Tuesday, October 4, 2016
NUTELLA CHIFFON CAKE...
NUTELLA CHIFFON CAKE
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.
Labels:
Chiffon cake
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