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Monday, March 10, 2014

Nutella Chiffon Cake - Nutella Week #1

Sometimes..... I buy too much Nutella when it's on offer... that's when the expiry date is near. But I'm usually not bothered about it. It's cheap!

I just saw the price for a 750gm bottle yesterday and it was selling at the regular price of RM32.++.
So expensive.

This cake was one of my clean up pantry cakes, and I need to use up that jar really quickly.
But I think it'll be a good suggestion if the Nutella gets to hard to be spread on bread, use it to bake a chiffon instead, because the hard clumped up Nutella will be melted into the batter.

No oil, no sugar in the yolk batter, as these are already present in the Nutella.

The cake is a bit on the moist side, so you might want to reduce the milk. See my hand on the cake??

Nutella Chiffon Cake
by WendyinKK

100gm hot milk
180gm Nutella
80gm cake flour, sifted
5 egg yolks (grade B)
1/2 tsp vanilla extract

5 egg whites (grade B)
80gm sugar

1. Melt Nutella with hot milk, stir until smooth. Let it cool down.
2. Preheat oven to 160(fan)/180C. Prepare a 22 or 25cm chiffon pan. Do not grease.
3. When the Nutella mixture has cooled down, mix with egg yolks, flour and vanilla extract until it becomes a smooth batter.
4. In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff.
5. Put 1/4 of the egg whites into the Nutella batter, with quick and gentle stroke, fold the batter. Repeat with another 1/4 of the egg whites.
6. 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.
7. Bake the cake for 50 minutes or until done.
8. Remove from oven immediately, and cool it upside down*.
9. When cake has TOTALLY cooled down, remove from mould and slice to serve. Keep cake air covered to prevent drying out.

*If the inner tube is shorter than the supporting legs of the pan, you need to support the inner tube with a bottle or a small over turned cup


  1. Nice !!!


  2. Ah, I have a bottle of Nutella sitting idle in the pantry. Must put to good use. Wendy, one question if you don't mind. Your flour is 80g only? It seems like very little.

  3. marvellous recipe! you just reminded me of my idling nutella

  4. Look delicious! Bookmark.

  5. I would love to make this! Thanks for sharing the recipe. Yummy.

  6. Se ve hermosa nunca la habìa visto con nutela es prefecta,abrazos.

  7. Phong Hong,
    Not too little, have to consider the nuts in the Nutella.

  8. Do i need to put oil?

  9. Hi Wendy, gonna try this soon. Thanks for recipe. 1 question I was curious though, u said to someone "hv to consider the nuts in the nutella"...yr nutella inside got nuts ? or I'm just reading it wrong lol. by the way, can i ask if the nutella taste is prominent in this cake or very mild only? If want more prominent can add more nutella? Thanks in advance :D

  10. eely,
    Nutella is made with hazelnuts.
    It's listed in the ingredients for Nutella .. see NUT ella

  11. Hi wendy, Should we use only lower heat or upper + lower heat?
    My chiffon always wet in the middle.. ><

  12. iewezt,
    always bake with upper + lower heat, unless specified.

  13. Hi Wendy, can we use grade A eggs?

  14. Chuyu,
    Use 5 egg yolks but only 4.5 egg whites from Grade A

  15. Did you use large eggs or medium ones? Just made the recipe with large eggs as described above.. and my cakes come out too moist :( and has shrunk... Help!?!

  16. mm this sounds so yummy. Thanks for posting this recipe..


  17. Usually chiffon cake use oil to make it moist, i don't see u use it. Is the cake still moist without oil?

  18. Anna Melina,
    No oil as explained after the 2nd picture.

  19. Anna Melina,
    No oil as explained after the 2nd picture.


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