Nuttella Cotton Cake (Ogura)

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Recipe source from Vanessa Tay’s blog here

Original recipe used the steam bake method so you might want to check it out.

Ingredients:
3 eggs yolks – I used grade A eggs which is about 65-70g
1 whole egg
35g corn oil
50g plain flour
Pinch of salt
50g nuttella
3 eggs whites
40g sugar
1/8 tsp cream of tartar or 1/2 tsp lemon juice

Line the base of an 6″ round pan and lightly grease the side.

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth. The batter at this stage would be warm.
2. Lightly whisk the nuttella and egg yolks and 1 egg to together and add into the flour batter to mix well.  Don’t panic if the batter turned curdly, it will be smooth again after all the liquid has been added.
3. Beat the egg whites until foamy then gradually add sugar to beat until soft peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into prepared pan and bake in water bath at 160C for 15 minutes before lowering to 140C for another 24 mins and then 135C for 36 minutes or until the cake bounces back when you lightly press the top.
6. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
7. Cool completely before you proceed to frost the cake if you wish.

Flour/oil/nuttella/egg yolks mixture

Flour/oil/nuttella/egg yolks mixture

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Fold in the meringue in 3 portions

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Pour into pan, ready to bake

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Rising gradually over gentle heat

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Once done, remove from oven, let it pulls away from side of pan before unmoulding

Invert on to a plastic board or you can use a non-stick pan

Invert on to a plastic board or you can use a non-stick pan

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Peel of the paper lining, and invert it back up to cool on the rack

Like this...

Like this…

Slice with a serrated knife

Slice with a serrated knife

Time to enjoy your cake

Time to enjoy your cake

13 Comments »

  1. Hi Jeannie, what a lovely lovely cake, just perfect!

    Like

  2. Hi Jeannie.. Mine is now in the oven.. But nvr rise wor..😦

    Like

    • jeannietay said

      Don’t know what to say without knowing what you did.

      Like

  3. Luvswesavory Karen said

    Yeah ‘time to enjoy your cake’ … so I’m sneaking in quietly to pick a slice of your fluffy cottony Nutella Cotton Cake

    Liked by 1 person

    • jeannietay said

      hehe! hope you “enjoyed” the cake too Karen

      Like

  4. Hass wong said

    Hii…sifu jeannie ,if i double the resipi wat pan size should i use? Plz advise…tq.

    Liked by 1 person

    • jeannietay said

      8″ round is fine! or 7″ square but you knew that already right? Happy baking!

      Like

  5. Lee Pooi Leng said

    Love your non shrinking pretty cake. Mine come out straight like your photo after immediatelly unmould it but during the cooling period it shrink at the side. Any advice? Thanks. PL

    Like

    • jeannietay said

      Need to bake a little longer, it’s probably slightly underbaked.

      Like

      • Lee Pooi Leng said

        Thanks for your fast reply. I will keep this in mind on my next baking. Appreciate it a lot. PL.

        Like

  6. Veronica said

    I finally made it today & it was awesome! Tk u very much for sharing an excellent recipe. God bless!

    Like

    • jeannietay said

      Glad you like it! Will look out for it in Instagram:D

      Like

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