nutella chiffon cake

November 2, 2015 - Cakes, Desserts - Tagged: , , , - 36 comments

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.

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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!

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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.

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IMG_9295Bring this to a boil, then remove from the heat. Set this aside to cool.

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 In a mixing bowl, mix the egg yolks with the Nutella/milk mixture until combined.IMG_9301IMG_9305

Add vanilla extract and then the flour, mixing until combined. Set this aside.

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In a clean mixing bowl, whisk the egg whites until soft peaks form.

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Gradually add the sugar until stiff peaks form.

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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.

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Gently fold the remaining meringue in two batches into the egg yolk mixture until no white streaks remain.

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Pour this into an UNGREASED tube pan.

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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.

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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.

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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Nutella Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 60g milk
  3. 108g Nutella
  4. 48g cake flour, sifted
  5. 1/4 teaspoon vanilla extract
  6. 3 egg whites
  7. 48g caster sugar
  8. Baking time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 80g milk
  3. 145g Nutella
  4. 64g cake flour, sifted
  5. 1/4 teaspoon vanilla extract
  6. 4 egg whites
  7. 65g caster sugar
  8. Baking time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 85g milk
  3. 180g Nutella
  4. 80g cake flour, sifted
  5. 1/2 teaspoon vanilla extract
  6. 5 egg whites
  7. 80g caster sugar
  8. Baking time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 120g milk
  3. 215g Nutella
  4. 96g cake flour, sifted
  5. 1/2 teaspoon vanilla extract
  6. 6 egg whites
  7. 96g caster sugar
  8. Baking time: 60 minutes
Instructions
  1. In a heavy bottom saucepan, stir the Nutella and milk over low heat until the Nutella has completely dissolved.
  2. Bring this to a boil, then remove from the heat. Set this aside to cool.
  3. In a mixing bowl, mix the egg yolks with the Nutella/milk mixture until combined.
  4. Add vanilla extract and then the flour, mixing until combined. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until soft peaks form.
  6. Gradually add the sugar until stiff peaks form.
  7. 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.
  8. Gently fold the remaining meringue in two batches into the egg yolk mixture until no white streaks remain.
  9. Pour this into an UNGREASED tube pan.
  10. 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.
  11. 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.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Adapted from Table for 2... or More
Adapted from Table for 2... or More
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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