My sincere apologies! Many have asked for this recipe after I posted the cake on FB. Been so caught up with commitments that I have not been able to really update the blog. I must confess that I did not even post some of my bakes and dishes for the past couple of weeks (_ _) Anyway, allow me to jump the queue a bit and share the recipe for this Nutella Cotton Cake first and I will get back to some other backlog.
For those who remember, I have recently baked the Japanese Condensed Milk Cotton Cake. This Nutella Cotton Cake is actually an “offspring” from that (^-^) Simply substitute the condensed milk with Nutella and Ooh La! You get this equally yummy cake but the Nutella version. It’s definitely a hit with the kids and the kid-in-you!
*I used a 7-inch round. However you may want to consider using an 8-inch round if your 7-inch pan is not the tall type, as the batter might overflow. All my round baking tins are those taller type ^^
6 egg yolks and 2 whole eggs
100g cake flour (sifted)
70g corn oil
a pinch of salt (optional. can be omitted)
6 egg whites
70g caster sugar
few drops of fresh lemon juice
1. Preheat oven to 125 deg C. Fill a baking tray with water and place the tray at the lowest rack in the oven when you start your preheating. Line your baking tin. *I lined only the bottom of the tin and greased the sides lightly.
2. Heat the oil till warm. Remove from heat. Pour in the sifted flour and stir the mixture quickly till paste is smooth without any lumps. Put aside.
3. In a separate bowl, whisk the 6 egg yolks and the 2 whole eggs. Add in the Nutella and continue to whisk.
4. Pour in the flour mixture into the egg batter. Add in some salt and whisk to mix well. Put aside.
5. Using a stand mixer, beat the egg whites till foamy. Add in the lemon juice while the mixer is still on. Add in the caster sugar slowly in batches. Beat till soft peak.
6. Take about 1/3 of the meringue and fold into the egg batter. Pour it back into the meringue bowl and continue to fold gently but swiftly. Be careful not to deflate the batter by overfolding.
7. Fold well and pour the batter into the baking tin. Bang the tin on the countertop a few times to release the air bubbles trapped in the batter.
8. Lower the oven temperature to 120 deg C. Using water bath STEAM method (i.e. the baking tray of water is at a lower rack but the baking tin with the batter is NOT to be put in the baking tray but a rack higher. It is more of water steaming rather than water bath), bake for 20 minutes. I used top and bottom heat. After that further lower the temperature to 110 deg C (top and bottom heat) and bake for 90 minutes, or till cooked. (Baking time and temperature very much depend on individual oven.)
9. Remove from oven and invert to cool for 5 minutes. Unmould and remove the baking paper. Turn over and let cool completely on cooling rack.
10. When cake is cooled, slice and serve. Cake will look nicer and taste better after chilled.
The texture of the cake is simply sublime. So cottony-like, it is like eating marshmallow!