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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
  1. Mix (A) thoroughly and set aside
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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