CHOCOLATE NUTELLA CHIFFON CAKE
adapted from : jeannietay.wordpress.com
Ingredients :
85 gm hot water
20 gm Valrhona cocoa powder
2 tbsp Nutella
1 tsp vanilla extract
5 egg yolks (65 gm, I use large eggs)
1/2 tsp salt
65 gm canola oil
65 gm fresh milk
130 gm self-raising flour
5 egg whites
110 gm caster sugar
1/2 tsp cream of tartar
Method :
1. Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2. In a separate bowl mix egg yolks, vanilla extract, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift flour into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites on medium speed until foamy before adding cream of tartar. Continue to beat while gradually adding in caster sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5. Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6. Pour batter evenly into a 20 or 21 cm ungreased tube pan and bake at 160'C for 80 minutes or until cooked. (depending on your oven temperature).
7. Once baked, remove from oven and immediately invert to cool completely before unmoulding.
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