Seperate Eggland's Best Classic Eggs (5) yolks from the whites and set aside.
3.
Beat egg yolks and Caster Sugar (1 1/3 Tbsp) with a hand whisk until slight pale. Add Corn Oil (3 Tbsp), mix well followed by Milo mixture from step 1 and combine well.
4.
Sift the Cake Flour (3/4 cup) for the second time directly into the yolk mixture together with the Vanilla Extract (1 tsp). Stir well and set aside
5.
For the meringue, combine Caster Sugar (4 Tbsp) and Corn Starch (1 Tbsp) together, set aside.
6.
Beat the egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.
7.
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.
8.
Preheat the oven at 340 degrees F (170 degrees C).
9.
Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 340 degrees F (170 degrees C) for about 40 minutes.
10.
Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Author's Notes
Please keep in mind that all oven temperatures and baking times vary.
Nutrition Per Serving
CALORIES
313
FAT
12.8 g
PROTEIN
9.0 g
CARBS
39.7 g
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