Pre-heat oven 180°C/360°F. Line a 20cm/9" round spring-form cake tin with baking paper.
In a large bowl beat egg yolks and Nutella. The mixture will go slightly pale and seem to thicken up a little, this is fine. Leave to the side while you beat egg whites.
Beat egg whites until stiff. If you can hold the bowl above your head, upside down, and egg whites stay in the bowl, they are perfect.
Place Nutella mixture in the microwave and cook for 10 seconds. Remove bowl and stir. Put bowl back in microwave and cook for another 10 seconds, remove and stir.
Fold ⅓ of your egg whites through the Nutella mixture. Incorporate the egg whites well. The mixture will loosen up quite a bit when the first lot of egg whites are added.
Now for the light handed work.
Add the remaining egg whites and fold in very gently. Fold through until just incorporated. If there are a few lumps of egg white visible, this is quite fine. You don’t want to over fold the mixture at this point. Like when making a sponge cake.
Place mixture in to your prepared cake tin. Place on middle shelf of your oven and cook for 20-25 minutes. Test with a skewer. If it comes out clean the cake is cooked.
Leave cake in tin to cool completely. The cake will deflate on cooling. Remove cake from tin, remove baking paper, and dust with icing sugar or cocoa powder.
GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY