Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake. This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day. If you like more Milo, accompany it with a hot drink of this beverage.
Milo Chiffon Cake ~ 美禄戚风蛋糕 (adapted from 'here' )
Ingredients
(A) 5 large egg yolks
15 gm caster sugar
45 gm vegetable oil
100 ml milo (3 tsp milo powder + hot water to make 100 ml)
1 heapful Tbsp Nutella - about 30 gm
100 gm plain flour, sifted
1 tsp vanilla
(B)
5 large egg whites
45 gm caster sugar ) Mix together
1 Tbsp cornflour )
Method
- Combine hot milo and nutella, mix well, set aside to cool.
- Combine sugar with cornflour, mix till well combined.
- Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla. Mix till well combined.
- Sift flour into the egg yolk mixture and mix well.
- In a clean bowl, beat egg whites till foamy and gradually add in cornflour sugar mixture and beat till soft peaks but not dry.
- Fold 1/3 meringue into the egg mixture and then pour this into the remaining egg whites. Fold till well combined.
- Pour batter into an ungreased 23 or 20 cm chiffon cake pan. Tap the pan on the counter top to expel any air bubbles.
- Bake in a preheated oven @ 170 deg.C for 40 mins. till golden brown. Test with a skewer till it comes out clean.
- Remove cake from the oven and immediately invert the cake to let it cool completely before unmoulding by hand.
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