Chocolate Nutella Chiffon Cake

Chiffon cake is a very light cake which don't require butter, only vegetable oil is used instead. As I still have a large bottle of Nutella chocolate spread, I was thinking I should bake something with Nutella instead. As I was browsing, I  came across Annchoo Journal Chocolate Nutella Chiffon Cake. The ingredients are pretty easy to source and the steps are very clearly stated.  Chiffon cake, like any other foam cakes, achieves a fluffy texture by beating egg whites until stiff and folding them into the cake batter. And I have learn from my client that Chiffon cakes tend to be lower in saturated fat than butter cakes.

Chocolate Nutella Chiffon Cake

Recipe Source:  Anncoo Journal

Ingredients

(A)

65g Hot Water

30g Valrohna Cocoa Powder

1 tbsp Nutella

1 tsp Vanilla Extract

(B)

4 Egg Yolks ( 70g each)

30g Caster Sugar

1/2 tsp Salt

  

(C)

50g Canola Oil

50g Fresh Milk

(D)

90g Plain Flour (Sifted)

10g Corn Flour

(E)

4 Egg Whites

60g Caster Sugar

1/2 tsp Cream of tartar

Methods

-  Mix ingredients (A), cocoa powder with hot water, add in 1 tbsp Nutella and mix till smooth, set aside.

-  mix (B) ingredients together in a large bowl, egg yolks, salt and sugar, the add in (C) canola oil and milk. The add in (A), cocoa mixture and mix well with a hand whisk.

-  Sift in (D) flour and corn flour and mix well.

- Beat egg whites with medium speed until you can see big bubbles, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak. Change the mixer speed to lowest and continue to bear for 10 seconds. (this is to mimimize the air bubbles in the cake)

-  Gently fold 1/3 of the beaten egg white into the egg yolk batter, use cut and fold mehtod until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.

-  Pour batter evenly into the ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.

-  Bake in pre-heated oven on the lower rack, 160 degrees for 35-40 minutes.

-  Remove from oven, invert cake onto table until completely cooled.

Enjoy