Cake - Nutella Chiffon Cake

 

(makes one 22cm Cake - chiffon cake)

 

 

Ingredients

85g fresh milk (original 100g)

180g Nutella

80g cake flour, sifted

5 egg yolks (I use 60g egg with shell)

1/2 tsp vanilla extract

5 egg whites

80g caster sugar

Steps

Preheat oven to 180 degrees Celsius (conventional mode) or 160 degrees Celsius (fan mode). Prepare a 22cm chiffon pan. Do not grease.

Heat fresh milk over low heat. Add Nutella and stir till all the Nutella has melted. Once the mixture starts to boil, off the heat. Continue to stir till the mixture is very smooth. Make sure there are no lumps of Nutella in the mixture. Set aside to cool down.

Once the Nutella mixture has cooled down, add egg yolks, flour and vanilla extract and mix till it becomes a smooth batter.

Using an electric mixer or hand whisk, beat egg whites until soft peaks add sugar gradually, and beat till stiff peaks.

Put 1/4 of the egg white meringue into the Nutelle/yolk batter, and FOLD gently. Repeat with another 1/4.

Pour the Nutella/yolk batter into the remaining 1/2 egg white meringue. FOLD gently until no streaks of egg whites can be seen.

Pour the batter into a chiffon pan and bake at 180-degree Celsius (conventional mode) for 50 mins.

In 50 mins, remove the chiffon from the oven immediately and turn the pan upside-down to let it cool down.

Remove the cake from the chiffon pan after the cake has cooled down totally. Store the cake in an airtight container.