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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.
Milo Chiffon Cake Recipe | SideChef
I baked this light, malt, fragrant, soft, and light chiffon cake with the Milo drink and added some Nutella to enhance the flavor.
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/
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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/
1hr
Total Time
$2.12
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/3 cup
Nestle® Milo
1 Tbsp
Nutella®
1.5 oz
Corn Oil
3/4 cup
Cake Flour , sifted
or Plain Flour
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
277
FAT
12.7 g
PROTEIN
8.1 g
CARBS
31.9 g

Author's Notes

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

Cooking Instructions

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Step 1
Combine Nestle® Milo (1/3 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 (1.5 oz) , 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.
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Nutrition Per Serving
Calories
277
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
152.3 mg
51%
Carbohydrates
31.9 g
12%
Fiber
0.9 g
3%
Sugars
14.8 g
--
Protein
8.1 g
16%
Sodium
75.1 mg
3%
Vitamin D
0.8 µg
4%
Calcium
40.3 mg
3%
Iron
3.4 mg
19%
Potassium
57.8 mg
1%
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