nutella cotton cake

This is one of those cakes I have put off baking for a while.

Why?

Well, mostly because I felt it was quite a bit of work – all that folding here and transferring there, plus, I don’t have a deep baking pan – my pans are all 2″ in height and this is a tall cake, so it will need a baking pan that is at least 3″ tall.

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But I see other people baking this, and I have to admit, it is one nice looking cake.

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When I saw the Nutella version of this cake, I knew time was up and I simply HAD to bake this.

And so I did.

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I have no regrets.

This is such an interesting cake – it is soft, yet dense. Sort of like a cross between a chiffon cake and a pound cake.

It’s strange, but in a really, really good way.

If you have not made a cotton cake before, you should really try it, and here are the steps on how to make this cake.

Before you begin, fill a baking tray with water and place it at the bottom of your oven. Place a wire rack above this and pre-heat your oven (top and bottom elements) to 125°C.

Line and lightly grease a 7 or 8-inch tall baking tray with baking paper.  

In a heavy bottom saucepan, heat the oil until warm. Add the flour.

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Whisk this until well-combined, and no lumps remain.

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Set this aside.

In the bowl of a mixer, beat the egg yolks and 2 extra eggs until combined.

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Add Nutella and continue beating until well-mixed.

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Add the oil/flour mixture and salt, and continue beating to form a homogeneous mixture. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add a few drops of lemon juice or white vinegar then continue whisking until soft peaks form.

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Gradually add the caster sugar and continue whisking until stiff peaks form.

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Gently fold 1/3 of the meringue into the egg yolk batter.

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Pour this mixture (slowly) into the mixing bowl containing the remaining meringue.

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Fold (very gently) until combined.

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Pour the batter into the prepared baking pan. 

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Lift the baking pan about 10 cm off the table top and drop it to remove the larger air bubbles. Repeat a few times.

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Place the baking pan on the wire rack in the oven. Lower the temperature to 120°C and bake for 20 minutes before lowering the temperature to 110°C and bake a further 90 minutes.

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Once the cake is done, remove it from the oven and invert it for 5 minutes to cool. Remove the cake from the baking pan, peel off the baking paper and place it on a wire rack to cool completely. 

When the cake is cooled you can either serve it immediately or chill it before serving.

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I really like this cake and I shall be looking for other versions to try soon!

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Nutella Cotton Cake
Serves 8
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Ingredients
  1. 6 egg yolks and 2 whole eggs
  2. 100g Nutella
  3. 100g cake flour, sifted
  4. 70g corn oil - I used canola oil
  5. a pinch of salt (optional)
  6. 6 egg whites
  7. 70g caster sugar
  8. few drops of fresh lemon juice - I used white vinegar
Instructions
  1. Before you begin, fill a baking tray with water and place it at the bottom of your oven. Place a wire rack above this and pre-heat your oven (top and bottom elements) to 125°C.
  2. Line and lightly grease a 7 or 8-inch tall baking tray with baking paper.
  3. In a heavy bottom saucepan, heat the oil until warm. Add the flour.
  4. Whisk this until well-combined, and no lumps remain. Set this aside.
  5. In the bowl of a mixer, beat the egg yolks and 2 extra eggs until combined.
  6. Add Nutella and continue beating until well-mixed.
  7. Add the oil/flour mixture and salt, and continue beating to form a homogeneous mixture. Set this aside.
  8. In a clean mixing bowl, whisk the egg whites until foamy. Add a few drops of lemon juice or white vinegar then continue whisking until soft peaks form.
  9. Gradually add the caster sugar and continue whisking until stiff peaks form.
  10. Gently fold 1/3 of the meringue into the egg yolk batter.
  11. Pour this mixture (slowly) into the mixing bowl containing the remaining meringue. Fold (very gently) until combined.
  12. Pour the batter into the prepared baking pan.
  13. Lift the baking pan about 10 cm off the table top and drop it to remove the larger air bubbles. Repeat a few times.
  14. Place the baking pan on the wire rack in the oven. Lower the temperature to 120°C and bake for 20 minutes before lowering the temperature to 110°C and bake a further 90 minutes.
  15. Once the cake is done, remove it from the oven and invert it for 5 minutes to cool. Remove the cake from the baking pan, peel off the baking paper and place it on a wire rack to cool completely.
  16. When the cake is cooled you can either serve it immediately or chill it before serving.
Adapted from Baking Language
Adapted from Baking Language
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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