Cocoa Nutella Chiffon Cake ~ 可可榛子酱戚风蛋糕

I must admit that I love chiffon cakes and if you have been following my blog, you will notice that I have blogged many chiffon cake recipes. Chiffon cakes are light and refreshing and they do stay soft and moist even after a few days stored in the refrigertor. A plus point is that my family members do not get bored with chiffon cakes for they love them as much as I do!

Cocoa Nutella Chiffon Cake ~ 可可榛子酱戚风蛋糕 (adapted from 'here' with adjustments)

Ingredients (A)

98 gm hot water
45 gm cocoa powder
45 gm Nutella
1.1/2 tsp vanilla

(B)

6 large egg yolks
45 gm caster sugar
3/4 tsp salt
75 gm vegetable oil
75 gm milk
135 gm plain flour ) Whisk and mix
15 gm cornflour ) thoroughly

(C)

6 large egg whites
90 gm caster sugar
1.1/2 tsp white vinegar or lemon juice OR 3/4 tsp cream of tartar

Method

Mix (A) thoroughly and set aside
With a ball whisk, whisk egg yolks and sugar till creamy, add in salt, oil and milk. Add in (A) and whisk till well incorporated. Sift in flour and cornflour mixture, mix till well incorporated.
In a clean mixing bowl, beat egg whites till large bubbles form, add in the white vinegar, continue beating till small bubbles appear, gradually add in the sugar, increase the speed and continue beating till stiff peaks form but not dry.
Fold 1/3 of egg whites into the egg yolk mixture, taking care not to deflate the egg whites. Mix well. Then pour this into the remaining egg whites, fold lightly, mixing into the bottom making sure the egg whites are fully incorporated. Gently knock the bowl a little.
Pour this into an ungreased 23 cm chiffon pan, levelling the mixture. Bake in a preheated oven @ 170 deg.C for about 55 to 60 mins. Test with a skewer till it comes out clean. Immediately remove from the oven and invert the pan to let it cool completely before unmoulding by hand.

Marble Loaf ~ 大理石面包

This is my first attempt at making bread with half high protein bread flour and half plain flour. The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly. The crust stays thin and crisps up nicely and not hard to chew. You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...

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