Nutella Chiffon Cake

Source : Table of Two … or more via IGer @mybakinghub

Ingredients :
85 gr Milk (original 100gr) **
180 gr Nutella
80 gr Cake flour
5 Egg yolks
½ tsp Vanilla extract

5 Egg whites
80 gr Sugar
¼ tsp cream of tartar (optional)

Decoration : Nutella + Giotto (optional)

Method :
- Melt Nutella in hot milk, stir until smooth, let it cool.
- Preheat oven to 160C
- Combine the cooling Nutella mixture with egg yolks and vanilla in a mixing bowl. Fold in flour until forms batter, set aside.
- Beat egg whites, cream of tartar until foamy, gradually add in sugar, beat at high speed until stiff or medium peaks form.
- Fold gently 1/3 whites with Nutella batter mixture, then fold it back to balance egg whites.
- Pour the batter mixture into ungreased 22 or 23cm tube pan.
- Bake for 50 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely cooled.

 PS : ** As Wendy mentioned her chiffon turned out on moist side, and I forgot to reduce it as I already mixed 100gr of milk with Nutella, therefore I took out 20gr from Nutella Milk mixture aside. Don’t waste it, then I mixed it with 1tsp Chocolate powder + 3Tbsp of chiffon mixture to make marble effect.


  1. Hi DG! That was a great idea to use the excess mixture for marbling. I like the topping for your cake too.

    1. Phong Hong, heheheh .... I almost mixed it with the egg whites batter, lucky, I read pass thru what Wendy said, or else my cake will be very moist. Thanks for the nice words, I quite satisfy with the marbling effect :)

  2. Doris , so niceeee 😊 n yummy chiffon 👍

    1. Thank you for your nice words, Feni. This chiffon is very yummy.