Milo Chiffon Cake
Definitely perfect to serve this delicious Milo chiffon cake at anytime of the day!
egg with shell, about 70g each
cake flour or plain flour
corn flour (starch)
Combine Milo drink and Nutella together, stir well.
Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by Milo mixture (step 1) and combine well.
Sift the flour for the second time directly into the yolk mixture together with the vanilla extract. Stir well and set aside.
Meringue - Combine sugar and corn flour together, set aside.
Beat egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.
Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, gently fold before the next until just combined.
Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 minutes.
Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Please keep in mind that all ovens temperature and baking time varies
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Milo Chiffon Cake by Anncoo Journal