Made this Milo Chiffon for Sunday tea which inspired by @ig_honeybeesweets post on Instagram. Modify the recipe a bit for our preference (lesser flour and sugar). Ingredients:- - 5 egg yolks - 25g caster sugar - 1/2 teaspoon vanilla extract - 20ml corn oil - 80ml warm water mix with 70g milo powder - 80g cake flour - 50g mini chocolate chips Meringue ingredients: - 5 egg whites, chilled - 70g caster sugar - 5g corn flour Method: 1. Whisk egg yolk and sugar till thick and creamy. Stir in oil, milo water, vanilla extract and flour in order till combined. Set aside. 2. Using electric beater, beat cold egg whites till frosty, gradually beat in sugar mixture till stiff peak form. 3. Fold meringue into yolk batter in 3 batches till combined (do not over mixed). 4. Lastly gently fold in chocolate chips and pour batter into a 21cm chiffon tin. 5. Give the tin a few bang from height then sieved a layer of milo powder on top, scatter some chocolate chips. 6. Bake in preheated 160 degree oven for about 45 minutes or until a skewer inserted in the centre and comes out clean. 7. Invert the chiffon tin to cool immediately before unmould.
Posted on: Sun, 31 Aug 2014 09:01:40 +0000
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