Baking #107: Nutella Chiffon Cake (25cm)

Baked Nutella Chiffon Cake yesterday morning before meeting up with Clara and San Diann for lunch at Verve Caffe. Much to my surprise, the outcome was pretty good despite that a small part of the cake was rather dense and slightly uncooked. Mom who is no fan of both chocolate and Nutella liked it and so did Clara’s dad.

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Nutella Chiffon Cake 25cm (adapted from The Domestic Goddess Wannabe)

Ingredients: 

  • 6 egg yolks
  • 120g milk *full cream milk*
  • 215g Nutella
  • 96g cake flour
  • 1/2 tsp vanilla extract
  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 96g fine granulated white sugar *70g*

Directions:

  1. In a saucepan, bring milk to a simmer and remove from heat. Stir in Nutella until completely dissolved and set aside to cool.
  2. In a clean mixing bowl, beat egg yolks with 20g of sugar until pale and creamy.
  3. Add in vanilla extract, mix well.
  4. Sift in cake flour and mix well until no flour lump could be seen.
  5. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  6. Gradually add in 50g of sugar in three batches until it reaches stiff peaks stage.
  7. Gently fold in one third of the meringue into the Nutella batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  8. Tap mixing bowl on your kitchen worktop to break the air bubbles trapped inside the batter.
  9. Pour batter into an ungreased 25cm from a height and bake in a preheated oven of 180 degree Celsius for 60 minutes or until an inserted cake tester comes out clean.
  10. Invert cake immediately when removed from the oven to cool down for approximately two hours before unmoulding.

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I used a 22cm chiffon pan instead of a 25cm as I do not want a short chiffon cake. Speaking from experience, chocolate batter is more liquidy compared to other batter. So, a liquidy batter might end up shorter compared to an airy chiffon batter. It was pretty obvious that my Nutella Chiffon Cake looked a bit dense at the bottom of the cake.

Texture wise, it was soft, spongy and fluffy. Sweetness level was okay for me but the sugar could have been reduced by another 10g maybe? Mom kept on saying that this Nutella Chiffon Cake was good. So, I am taking that as a hint that she wants me to bake this more often compared to other flavors of chiffon cakes? LOL!

Do try this recipe at home if you have extra Nutella sitting in your kitchen! I am sure you will love it as much as my Mom.

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