Baking Taitai

Nutella Ogura Cake 巧克力榛子酱相思蛋糕（中英加图对照食谱）

Overall rating 0 0 ratings

5 large cold egg yolk
1 whole egg (I used eggs weighing 70g each)
5 large cold egg white (I used eggs weighing 70g each)
1. Lay baking paper all around the interior of an 8" square baking mould then cover around the exterior with
4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.
2. Sift the cocoa powder and cake flour together. Mix well and set aside.
3. Bring milk to a slight boil and off heat immediately. Stir in the nutella until well mixed. Set aside to cool.
4. Beat the egg yolks
5. Beat the egg whites till foamy stage, add the sugar in three additions and beat till stiff peak.
6. Add the meringue into the egg yolk batter 1
7. Fill hot water up to 70% of the outer baking pan or up to 1
8. Put into preheated oven mid bottom rack , using water bath, bake at 160 degree Celsius for 40 minutes before lowering temperature to 140 degrees Celsius and continue baking for about 30 minutes, insert a skewer which comes out clean, the cake is done.
9. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste.
2015 bakingtaitai.blogspot.sg