Milo Chiffon Cake

I wanted to make a chocolate chiffon cake but I ran out of cocoa powder and cooking chocolate. Then I remembered a “Milo Chiffon Cake” recipe that I copied from All That Matters sometime ago. It was the perfect time to try out the recipe.

Recipe by All That Matters

Ingredients

(A)
4 egg yolks
30g castor sugar (I used 20g sugar)
1/4 tsp salt
40g corn oil
130g UHT milk
3 tbsp Milo (I used 4 tbsp)
1/2 tbsp Cocoa powder (Omitted)

(B)
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x

(C)
5 egg whites (I used 4 egg whites)
40g castor sugar (I used 30g)
1/2 tsp Cream of Tartar

Method

1.      In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.

2.      Add oil and salt, whisk and add milk, Milo and cocoa powder. Stir well.

3.      Fold in sifted flour and mix well

4.      In another bowl, using an electric mixer, beat till the whites are frothy. Add in cream of tartar and beat till soft peaks.

5.      Add in sugar gradually and beat till stiff peaks.

6.      Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

7.      Pour the mixture to the remaining egg whites and fold in gently till incorporated.

8.      Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.

9.      Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.

10.  Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.

11.  Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.

12.  Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

The chiffon cake came out soft and fluffy. But as Rei @ All That Matters commented, the Milo’s taste are not very strong (even though I added more, it is still subtle). Still, my family enjoyed eating the chiffon cake.

Definitely something to try, especially when you ran out of cocoa powder or decided to try something different than plain old chocolate chiffon cake.