I've got a pack of Milo in my fridge for the longest time. I'm such a lousy mother, always go for the convenient way out and get the kids to drink UHT packet milk instead of making Milo/Horlicks for them. Upon seeing this recipe, I decided to give it a try.
I didn't add any cocoa powder, thus the colour of the cake is quite plain. Also, it has a very subtle Milo taste, not too overwhelming. If you are a Milo fan, you'll probably like this cake. Not quite my kind of cake but the kids love it.
Recipe from All That Matters
Milo Chiffon Cake
4 egg yolks
30g castor sugar
1/4 tsp salt
40g corn oil
130g UHT milk
3 tbsp Milo
1/2 tbsp Cocoa powder
120g Cake flour
1/2 tbsp Baking powder
5 egg whites
40g castor sugar (I use 30g)
1/2 tsp Cream of Tartar (I substituted with 1 TBSP lemon juice instead)
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add milk, Milo and Cocoa powder. Stir well.
- Fold in sifted flour and mix well
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
- Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
- Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.