Hola amigos, it is Tuesday, and here in Malaysia, it is a public holiday in conjunction with Thaipusam. To commemorate this wonderful day, I decided to put myself to the test again. Whereas our Indian amigos challenge their spiritual and mental strength by subjecting themselves to physical piercings, I am challenging my mental strength by subjecting myself to the risk of another baking failure and agony.
Yes, amigos, I am going to bake a cake again!
I’m not going to bake another pumpkin cake. You probably already know what I am going to bake, look at the title! Why? Because I still have half a jar of Nutella left, and I don’t really want to keep them for too long. They’re not healthy food, get rid of them!
I’d like to think that I’ve learned my lessons. But, first things first, no more pretending to be expert like Gennaro! No more trying to think you can get away with normal plain flour. Buy the correct flour! Use self-raising flour if you want to bake a cake!
- 125g self raising flour
- 125g butter
- 3 kampung (village) eggs – because they’re small, you can use 2 large eggs
- 150g Nutella
- 3 tablespoons of raw organic honey – sugar substitute
When I was buying the ingredients (flour and butter), I was pondering whether or not to include sugar in my recipe. After all, Nutella is sweet. Bloody sweet in fact. But I am not sure if sugar acts only as sweetening agent or if they have some other purpose in the composition of a cake. In the end, the smart ass in me won again: I don’t know what will happen, but, no sugar it is!
- Mix butter and honey in mixer until well combined.
- Add eggs into the batter, one by one, and mix until well combined.
- Add flour into the batter, and mix until… (Phong Hong: The flour was whisked into the batter. It is better to fold it in using a spatula. You see… All that violent whisking will result in a tough cake…) and.. and don’t mix with the mixer. Fold the flour in with a spatula until just combined.
- Add Nutella into the batter and lightly fold into the batter with the same spatula.
When I was doing the folding today, I finally understood that I misunderstood the words thick and fluffy when it comes to describing a cake batter. In my previous experiments, my batter was creamy and watery because I thought that was how thick and fluffy should be. If you can pour your batter into the cake pan like milk, it means the batter will be too heavy to rise.
- All that is left is to transfer the batter into a cake pan. Before that, grease the cake pan/spread a foil on the cake pan. Don’t want the cake to stick to the pan, do we?
- Whack the cake pan into the oven. 170°C for 40 minutes.
- Although it smells wonderful and it looks ready, poke a chopstick through the cake and see if it comes out clean. It does, meaning my cake is ready.
- Allow the cake to cool down for
10 seconds10 minutes.
Time to cut the cake and find out if my embarrassment continues…
It’s certainly not the most fluffy of cakes (in fact, it is slightly dense), but… hey, the texture is as a cake should be! In fact, it is fluffier than the cakes that I bought from 7-11. Yes!!! So the lack of sugar will not seriously affect how the cake turns out to be. Maybe I will not use sugar in my future cakes..
And the fact that it smells delicious… this is probably my first cake that really looks, feels, smells and tastes like a proper cake! Oh yeah babe~~
And it is so so delicious! Of course it is, half a jar of Nutella went in.. I cut the cake into 10 slices, but I already polished 5 slices off before I was able to restrain myself and packed the rest up and chuck them into the fridge. (It’s okay, you did not have breakfast)
Happy day… happy day indeed! 😀