I decided to make it for my daughter’s birthday!!
Now started the most difficult task…. hiding the Nutella!
Apeksha, my elder daughter does not like sweets but chocolates are not sweets and the bottle of Nutella is definitely not sweet, it’s a snack, pick me up; she can wade her way through the bottle in one day!!
I decided to shop and bake immediately, what better way then tell Apeksha herself to shop for her cake!! By now she had seen the picture of the original and she wanted her cake. I know that was blackmail but whatever works… LOL!
She went shopping, for once with the list….
Seeing her enthusiasm I decided to bake the cake immediately. I forgot that it was the month of May and we have our rare power cuts. So when the cake was all ready to go in the oven the power went off. My heart sank and I decided to wait it out praying…
Lucky for me the wait was short and I could bake my cake.
The cake was cut before the birthday and devoured these were the few pieces that I had to rescue for my pictures. There is no guarantee that the Nutella will be left alone again!
O by the way Pinay had sprinkled sugar on top of her cake mine never had a chance. Other than that I have made no change in the entire recipe. Thanks Pinay it was pronounced better than last years cake….
This is my entry to Blogging Marathon with alphabets under the alphabet N
Nutella Magic Cake
Recipe Source: Pinay In Texas Cooking Corner
- 4 eggs (white and yolk separated)
- ½ tsp vanilla essence
- 1/2 cup Amul butter, melted
- 2 cups milk, lukewarm
- 1 cup Maida reduce 2 tblspn
- 2 tblspn corn flour
- 1 ½ cups powdered sugar plus 2 Tbsp for dusting
- 1/4 tsp cream of tartar
- 1 cup Nutella
- Preheat the oven to 160°C/325°F. Lightly grease an 8″ x 8″ baking dish.
- Sift the corn flour and the maida and the corn flour twice.
- Whip the egg whites and cream of tartar on high speed till you get stiff peaks. Set aside.
- Beat the egg yolks and sugar at low speed. Stop when the colour lightens.
- Beat in the vanilla essence, melted butter and Nutella until smooth.
- Add the flour into the batter and beat slowly so that the flour does not splatter until the batter is free of lumps.
- Very slowly so it does not splatter add the milk and continue beating till everything is well mixed. By now you batter is all liquid and you wonder how the delicious cake will form from here. Don’t worry just plod on.
- Use a spatula and fold in the egg whites, 1/3 at a time, mix in as much egg white as possible into the batter.
- Pour the batter into the prepared baking dish and bake for 55-60 minutes.
- When you move the cake, it should shake slightly from the custard layer. If it moves too much, then the custard is not yet set. If you aren’t sure if the cake is completely finished, insert a knife or toothpick and pry a little slit into a small section of the cake until you can see the custard layer to check. Turn off the oven.
- Leave the cake in the oven for 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.
- Let cake cool completely (at least an hour) before cutting and serving. Sprinkle some powdered sugar after cake has cooled.
For the cake flour take 2 tblspn of corn flour in a cup then fill up the maida.
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