ingredients (makes about 15 cones)
150g butter
110g sugar
180g egg c. 3 large eggs
1 tsp vanilla paste
60ml full cream milk
1 tbsp distilled vinegar
60g cake flour
20g cocoa powder
1 tsp baking powder
1/4 tsp baking soda
100g nestum
15 ice cream cones
食材（可做约 15个）
黄油 150克
糖 110克
蛋液 180克、约 3颗大鸡蛋
香草糊 1小匙
全脂奶 60毫升
白醋 1大匙
蛋糕粉 60克
可可粉 20克
泡打粉 1小匙
苏打粉 1/4小匙
nestum 100克
雪糕饼干筒 15只
Directions/做法
wrap cones carefully with foil and secure in muffin pan
小心将饼干筒裹上锡纸、固定至马芬烤盘内
prepare ingredients ~ stir vinegar into milk and allow to sit for at least 5 mins
sift flours, baking powder and baking soda together
beat egg briefly and blend in vanilla paste
准备食材～将醋混入牛奶、静置自少 5分钟
面粉类、泡打粉和苏打粉过筛
蛋液略打散、拌入香草糊
cream butter with sugar till pale & fluffy
scrap bowl down
黄油和糖打发至奶白色并羽毛状
刮盆
add in egg mixture in few additions
beat well
蛋液分次加入、拌匀
pour in half portion of sifted flour and nestum
stir to mix
倒入半份粉类食材和 nestum
拌匀
pour in entire portion of milk
blend well
倒入所有牛奶
拌匀
add in remaining dry ingredients and mix well
加入剩余干性食材、拌匀
spoon batter into piping bag and pipe into the cones (till full)
面糊勺入裱花袋、挤入饼干筒（至满）
bake in centre rack of 220 degrees C preheated oven for 10 mins
送入预热至 220摄氏度中层烤箱烤 10分钟
once the cake starts to dome, turn temperature down to 175 degrees C
tent cakes and continue baking for another 15 mins
(total baking time of my cone cake was 23 mins)
蛋糕顶部发起后即可降温至 175摄氏度
盖上锡纸，续烤 15分钟
（我的蛋糕全程烘焙时间为 23分钟）
allow cakes to cool for 10 mins before removing foil
cones feel soft once out of oven but crisp up after cakes have cooled completely
蛋糕冷却 10分钟后去掉锡纸
刚出炉的蛋糕，饼干筒非常软。待冷却后会变脆脆的哈
This looks super adorable and perfect for a party treat. If I have no access to nestum, can I omit this? Or can I use fill the cone with normal choc cupcake recipe? And, have you try storing this overnight? Just want to know if the cone will still be crispy the following day. Thank you in advance 🙂
Hi, yes feel free to bake in a cupcake. And no I will not recommend omitting nestum. If so this will just be another chocolate cupcake
Mine stayed crisp on day 2. I did not have more left thereafter but staying crisp is a matter of storing. I usually cling wrap and store in air tight container instead of just tupperwaring. Also I realised the quality of cones affect crispness. I once baked this using a cheaper cone and it never crisp up even after cooling.
Hope this help
Thank you for your advice. As I can’t get nestum here, I have no choice but to use normal choc cupcake recipe to fill the cone. Will attempt it on weekend, just adore the look 🙂