Nutella and Walnut filling...

This is a quick filling that I put in when I do not have much time to something more involving.

I take a cake (here this was a cocoa-based foam cake) and slice it into two halves.

Next I crack open a jar of Nutella. 

Tip: Buy from Crawford Market if you are anywhere near Mumbai. 30% or more cheaper than what you'd get from a super market. Alternatively, you can also hazelnut chocolate paste from places like Arife LeMoulde. (I still like Nutella :D )

But I digress...

I slather Nutella generously on inner surface of the bottom slice...

And then sprinkle some crushed walnut bits to make things interesting in terms of texture.

I also flip over the top slice and put on some more Nutella...

Then I slap the two slices together and I have my cake ready to eat...

The foam cake quest...

Now that I have started baking I want to try out the various 'basic' cake 'types' too experience the techniques as well as the textures they produce...

I stumbled upon this nice site that very succinctly defined the basic cake families and nudged me onwards towards the quest 

My research told me that I have always made (and had) Butter or Shortened Cakes.
Now, Butter cakes, also called shortened cakes or creamed cakes, are supposed to contain butter, margarine or vegetable shortening, which contribute to a finely textured, tender and moist cake.

So now, I want to make Foam Cakes. Strictly speaking, a foam cake contains no leavening or fat other than what is there in the eggs. Baking powder and baking soda are not necessary in these recipes. These cakes need to be baked as soon as they are ready or the egg whites will probably deflate.