1 minute read
HOW’S THE AIR IN THERE?
from Dxfcx
5-ingredient celebration cake
SERVES 12
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INGREDIENTS
8 eggs, at room temperature 440g Nutella ½ cup self-raising flour 110g Nutella, extra for drizzling 1 cup cream, whipped 125g raspberries Cocoa powder, to serve
Tip Undecorated cake will keep in an airtight container at room temperature for up to 3 days.
1 Grease a 19cm round non-stick springform cake pan; line base only with baking paper. 2 Beat 4 eggs with an electric mixer on high speed for 10 minutes or until tripled in volume. 3 Place 220g Nutella and 2 tablespoons boiling water in a microwave-safe bowl. Microwave on high (100%) for 20 seconds. Whisk until smooth. 4 Preheat a 5.3-litre air fryer to 160°C for 3 minutes. 5 Whisk a quarter of the beaten egg into melted Nutella until combined, then fold in ¼ cup self-raising flour. Gently fold in remaining beaten egg in two batches. Pour mixture into pan. Cover pan with a piece of greased foil, then pierce the foil. 6 Taking care, pull out the air-fryer pan and basket; place the cake pan in the basket. Slide pan and basket back into appliance. Keep temperature set at 160°C and set timer for 30 minutes; cook until a skewer inserted into the centre comes out clean. 7 Remove cake pan from basket. Remove foil and reserve for the second cake. Leave cake in pan for 15 minutes before turning out onto a baking-paper-covered wire rack to cool completely. Peel away the lining paper. 8 Repeat steps 1-7 to make a second cake. 9 Place extra Nutella in a small bowl; stir in 1½ tablespoons boiling water to loosen. Spread half the thinned Nutella over top of one cake; top with the second cake. Spread top of cake with cream and scatter with raspberries; drizzle with remaining thinned Nutella. Dust with cocoa powder.
