Recipe Milo chiffon 16cm mould Pandan chiffon 18 cm mould MILO chiffon cake , Ingredients :(make one 16cm

m cake) 1 tablespoon milo powder 20ml hot water 2 egg yolks 20g caster sugar 20ml olive oil 40g self-raising flour 2 egg whites 1/4 teaspoon cream of tartar 50g caster sugar Method: 1.Stir milo powder with hot water until dissolved. Let cool. Sieve flour and set aside. 2.Separate egg yolks/whites and bring to room temperature. 3.Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in milo mixture and oil. Whisk till combined. Sieve over the flour and fold gently with a spatula until flour is fully incorporated into the batter. 4.In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form). 5.Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. 6.Pour batter into a 16cm (6 inch) tube pan (do not grease the pan). Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean. 7.Remove from the oven and invert the pan immediately. Let cool completely before unmould. ----------------------------------------------------------Pandan Chiffon Cake Ingredients: (for 7" tube pan) 3 egg yolks (use large eggs, 60g without shell) 35g caster sugar 70g coconut milk 55g vegetable oil 1 teaspoon vanilla extract 1/2 teaspoon pandan paste 1 tablespoon pandan juice pinch of salt 100g cake flour 4 egg whites (use large eggs, 60g without shell) 50g caster sugar (Note: I omitted the baking powder and cream of tar tar which is called for in the original recipe.) Method: 1.Sieve flour and set aside. 2.Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thick. Add coconut milk gradually, stir to combine. Add vegetable oil gradually, stir to combine. Add vanilla extract, pandan paste and salt. Stir to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside. 3.In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.) 4.Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. 5.Pour batter into a 17cm tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 6.Bake in pre-heated oven at 170 degC for 35 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.