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Milo Chiffon Cake
Recipe

8 INGREDIENTS • 10 STEPS • 1HR

Milo Chiffon Cake

I baked this light, malt, fragrant, soft, and light chiffon cake with the Milo drink and added some Nutella to enhance the flavor.
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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
Nestle® Milo
1 cup
Nestle® Milo
Nutella®
1 Tbsp
Nutella®
Corn Oil
3 Tbsp
Corn Oil
Cake Flour
3/4 cup
Cake Flour, sifted
or Plain Flour
Nutrition Per Serving
VIEW ALL
Calories
313
Fat
12.8 g
Protein
9.0 g
Carbs
39.7 g
Add to plan
logo
Milo Chiffon Cake
Save
author_avatar
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.
step 10 Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Tags
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American
Asian
Shellfish-Free
Vegetarian
Dessert
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