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Nestle® Milo (1/3 cup)
Nutella® (1 Tbsp)
together, stir well.
yolks from the whites and set aside.
Beat egg yolks and
Caster Sugar (1 Tbsp)
with a hand whisk until slight pale. Add
Corn Oil (1.5 oz)
, mix well followed by Milo mixture from step 1 and combine well.
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
For the meringue, combine
Caster Sugar (1/4 cup)
Corn Starch (1 Tbsp)
together, set aside.
Beat the 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.
Preheat the oven at 340 degrees F (170 degrees C).
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.
Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
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