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 :)