Friday, June 3, 2016

Milo Chiffon Cake

This is the most moist chiffon cake I ever made and eaten. I failed twice before finally made it on the third try. So happy!
It's so delicious, chocolaty with a hint of malt flavour from the Milo used. Texture is so soft and fluffy, the kind a chiffon cake should have :)


 
 
Recipe is from Peng's Kitchen
 
What you need:
 
80g egg yolks
40g sugar
100ml oil (I used rice bran)
2 tsp vanilla extract
160g cake flour
1/4 tsp salt
150ml warm milk
150g Milo powder
250g cold egg whites
60g sugar
 
Method:
  1. Mix in Milo powder into warm milk, stir well til powder is dissolved. Set aside
  2. Beat yolks and sugar til pale and fluffy. Add in oil, vanilla and milk mixture, stir well to combine
  3. Sift in flour and salt, mix well
  4. In another clean bowl, beat egg whites til frothy. Add in sugar gradually til reaches stiff peak
  5. Mix in 1/3 of the egg white batter into Milo batter
  6. Pour the mixture into the remaining egg whites, fold in gently til well combined
  7. Pour the batter into ungreased 21cm chiffon pan and bake in preheated oven of 180degC for 45mins
  8. Remove pan from oven and invert on a wire rack, let cool completely and unmould

Abby really loves it she could eat 3 big slices at one go! :)



Yummy yummy!
 
 
 
So pillowy soft! This gonna be one cake I will bake again and again in the future :)

6 comments:

  1. Hi Alice...thanks for the link back! great that you like this Milo chiffon too! ^0^

    ReplyDelete
    Replies
    1. Thks for sharing the recipe Veronica :)

      Delete
  2. Hi!80g egg yolk is how many egg yolk? Thanks☺

    ReplyDelete
    Replies
    1. Hi, it depends on the size. Mine is 6 eggs. To be exact, use weighing scale

      Delete
  3. Mix milo powder with warm water or warm milk?

    ReplyDelete
    Replies
    1. warm milk. thks for highlighting, I have amended the post :)

      Delete

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