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Monday, April 30, 2012

Milo Chiffon Cake (I)

Modified the osmanthus chiffon recipe a little.This milo chiffon is soft and moist but lack of milo taste,i will add more milo powder in future.(*edited:i made another one which is much stronger in taste!Click here!) But still,my daughter loves it.,maybe because of the texture.Ha! She is addicted to the chiffons i make.

  • 1 x 17cm tube tin

You will need:

100g cake flour
25g sugar
1 teaspoon baking powder
50ml oil
75ml milk
2 tablespoons milo powder
4 small egg yolks (or 3 medium egg yolks)

4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
40g sugar

The Preparation:
  1. Heat milk and melt the sugar and milo powder,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

~Indulge in what we make at DeQueenKitchen~

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