Nutella chiffon cake by Janice Kang

Ingredients :
6eggs (white & yolks)
120g cake flour
120g castor sugar
1/4 tsp baking powder
70ml of milk
1/2 bar of meji dark chocolate. (Can use any baking chocolate too etc. Hersheys)
3 big tbsp of nutella.
70ml cup canola oil
1/2 tsp vanilla extract
1/4 tsp of cream of tartar(optional)

1)melt meji dark chocolate with milk in microwave till melted. Add in nutella,stir well leave to cool.

2)beat 60g sugar & egg yolks till creamy. Add chocolate milk mixture & vanilla extract,canola oil & mix well.

3)Fold in sifted flour with baking powder.

4)Beat eggwhites & cream of tartar till foamy & add 60g sugar,beat till soft peaks.

5)Fold egg whites gently into batter.Pour in 21cm pan,bake 150degree for 60mins. Invert to cool.

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