Choc Nutella Sponge Cake

Here comes Poh Poh's first post in the new blog of welearnwebake. Thank you Zhu Zhu for the introduction. Today, i want to share with everyone this "Choc Nutella Sponge Cake" that i baked early for my nephew. Please bear with me the creaming of the cake, i need more practice.

Ingredients:

• 4 eggs
• 140gm cake flour
• 200gm caster sugar
• 3 tbsp cocoa powder
• 1/2 tsp salt
• 30gm salad oil
• 30gm fresh milk

Frosting & Filling:

• 300ml non-dairy whipping cream
• nutella choc spread

Method:

1. Sift cake flour & cocoa powder, set aside.
2. Grease and line a 20cm round pan, set aside.
3. Pre-heat oven to 180degC.
4. Position rack at the lower bottom of the oven.
5. With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
6. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.
7. With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl.
8. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
9. Add in fresh milk and fold in gently with spatula.
10. Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

Assembling the Cake

1. With an electric mixer, whip the whipping cream still stiff.
2. Scoup up 1/3 of the cream and add in nutella choc spread. Sweetness to your liking.
3. Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate. Spread the whipped cream over the layers.
4. Spread the whipped cream over the top and side of the cake. Decorate as desired.

Recipe courtesy from hhb