Milo Chiffon Cake

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
Ingredients
(A)
4 egg yolks
30g castor sugar
1/4 tsp salt
40g corn oil
130g UHT milk
3 tbsp Milo
1/2 tbsp Cocoa powder

(B)
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x

(C)
5 egg whites
40g castor sugar (I use 30g)
1/2 tsp Cream of Tartar (I substituted with 1 TBSP lemon juice instead)


Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add milk, Milo and Cocoa powder. Stir well.
3. Fold in sifted flour and mix well
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10. 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.
11. 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.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.