Nutella Chiffon Cake

I had two bottles of Nutella with leftovers sticking to the sides and I did not know what to do with it. There must be about 100g plus of Nutella from the two bottles combined. It would be such a waste to throw it away. So I left the Nutella on its own and simply ignored it. And then Wendy came up with her Nutella Week series. Ahah, salvation!

But my Nutella was not enough to make all those wonderful things that Wendy did. One Friday evening at Tesco, I spotted a special offer on Nutella. So I grabbed a bottle. And what came out of it is this Nutella Chiffon Cake. 

It has been a while since I baked a chiffon cake and I was a little concerned if I had "lost" the technique and ruin the cake. As I remember, the highlight of baking a chiffon cake is the joy of seeing the cake rise in the oven. And that's exactly what I did, jumping up every 10 minutes or so to peek into the oven (almost burnt the tip of my nose) to check on my cake. That made very good exercise, don't you think?

The cake did rise and I breathed a sigh of relief. And being a natural born pessimist, I was worried if the cake would be done at 45 minutes (like my Pandan Chiffon Cake) or would it be under or overbaked. Thankfully, all my unnecessary paranoia was unfounded. 

The cake was nicely done and oh, the smell that wafted from the kitchen was so therapeutic. Think Nutella for your next aromatherapy session hah...hah....

Nutella Chiffon Cake

Recipe source : Adapted from Table for Two.....of More

Ingredients :

-120ml milk

- 200g Nutella

- 100g super fine flour (Or use self-raising flour)

- 1 tsp baking powder (Optional if using self-raising flour)

- 5 egg yolks

- 1/2 tsp vanilla extract

- 5 egg whites

- 60g sugar

- 1/4 tsp cream of tartar (optional)

Method :

1. Heat milk and pour in into bowl together with Nutella. Stir to melt the Nutella. Set aside to cool.

2. Meanwhile, prepare a 22cm chiffon pan (do not grease) and preheat oven to 160C.

3. Mix superfine flour and baking powder and mix to combine and then sift.

3. When the Nutella mixture is cool, add egg yolks and vanilla extract and whisk to combine.

4. Sift in flour into the mixture and mix to combine until it forms a smooth batter.

5. Add cream of tartar to the egg whites and beat until frothy and gradually add sugar. Beat until stiff peak.

6. Take 1/3 of the egg white mixture and mix into the Nutella batter to lighten it.

7. Pour the remaining egg white mixture into the Nutella batter and gently fold the two batters until well combined (until you don't see anymore streaks).

8. Pour the batter into the chiffon pan and bake for 45 minutes or until done.