棒果酱巧克力戚风蛋糕 Nutella Chocolate Chiffon Cake

 很多时候，往姐妹家探访时，就会见识到一些烘焙新材料，

就如这榛果巧克力酱，虽然常在超市见到，

可是从来就不会买回来吃。

直道那天看到Grace分享这棒果酱巧克力戚风蛋糕，

才想到自己也买瓶来试试吧！ 
Often, new ideas with new ingredients pop up as I visit other foodie blogs. For example the Nutella spread; I may have seen it in many shops, yet I have never bought one  home to try. It wasn't until I spotted this Nutella Chocolate Chiffon Cake recipe at Grace's blog that I decided to buy a bottle and give it a go.

棒果酱买回来之后 ，却不是马上做戚风蛋糕，

反倒做起花生榛子酱面包。

今天想起姐妹们说，榛子酱干得快，

于是块用它来烘个戚风蛋糕，

当娜娜明早的早餐吧。 
After buying it, I got straight to work, yet what I baked was the Nutella bun instead. Today, I finally decided that I might as well get to work baking this Chiffon Cake before the Nutella spread dries out.

食谱取自 ：向日葵葵 Ann

材料：

(A)

65g Hot Water 热水

30g Valrohna Cocoa powder 可可粉

1 heapful tbsp Nutella 棒果酱

1 tsp Vanilla extract 香草精

(B)

4 Egg yolks (used large eggs, 70g egg each) 4粒蛋黄

30g  Caster sugar 细砂糖

1/2 tsp Salt 盐

(C)

 50g Canola oil 菜油 （我用葡萄籽油）

 50g Fresh milk 鲜奶

(D)

90g Plain flour (sifted) 面粉（过筛）

10g Corn flour 玉米粉

(E)

4 Egg whites 4粒蛋白

60g Caster sugar 细砂糖

1/2 tsp Cream of tartar 塔塔粉 （我用同等量的柠檬汁）

做法：
1) Mix ingredients (A). First, mix the cocoa powder with hot water, then add in 1 heapful tablespoon Nutella and Vanilla extract. Mix all till smooth, set aside.

混合材料A，先把可可粉融化于热水中，加入棒果酱和香草精，搅拌均匀，备用。


2) Mix (B) ingredients in a large bowl till combine, then slowly add in (C). Add in cocoa mixture (A) and mix well with a hand whisk. 

材料B装进大碗里混合搅拌均匀，慢慢加入材料C, 拌均。再加入可可混合物，拌匀。


3) Sift in (D) flour and corn flour and mix well till combine.

加入过筛的面粉和玉米粉。


4) Whip the egg whites with medium speed till foamy, add in lemon juice, add the sugar gradually in 3 batches until stiff peaks are formed.

砂糖分三次加入蛋白打发至硬性发泡。


5) Gently fold 1/3 of the beaten egg white into egg yolk mixture, using the cut and fold method, until well blended. Then pour the batter into the rest of the egg white and fold until mixture is well blended.   

将打发好的蛋白先舀三分之一，与巧克力面糊混合均匀，再全部倒回打蛋盆中以切拌法混合均匀。

6) Pour batter evenly into chiffon cake pan. Gently "drop" the chiffon pan on the table top a few times to break air bubbles. 

混合好的蛋糕面糊倒进模具，模具在桌上震几下，震出大气泡。

7) Bake in pre-heated oven on lower rack at 170 degrees for 35-40 minutes. 

放进已预热的烤箱170度烤35-40分钟。（温度视个人烤箱而定）


8) Remove from oven, invert cake, unmold only when the cake has completely cooled down.

烤好的蛋糕，即时倒扣，完全冷却后才脱模。 


小小分享：
我在加入材料(A)之前，保留1/3的面糊，然后分别筛入适量的面粉。最后2份面糊互相交替倒入模子，以达到斑纹的效果。

Note :  
Before adding in ingredients (A), I kept aside 1/3 of the batter and sift in flour separately. Pour in the 2 types of mixture alternately to get the marble effect.

@@@@@Enjoy !@@@@@

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe