I made this cake three times in the last week!
Well, I didn’t eat them all. The cake was so good I had to bake some to give away.
I have to say that both Jadelyn and I enjoyed it a lot. It was so soft and there was richness without it being overly rich.
On top of that, this cake is super soft (no, I am not going to press and press the cake to display its “softness”) and very moist. It is everything one can ask for from a chiffon cake!
Then again, I am a sucker for chiffon cakes and I have yet to find one that I don’t like. Having said that though, there are some chiffon cakes that I like more than others and I have to say this one ranks pretty high on my “super love” list!
Here are the instructions on how to make this cake.
In a heavy bottom saucepan, stir the Nutella and milk over low heat until the Nutella has completely dissolved.
Bring this to a boil, then remove from the heat. Set this aside to cool.
In a mixing bowl, mix the egg yolks with the Nutella/milk mixture until combined.
Add vanilla extract and then the flour, mixing until combined. Set this aside.
In a clean mixing bowl, whisk the egg whites until soft peaks form.
Gradually add the sugar until stiff peaks form.
Transfer 1/3 of the meringue into the egg yolk mixture. Using your spatula, mix this in. There is no need to be gentle at this stage.
Gently fold the remaining meringue in two batches into the egg yolk mixture until no white streaks remain.
Pour this into an UNGREASED tube pan.
Lift the pan about 10 cm off the table top and drop it onto the table to remove larger air bubbles. Repeat a few times. If you wish, you can also run a skewer around the batter.
Bake at 180°C for the required time (baking times vary). Once baked, invert the pan and allow the cake to cool completely before removing from the mold.
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 3 egg yolks
- 60g milk
- 108g Nutella
- 48g cake flour, sifted
- 1/4 teaspoon vanilla extract
- 3 egg whites
- 48g caster sugar
- Baking time: 30 minutes
- 4 egg yolks
- 80g milk
- 145g Nutella
- 64g cake flour, sifted
- 1/4 teaspoon vanilla extract
- 4 egg whites
- 65g caster sugar
- Baking time: 40 minutes
- 5 egg yolks
- 85g milk
- 180g Nutella
- 80g cake flour, sifted
- 1/2 teaspoon vanilla extract
- 5 egg whites
- 80g caster sugar
- Baking time: 50 minutes
- 6 egg yolks
- 120g milk
- 215g Nutella
- 96g cake flour, sifted
- 1/2 teaspoon vanilla extract
- 6 egg whites
- 96g caster sugar
- Baking time: 60 minutes
- In a heavy bottom saucepan, stir the Nutella and milk over low heat until the Nutella has completely dissolved.
- Bring this to a boil, then remove from the heat. Set this aside to cool.
- In a mixing bowl, mix the egg yolks with the Nutella/milk mixture until combined.
- Add vanilla extract and then the flour, mixing until combined. Set this aside.
- In a clean mixing bowl, whisk the egg whites until soft peaks form.
- Gradually add the sugar until stiff peaks form.
- Transfer 1/3 of the meringue into the egg yolk mixture. Using your spatula, mix this in. There is no need to be gentle at this stage.
- Gently fold the remaining meringue in two batches into the egg yolk mixture until no white streaks remain.
- Pour this into an UNGREASED tube pan.
- Lift the pan about 10 cm off the table top and drop it onto the table to remove larger air bubbles. Repeat a few times. If you wish, you can also run a skewer around the batter.
- Bake at 180°C for the required time (baking times vary). Once baked, invert the pan and allow the cake to cool completely before removing from the mold.
- Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Thanks for the details on different pan size.
hi, how do you measure the pan size? do you measure the diameter at the top or the base of the pan?
Hi Jo measure across the top, inside the rims.
Thanks Diana! I tried your banana chiffon cake recipe again and it still works as good as previously 🙂 my pan is 21cm, but I used your recipe for 25cm. Still works, since I like a taller cake anyway.
Do you have recipes for coffee chiffon cake, or maybe pumpkin chiffon cake?
Hi Jo, I have but must wait ok. Have to bake and take photos before I can post 🙂
Hi Goddess! Im sure ull agree tat 1 of the most upsetting thing tat can happen to ur chiffon is not being able to get it out frm the tin as beautifully as u wish. I hv prob getting it out frm the base of the funnel. The cake is cooked btw..any advice/tips? Tks vry much!
