Sunday, April 3, 2016

Milo Chiffon Cake

Sorry for the lack of posts these days as I have been feeling lazy of late.  Weather has been so hot these few weeks that all I want to do is just hide in the air conditioned room away from the scorching heat and humidness, as well as from the haze! 

Now, here is one milo chiffon cake that I tried some 2 weeks back and will gladly make this again.  Gonna hibernate again hehe. Be back soon (I hope :P)



Milo Chiffon Cake
Recipe by Victoria Bakes
100g egg yolk (c. 5 large egg yolk)
50g coconut oil (I used olive oil)
80g milk (I heat up the milk abit)
60g milo powder
18g condense milk
130g cake flour, sifted twice
200g egg white (c. 5 large egg white)
70g caster sugar

1. Mix milk, condense milk and milo powder together. blend well
2. Whisk egg yolk briefly then whisk in oil
3. dd milk mixture into egg yolk. mix well
4. Add in flour and incorporate well
5. Add sugar to egg white in 3 additions, and beat till stiff, shiny peaks
6. Fold egg white meringue into egg yolk batter in 3 additions
7. Pour batter into chiffon pan and tap pan a few times
8. Bake in preheated oven of 180 degrees C, second lowest rack for c. 40 min or till an inserted skewer comes out clean
9. Invert to cool completely before unmoulding

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