake for 40-50mins or until done.
8. Remove from oven immediately, and once the cake leave the side, use a butter knife to go round the cake. Place a tray on top of pan and over turn the cake to remove the pan, then place wire rack on top of the cake and over turn on wire rack (the base with baking paper will now be on the bottom).
9. When the cake has totally cooled down, use a cake board and over turn. Remove baking paper and ready to serve.
2. Preheat oven to 180C. Prepare baking pan and line base with baking paper. Do not grease.
3. When the Nutella mixture has cooled down, mix the egg yolks, flour, and vanilla extract until it becomes a smooth batter.
4. In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff.
5. Put 1/4 of the egg whites into the Nutella butter, with quick and gentle stroke, fold the batter. Repeat with another 1/4 of the egg whites.
6. Pour the Nutella batter into the egg whites, scrape the Nutella batter bowl clean and fold the final batter until no streaks of egg whites are seen.
7. Bake the cake for 40-50mins or until done.
8. Remove from oven immediately, and once the cake leave the side, use a butter knife to go round the cake. Place a tray on top of pan and over turn the cake to remove the pan, then place wire rack on top of the cake and over turn on wire rack (the base with baking paper will now be on the bottom).
9. When the cake has totally cooled down, use a cake board and over turn. Remove baking paper and ready to serve.
2 comments:
Thanks for sharing! What size cake pan did you use?
7" round pan
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