Tuesday, October 4, 2016


source from  :    wendyinkk...

Ingredients :

100  gm  hot milk
180  gm  Nutella
  80  gm  cake flour  -  sifted
    5  egg  yolks grade B
 1/2  tsp  vanilla extract

    5  egg  whites
  80  gm  castor sugar
Pinch of cream of tartar  (optional)

Method :

1.  Melt Nutella with hot milk, stir until smooth.  Let it cool down.

2.  Preheat oven to 160'C (fan)/180'C.  Prepare a 22 or 25 cm chiffon pan.  (Do not grease).

3.  When the Nutella mixture has cooled down, mix with egg yolks, flour and vanilla extract until it becomes a smooth batter.

4.  In a clean bowl, beat egg whites with a pinch of cream of tartar (if using) until soft peaks and gradually add in sugar and beat until stiff.

5.  Put 1/4 of the egg whites into the Nutella batter, 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 and fold until no streaks of egg whites are seen.

7.  Bake for 50 minutes or until done.

8.  Remove from oven and immediately turn it upside down and let it cool completely.

9.  When cake has TOTALLY cooled down, remove from mould and slice to serve.  Keep the cake covered to prevent from drying out.

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