Nutella Peanut Butter Chiffon Cake Recipe
Ingredients
- 100gm hot milk
- 100gm Nutella
- 80gm peanut butter
- 80gm top flour,sifted
- 5 egg yolks
- 1/2 tsp vanilla extract
- 5 egg whites
- 70gm sugar
Directions
- Melt Nutella with hot water, stir until smooth. Let it cool down.
- Preheat oven to 180C. Prepare baking pan and line base with baking paper. Do not grease.
- When the Nutella mixture has cooled down, mix the egg yolks, flour, and vanilla extract until it becomes a smooth batter.
- In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff.
- Put 1/4 of the egg whites into the Nutella butter, with quick and gentle stroke, fold the batter. Repeat with another 1/4 of the egg whites.
- Pour the Nutella batter into the egg whites, scrape the Nutella batter bowl clean and fold the final batter until no streaks of egg whites are seen.
- Bake the cake for 40-50mins or until done.
- Remove from oven immediately, and once the cake leave the side, use a butter knife to go round the cake. Place a tray on top of pan and over turn the cake to remove the pan, then place wire rack on top of the cake and over turn on wire rack (the base with baking paper will now be on the bottom).
- When the cake has totally cooled down, use a cake board and over turn. Remove baking paper and ready to serve.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 352g | |
| Calories 1348 | |
| Calories from Fat 629 | 47% |
| Total Fat 72.61g | 91% |
| Saturated Fat 37.91g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 462mg | 19% |
| Potassium 1028mg | 29% |
| Total Carbs 156.12g | 42% |
| Dietary Fiber 10.0g | 33% |
| Sugars 134.71g | 90% |
| Protein 26.18g | 42% |
