Recipe

8 INGREDIENTS • 10 STEPS • 1HR

Milo Chiffon Cake

Name: Milo Chiffon Cake
Total time: PT3600.0S
Yield: 6
Ingredients: 100 gram Nestle® Milo; 1 tablespoon Nutella®; 5 Egg; 60 gram Caster Sugar; 45 milliliter Corn Oil; 100 gram Cake Flour; 1 teaspoon Vanilla Extract; 1 tablespoon Corn Starch

I baked this light, malt, fragrant, soft, and light chiffon cake with the Milo drink and added some Nutella to enhance the flavor.

Add to plan

Milo Chiffon Cake

Save

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

I baked this light, malt, fragrant, soft, and light chiffon cake with the Milo drink and added some Nutella to enhance the flavor.

1HR

Total Time

$2.21

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 cup

Nestle® Milo

1 Tbsp

Nutella®

5

Eggs

1/3 cup

Caster Sugar

3 Tbsp

Corn Oil

3/4 cup

Cake Flour, sifted

or Plain Flour

1 tsp

Vanilla Extract

1 Tbsp

Corn Starch

Nutrition Per Serving

VIEW ALL

Calories

313

Fat

12.8 g

Protein

9.0 g

Carbs

39.7 g

Add to plan

Milo Chiffon Cake

Save

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.

http://www.anncoojournal.com/

Author's Notes

Please keep in mind that all oven temperatures and baking times vary.

Cooking InstructionsHide images

step 1

Combine Nestle® Milo (1 cup) and Nutella® (1 Tbsp) together, stir well.

step 2

Seperate Eggs (5) yolks from the whites and set aside.

step 3

Beat egg yolks and Caster Sugar (1 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.

step 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

step 5

For the meringue, combine Caster Sugar (1/4 cup) and Corn Starch (1 Tbsp) together, set aside.

step 6

Beat the egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.

step 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.

step 8

Preheat the oven at 340 degrees F (170 degrees C).

step 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.

step 10

Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.