If you ask me which type of cake I like most, my answer would definitely be chiffon cakes. They are moist and tender. They are soft and fluffy (I will show you a video of my springy cake at the end of this post). They are easy to make and the recipe is versatile enough to be tweaked to other flavors. I have already blogged about over 20 variations throughout these four years and the number is still growing. Feel free to check out this Cake section to see the entire list of cake recipes I have published.
This time I am sharing with you a chiffon cake recipe that is flavored with Milo. All I did was to replace the milk with very concentrated Milo. As Milo powder already contains sugar, it took me three trials to find out the right balance to the sweetness and flavor. If you would like an even stronger Milo flavor and don’t mind the extra sugar, you may want to add an extra heaping scoop of Milo to the cake. Sprinkling the cake with extra Milo powder before serving is an excellent idea too!
Milo Chiffon Cake
For 7” tube pan
6 – 7 Tbsp (about 40 – 45 g) Milo powder
40 g milk, hot
80 g cake and pastry flour
4 egg yolks, large
35 g grapeseed oil
4 egg whites, large
1/2 tsp cream of tartar
40 g granulated sugar (I used organic sugar)
Notes: The eggs I use are about 50 – 55 g each without shells.
美錄粉 6 – 7湯匙(約40-45克)
Preheat oven to 325ºF/165ºC. Dissolve Milo powder into hot milk. Set aside to cool
Place sifted flour into a mixing bowl. Make a well in the center then pour in the egg yolks, oil and Milo mixture. Whisk gently until incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
Pour into an ungreased tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
Bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 25 to 30 minutes more or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
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