Friday 26 August 2016

Ferrero Rocher Low-Fat Butter Cake 金沙低脂奶油蛋糕 (中英加图对照食谱)

I have 2 boxes of Ferroro Rocher chocolates at home which I have kept aside to use for my baking. The chocolate itself, consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. 

I have modified this recipe from my 'Super Moist Low-Fat Butter Cake' which is super well received by my readers. Everyone who has baked the low-fat version butter cake gave two thumbs up as the cake texture is light, fragrant and moist. Best of all, it only uses half the amount of butter as compared to the usual butter cake! 

I have baked this Ferrero Rocher low-fat butter cake for my church cellgroup gathering recently and it was well received! The feedback given was the cake texture is light, moist, fragrant and not greasy at all. You will surely crave for a second helping after you have tasted one. I simply like the hazel nutty taste in each mouthful, so yummy and special! 

I highly recommend you to try this cake and hope you will love it as much as I do!

I'll like to share too that it's the first time I'm using my Staybowlizer and I love it for securing my mixing bowl in place instead of it moving about during the mixing process. It functions like a third hand while one hand is holding the handheld mixer and the other hand is adding in ingredients. 

If you are interested, you can get it from

For all Baking Taitai's readers and followers, you are entitled a discount of 15% off every items (Pushpan, Tovolo, Staybowlizer) available on KitchenarySg online store. Just key in this code BTTPP0716 at the Checkout page to enjoy this exclusive discount which KitchenarySg has kindly given to my readers.  

Disclaimer: This is NOT a sponsored post and Baking Taitai does NOT get any sales commission from any of your purchases at KitchenarySg.

Ferrero Rocher Low-Fat Butter Cake 

(this recipe is good for 8" or 9" cake pan, click 'here' for pan conversion if you are using other sizes of pan)

24 pieces Ferrero Rocher chocolate
160g unsalted butter (please use premium butter brands like President, Lurpak, Echire etc)
1/4 tsp salt
110g caster sugar
80ml fresh milk
7 egg yolks (I used eggs weighing 65g each)
220g plain flour (I used Blue Jacket unbleached all purpose flour)
1 + 1/4 tsp baking powder (I used aluminium-free baking powder which is healthier and improves the taste of your bakes)

7 egg whites
45g caster sugar

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.


24粒 金沙巧克力
160克 无盐奶油 (请用优质的奶油如食材图片里的总统牌子)
1/4 茶匙 盐
110克 细砂糖
80毫升 鲜牛奶
7粒 蛋黄(我用的鸡蛋包括壳重量是65克)
220克 中筋面粉/普通面粉 (我用水手牌特级粉心粉)
1+1/4 茶匙 泡打粉(我用无铝的泡打粉,不但健康还能改善糕点的味道)

7 蛋白
45克 细砂糖


Method 做法:

1. Blitz the Ferrero Rocher chocolates in a food processor until paste form. 

1. 把金沙巧克力放入食物搅拌器,搅拌至糊状。

2. Use an electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. Add in fresh milk and egg yolks gradually, beat well before adding in Ferrero Rocher paste. Mix well together. 

2. 牛油,盐与糖用电动搅拌机以中速搅打至蓬松。逐渐加入牛奶和蛋黄,搅打至混合,再加入金沙巧克力糊,搅拌均匀。

3. Combine flour and baking powder well first before using a silicon spatula to fold the flour mixture in gradually until no flour is seen. (Do NOT overmix or gluten will be formed!) 

3. 面粉和泡打粉拌匀再逐渐加入面糊,用硅胶刮刀搅拌均匀。(不可过度搅拌因为会出筋哦!)

4. In another bowl, beat the egg whites until bubble stage, add in 45g of sugar gradually and beat until firm peak. 

4. 在另一个碗,蛋白打至发泡,慢慢加入45克糖,继续打至中性发泡。

5. Use the spatula to fold the meringue into the egg yolk mixture until well combined. (It's easier to use a whisk to fold half the meringue in first before switching to a spatula to fold in the remaining meringue.) 

5. 蛋白霜用硅胶刮刀拌入蛋黄糊,直到混合均匀(如果先用打蛋器拌入一半的蛋白霜,再改用硅胶刮刀拌入剩余的蛋白霜会比较容易。)

6. Pour into an 9-inch round pan lined with non-stick baking paper. Drop the baking mould a few times on the table to remove any big air bubbles. (I’m using a 9" non-stick Push pan with removable base so there's no need to line the pan with baking paper.) 

6. 面糊倒入铺有不沾烤纸的9寸圆烤模, 轻震一下,震掉大泡。(我用的是Pushpan 不沾圆形分离模,所以不用铺烤纸。)

7.  Bake in a preheated oven at 150 top/bottom heat for about 50~60 minutes or until a skewer comes out clean. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )

7. 放入预热烤箱以150℃上下火烘烤大约50~60分钟或竹签插入中心取出没有沾粘就代表熟了。(食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。)

8. Remove the cake from the oven, transfer to a cooling rack. 

8. 蛋糕从烤炉取出,转移凉网散热。

Do give this recipe a try. You can Print and Share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox (do check your junk/spam emails if you don't see it in your inbox) each time a new post is published. You can also find Baking Taitai on Pinterest, Facebook, Instagram and Youtube for the latest updates.

You may be interested in this Milo Swiss Roll with Ferrero Rocher filling, click 'here' or photo below for step-by-step tutorial recipe. 

您或许对以下的 美禄金沙巧克力卷有兴趣,请点击“这里” 或照片看中英加图对照食谱。

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”


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