Hi Lisa try running a spatula between the cake and the pan then remove it. Hope this helps!
Hi Goddess, tks 4 the reply. Even w the help of spatula, more often than not the cake still tears during the separation process…the end result is an ugly surface..
You are so amazing! Love yr recipes!
Hi Irena, thank you so much 🙂
Hi Diane, may I know why u do not add oil for this cake? Also why didn’t you add cream of tartar for this recepie?
There is oil in Nutella, and CTT is actually optional. It helps to stabilise the whites. If you know how to whisk your whites well you can omit it. I usually add CTT, but not always. You can add CTT to this as well if you wish.
Hi Diana
I baked this chiffon cake this morning. It was my first attempt in baking a chiffon and I could say it was a success. Just a question, is it normal for the cake to shrink after cooling? There was a drop in height. I wish I can show you the photos I took.
Thank you.
Hi Kate there may be a bit of shrinkage but shouldn’t be overly dramatic. You can check out my chiffon Faqs here: http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Diana,
I have read the FAQ, my cake only shrunk a few cm, so I think my attempt was considered successful. I find the Nutella tasted too mild, if I add more and I prefer moister cake, do I need to reduce the amount of milk added?
Baked a little 18cm one here in Perth!! Yum!! Love my Nuttela!!
Hi Diana
I read the FAQ but dint find the information about it.
It is allright to open the oven halfway to cover the top from burning? I was told it’s the big no no when baking chiffon cake as the change of temperature will cause dropping to the cake.
HI Judith, by the time the top browns it will be about 3/4 way into cooking so it won’t harm your cake if your actions are quick.
Hi Diana
May I know what milk u use
Regard
Xiu qi
Hi I use Meiji full cream milk.
Can i substitute cream of tart please suggest me what think I use inspit of cream of tart
lemon juice will work too.
Hi , just want to confirm , for this recipe no need put oil ?
Thanks
Lilian
That is correct. There is oil in the Nutella already.
Hi, if I want to add more nutella, do I need to reduce the milk or any other ingredients?
Thanks in advance
Hi Audrey you should be able to add a bit more without needing to change the recipe.
HI , I’m living in England and i tried the cake with Plain flour with a little bit of corn flour as we dont have such a thing as cake flour. I’m thinking it might have been better with Self Raising flour rather than the all purpose flour is that right?
Came out a little flat. Still looks good though. Wont waste it.
Kind regards
Colin
yes the self-raising flour will work better but the texture will still be less soft than if you use cake flour, unfortunately!
Hi,
Notice that there was no baking powder/ soda in this nutella chiffon as in some other chiffon recipes. Is it not needed? And will it affect the rising of the cake?
Another question, tried looking at the FAQs section but can’t find an exact answer. I notice my chiffon is fluffy at the top but considerably dense at the bottom (previously the top) – but it did not collapse in the over or deflect too much when I took it out. I’m guessing is it because the temperature outside the oven was much colder causing it to shrink too quickly as mentioned in your FAQ no.9?
Love all your chiffon recipes they are simple but taste really great!
Regards
JL
Baking powder is optional. It makes the cake rise more. 🙂
Hi Diana, I tried baking earlier tonight and my cake was not as fluffy as compared to the rest of my chiffons. There were big bubbles in my slice. What could be the problem?
As it’s winter over at my side, I realised the nutella-yolk-flour batter seemed to be more “dense” after my meringue was done. Could the weather play a part in resulting my “failure” tonight?
It could have been. Or it could have been your meringue, or you need to bang the pan more. Could be many things actually.
Hi Diana, i really like your chiffon recipe.
I just try your nutella chiffon and the taste is really good, but after two days in chiller, the cake isn’t really soft. It’s just me or is it ok?
Because i already try cream cheese, earl grey, oreo and the cake still soft even after 3 days in chiller.
Thank you.
Hi Sadya anything with chocolate usually will harden up faster..
Hi. Love this recipe of yours. If I want to bake a bigger cake (using 8 eggs) can I just double up your recipe for the 21cm tube pan? Thanks.
Hi I have provided the recipe for the 21cm pan already.