Steamed Nutella Swirl Cake 蒸榛子酱纹蛋糕

A light and soft steamed cake added with delicious Nutella hazelnut spread. Simple ingredients, ready in less than 20 minutes of steaming :)

Yield: One 14cm round cake

Ingredients:

75g top/cake flour
1/8 tsp baking powder 

50g fresh milk, room temperature

15g condensed milk
10g vegetable oil

2 egg whites, room temperature
60g fine sugar

2 egg yolks

2 tsp Nutella 

材料

2粒 蛋，蛋白蛋黄分开

60ｇ 细糖

50ｇ鲜奶

15ｇ炼奶

10ｇ食油

75ｇ低筋面粉

1／8小匙 泡打粉

2 茶匙 榛子酱

Directions

1. Line a 14cm round cake pan with parchment paper. Wrap the base with aluminum foil if you are using a removable base pan.

2. Mix top/cake flour with baking powder. Set aside.

3. Mix fresh milk, condensed milk and oil in a small bowl. Set aside to return to room temperature.

If you are using cold ingredients to prepare, you may have to extend the steaming time.

4. In a clean and dry stainless steel mixing bowl, beat egg white till frothy. Add in fine sugar in three batches, beat at medium high speed, till firm peaks formed. Towards the end of the whipping, gradually reduce the speed to low.

5. Add in the egg yolk, one at a time. Whip till the pulled up batter can stay on the batter for more than than 5 seconds.

6. Add in the flour mixture (2) and milk mixture (3) in alternate sequence. Starting with flour and end with flour. 

Do not over mix the batter, or you'll end up with a tough cake.

7. Add Nutella and about 1/3 of the batter from (6) into a small bowl and mix well.

8. Pour the milk batter into the prepared cake pan first. 

Pour the Nutella batter into 2 to 3 spots over the milk batter.

Pour milk batter onto the Nutella batter, follow this sequence till both batters used up.

For the final layer, pour the milk batter to the middle, and drizzle the Nutella batter in a few spots.

Finally, run a chopstick, touching only the surface layer, to draw the swirl pattern.

Bang the cake pan against the work top to get rid of trapped air parcels.

8. Steam the batter in a pre-heated pot of water at medium high heat for 5 minutes. Then reduce the temperature to to low, and steam for about 13 to 15 minutes, or till an inserted cake tester came out dry.

When the cake starts to plateau, lower the heat and continue till the cake is cooked.

The cake is ready when an inserted cake tester came out dry.

9. Remove the cake from the pot, drop it from a height of about 5cm to a kitchen  cloth, and let the cake cool down in the pan for 5 minutes.

Remove the cake from pan, and let it cools down on a wire rack.

10. When the cake has cooled down, slice and enjoy :)