Ingredients:
110 g butter
1 cup milk
4 eggs
2 cups sugar
2 cups cake flour
2 tbsp corn flour
1 tsp salt
2 tsp baking powder
4 tbsp instant or soluble coffee powder (I used soluble orzo)
2 tbsp nutella jam
Method:
Preheat oven to 180 °C.
Lightly grease a chiffon cake pan ( 6 inches in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.
Add butter to milk and heat to boil, remove from heat and set aside.
In a large bowl, whisk egg and sugar till pale, thick and glossy.
Add-in flours, salt and baking powder, whisk thoroughly.
Pour-in the warm milk and stir to incorporate fully.
Divide batter into 2 portions.
Combine 1 portion with coffee powder and nutella.
Alternate the two batters topping and layering till finish.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).
Run a thin flexible knife or spatula around the pan to loosen the cake, invert cake onto a plate.
Dust with powdered sugar (optional) and serve.
1 cup milk
4 eggs
2 cups sugar
2 cups cake flour
2 tbsp corn flour
1 tsp salt
2 tsp baking powder
4 tbsp instant or soluble coffee powder (I used soluble orzo)
2 tbsp nutella jam
Method:
Preheat oven to 180 °C.
Lightly grease a chiffon cake pan ( 6 inches in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.
Add butter to milk and heat to boil, remove from heat and set aside.
In a large bowl, whisk egg and sugar till pale, thick and glossy.
Add-in flours, salt and baking powder, whisk thoroughly.
Pour-in the warm milk and stir to incorporate fully.
Divide batter into 2 portions.
Combine 1 portion with coffee powder and nutella.
Alternate the two batters topping and layering till finish.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.
Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).
Run a thin flexible knife or spatula around the pan to loosen the cake, invert cake onto a plate.
Dust with powdered sugar (optional) and serve.
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