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

Recipe

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

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

Love This Recipe?

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 (4 tsp) 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 (4 Tbsp) 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.