Chiffon cake with Nutella glaze
The chiffon cake is a dessert I adore for its incredibly soft and moist texture, so much so that it doesn’t require soaking, like sponge cake does.
This cake is irresistible and I often make it for my children’s birthdays and parties, it is always the most popular and disappears quickly. Moreover, it is easy to make and can be prepared in advance.
The chiffon cake stays soft for several days (even in the fridge if filled with creams and/or whipped cream) and can EVEN be frozen in slices.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
Ingredients for the Chiffon cake
- 2 1/4 cups Flour (sifted)
- 1 1/2 cups Sugar
- 6 Egg yolks (at room temperature)
- 12 oz Egg whites (approximately 9-10 eggs, at room temperature)
- 2/3 cup Water (at room temperature)
- 1/2 cup Olive oil
- 3 1/2 oz Dark chocolate
- 2 tbsps Unsweetened cocoa powder
- 1/2 tsp Salt
- 1 tsp Cream of tartar
- 1 packet Baking powder
- 2 packets Vanillin
- 1/4 cup Rum
- 10 1/2 oz Nutella
- 1/4 cup Milk
- 1 3/4 oz Butter
Tools
- High-sided saucepan
- Spatula
- Whisk attachment
- Stand mixer
- 25 cm (10-inch) chiffon cake pan
– For the Creamy Nutella Glaze
Take a high-sided saucepan and add the cubed butter and milk.
Place the saucepan over very low heat and let everything warm up.
When it starts to boil, gradually pour the liquid over the Nutella, stirring with a whisk until you get a smooth and shiny glaze.
In a high-sided saucepan, melt the dark chocolate in a bain-marie and add some of the water and oil (taken from the previously measured amounts).
Sift together: flour, cocoa, sugar, and baking powder. Add the salt, then pour the liquids (remaining water and oil, 6 egg yolks, vanillin, and rum) into the center of the dry ingredients without mixing them, leave them as they are while you whip the egg whites.
Whip the 340 g of egg whites until soft peaks form. When they start to foam, add the cream of tartar. Do not overbeat them; they should be glossy, firm, and creamy (about 9 minutes).
Mix well (but not for too long) with the whisk attachment the mixture of dry and liquid ingredients, just until you get a smooth batter without lumps.
Gently fold the whipped egg whites into the batter (in two or three batches).
Pour the batter into a roughly 25 cm (10-inch) non-stick and UNGREASED pan (important! as the batter needs to “climb” the walls of the pan as it rises).
Bake in a preheated oven first at 160°C (320°F) for 50 min., then at 175°C (350°F) for about 10 minutes (depending on your oven).
Once baked, let the chiffon cake cool upside down over a bottle neck (specific pans have dedicated feet for cooling) before turning it out onto a serving plate.
Take the glaze and pour it over the cake, smoothing it out with a spatula.
Once the chiffon cake is filled with the Nutella glaze, you can store it in the fridge and remove it at least an hour before serving.
Shopping Tips!!!
To bake the chiffon cake, I used this tall chiffon cake pan. It’s 10 cm (4 inches) high and releases cakes beautifully, with a removable inner base and convenient cooling feet.
