Milo Chiffon Cake

This recipe yields a very soft and nice texture for Chiffon and I like it quite alot. I will be using this recipe for my chiffon cakes unless I found a better recipe.

As most bakers are using 17cm and 23 cm chiffon mould, I will blog the ingredients quantity for this 2 moulds. The 17cm quantity will be stated in brackets.

Ingredients:

Egg Yolk Batter:

8 Egg Yolks  (5)

105g Milo Drink (I use 3 in 1) (70g)

45g Caster Sugar (30g)

50g Vegetable Oil (50g)

128g Cake Flour (83g)

Egg White Batter： 

8 Egg Whites (5)

105g Caster Sugar (70g)

Method:

1. Add egg yolk to caster sugar, cream with spatula or mixer till sugar melts

2. Add fresh pandan juice, oil and blend well till smooth and shiny

3. Add cake flour and mix well

4. Whip egg whites till foamy, add sugar in batches and whip till stiff peaks

5. Add 1/3 whipped whites to egg yolk batter, swirl in with spatula and mix well

6. Add in remaining egg whites and mix well

7. Pour batter into 23cm chiffon mould

8. Bake in preheated oven for 1 hr 10 mins at 170C.

9. Invert immediately when out of oven and cool.

Recipe shared by Caryn Man.