Recipe for 20cm round removable pan.
Ingredients: * 5egg yolks * 20g sugar * 80ml milk + 1tbsp nutella.mix well * 40ml oil * 70g cake flour * 60g chocolate rice * 1/4tsp baking powder.
Meringue: * 6 egg whites * 90g sugar * 1/4tsp cream of tartar.
Method:
1. Preheat oven to 160 celcius. Beat egg yolks and sugar until very light and pale (when lift up the batter drops like ribbon and visible). After that slowly mix in oil then followed by nutella milk. Sieved in cake flour and baking powder. mix well. Lastly sprinkle chocolate rice.
2. Using hand mixer, whisk egg whites until frothy. Add in cream of tartar. Continue whisking until soft peak forms then gradually add in sugar and whisk until firm peaks.
3. Fold meringue into egg yolks batter in few batches. Until no white trace and all combine. Do not over do it. Else the meringue will deflate.
4. Slowly pour from height the batter into pan. Tap few times to release big air bubbles. Bake for about 40 – 50 mins. Until skewer inserted comes out clean.
5. After done baking, immediately invert pan. Unmould when the cake has cooled completely.
