Gluten Free Nutella Chiffon Cake

  

What do I do when I crave for a cake and yet I can’t eat any cake that has got gluten in it? The only way is to modified the recipe by using gluten free flour.  Surprisingly it turn out to be very soft and yummy! Success!! 

Ingredients:

(A)

120g milk

220g Nutella

100g white Wing Gluten Free Plain Flour

1/4 teaspoon Guar Gum

1 teaspoon Gluten Free Baking Powder

5 large egg yolks 

1/2 teaspoon vanilla extract

(B)

5 large egg whites

60g caster sugar

1/2 teaspoon cream of tartar

Preparation:

Pre-heat oven to 170 deg C (lowest rack) Fan mode. 

Measure the sugar from (B) in a bowl, set aside 

Get ready the timer

25cm chiffon tin

Put a wire rack at the bottom of the oven

Method for ingredient (A)
:

In a deep microwaveable bowl add in milk and microwave for 1 min 15 sec (40 sec) 

Add in Nutella to the hot milk, use a hand whisk and stir until smooth, add in vanilla essence. Set aside and leave to cool.

 
Separate the egg yolks and egg white in two mixing bowl.

Sift the flour, guar gum and baking powder into the egg yolk

When Nutella mixture has cooled down, add into the egg yolks mixture and use a K-beater and beat on speed 0-6 for about 3 mins till smooth.

  

  
Method for ingredient (B):

whisk the egg white in speed 4 for 30 secs till foamy.

  
add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 

  
Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

  

Folding
:

Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking
  
Pouring:

Gently pour the chiffon cake batter into the chiffon tin. 

  
Using a rubber spatula, level and smooth out the top of the cake batter
 

bake for 15 mins (when the cake start to rise and before it starts to crack)

  
Switch off the fan mode and bake at 160°C for another 25 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)
Unmould:

Remove from the cake from the oven and invert it on a RAISED cooling rack. 

  
Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR

once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Recipe adapted from wendyyinkk.blogspot.com

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