Nutella Chiffon Cake

Thanks to Domestic Goddess Wannabe's recipe: http://thedomesticgoddesswannabe.com/2015/11/nutella-chiffon-cake/

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
9. 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!

melted nutella with milk

before entering oven

as i was busy feeding the kids, i missed watching the "fire", hence a little dark on top with cracks.

tada~ a little slanted, i think i did not place the tube pan properly. after baking i could see some batter under the pan. (leaked)

on the dense side

Shall try it again one day.