Milo Chiffon Cake 美禄戚风蛋糕
After a hiatus from blogging and away from the computer for about four months, finally I’m back! Sorry to all the readers for the long absence. For today’s post, in fact my first post for 2018 is Milo Chiffon Cake. I got the inspiration from the TV advertisement ‘Milo Peng’ recently. Milo is a delicious drink that isn’t too sweet much to my liking. Since I’m craving for a piece of cake for my afternoon tea, I baked this light malt fragrant, soft and light chiffon cake with the Milo drink and added some Nutella to enchance the flavour. Definitely perfect to serve this delicious Milo chiffon cake at anytime of the day!
- 5 egg yolksegg with shell, about 70g each
- 15g caster sugar
- 45g corn oil
- 100ml Milo drink
- 1heapful tbsp Nutella
- 100g cake flour or plain floursifted
- 1tsp vanilla extract
- 5 egg whites
- 45g caster sugar
- 1tbsp corn flour (starch)
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Combine Milo drink and Nutella together, stir well.
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Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by Milo mixture (step 1) and combine well.
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Sift the flour for the second time directly into the yolk mixture together with the vanilla extract. Stir well and set aside.
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Meringue – Combine sugar and corn flour together, set aside.
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Beat egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.
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Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, gently fold before the next until just combined.
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Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 minutes.
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Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Please keep in mind that all ovens temperature and baking time varies
美禄戚风蛋糕
美禄有谈谈的香味，加了榛子酱会使蛋糕更加美味。
材料：
- 5个 蛋黄 （鸡蛋连蛋壳一个约70克）
- 15克 细砂糖
- 45毫升 玉米油
- 100毫升 美禄饮料 （瓶状）
- 1大汤匙 榛子酱 (Nutella)
- 100克 普通或低筋面粉，过筛
- 1茶匙 香草香精
蛋白霜
- 5个 蛋白
- 45克 细砂糖
- 1汤匙 玉米粉
做法：
- 先将美禄饮料和榛子酱混合均匀，备用。
- 将蛋糊和细糖用手打蛋器搅拌均匀至略微泛白。加入玉米油拌匀，接着倒入美禄液体（步骤1）和香草香精， 再拌匀即可。
- 把面粉再过筛第二次入蛋糊里，拌均匀，备用。
- 蛋白霜 – 将砂糖和玉米粉混合均匀。
- 用搅拌机把蛋白打致起泡泡，细砂糖混合物分2次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再分两次倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入20cm戚风摸。放入预热烤箱摄氏170度烤约40分钟左右或至熟。
- 烤好的蛋糕从烤箱里取出，立即倒扣直到冷却才脱模，即可切片享用。
**烤箱温度和烘烤时间务必根据自家烤箱来定
The post Milo Chiffon Cake 美禄戚风蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/milo-chiffon-cake/
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