Ingredients(make one 16cm cake)
1 tablespoon milo powder
20ml hot water
2 egg yolks
20 g caster sugar
20 ml olive oil
40 g self-raising flour
2 egg whites
1/4 teaspoon cream of tartar
50g caster sugar
Method:
-Stir milo powder with hot water until dissolved. Let cool.
-Stir milo powder with hot water until dissolved. Let cool.
-Sieve flour and set aside.
-Separate egg yolks/whites and bring to room temperature.
-Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved.
-Separate egg yolks/whites and bring to room temperature.
-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.
-In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy.
-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 stiff peaks form.
-Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
-Pour batter into a 16cm (6 inch) tube pan (do not grease the pan).
-Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
-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.
-Remove from the oven and invert the pan immediately.
-Remove from the oven and invert the pan immediately.
-Let cool completely before unmould.
