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Aerated Cake with Nutella Powder.

Quoc_Tuan_62302

This Cake isn't really that moist.

I made cake batter( Betty Crocker Super Moist Vanilla Cake Mix) put

in Whipping Can. Charged it Twice. Squirt it in Paper Cup with small

inserts in the bottom. Microwave it for 40 secs.

With it is Nutella Powder. Nutella and Tapioca Maltodextrin.

I was thinking of getting a spray bottle and spraying the cake with

Bourbon Ginger Syrup or like Rum. Any inputs to keep the Cake moist?

I have an idea. Spraying the cake with some kind of Syrup ( the Strawberry Broth you guys make )

and dipping it in chocolate.

There will be Vanilla Bean Ice Cream served with this dish.

I am the new Line Cook over at Cha:n

I'm in charge with the desserts. I need some input!

Newbie me.

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Comments

Quoc_Tuan_62302

Test 3: Aerated Vanilla Cake misted with Frangelico. Grape Jam. Vanilla Bean Ice Cream. Nutella Powder.

Peanut Butter, Jelly, and Nutella Sandwich anybody?!

Quoc_Tuan_62302

Oh I see. Thanks.

I'm pretty sure my Chef wont get me chlorinated flour. Lol.

Thanks for the help!

Chris_Young_80640

Usually the way to get a moist cake crumb is to go to a so-called high-ratio cake. This is where the weight of either sugar or fat or both exceed the weight of flour. The sugar is a humectant, so it will hold on to more moisture during the baking process, and the fat tenderizes the crumb and also lubricates the mouth to make the cake more succulent.

The only problem is that for high ratio cakes, you generally need a special flour that has the ability to manage that much sugar and fat without the crumb collapsing. The best kind of flour is chlorinated flour (Betty Crocker sells it as Soft as Silk cake flour); the chlorination process modifies the starch in such a way that it can manage the high-ratio of sugar and fat.

This flour is not sold in the EU, but at The Fat Duck we mail ordered it from the USA. Commercial bakers in the USA purchase other specially modified flours for high-ratio cakes.