From The Straits Times    |

INGREDIENTS
100g + 3 heaped tbsp Milo powder
80ml hot water
5 egg yolks
100ml corn oil
175g self-raising flour
8 egg whites
½ tsp cream of tartar
150g caster sugar

DIRECTIONS
1 Preheat oven to 200 deg C.
2 Mix 100g of Milo powder with the hot water to form a smooth paste. Set aside.
3 Using a mixer, beat the egg yolks on medium-high speed until they thicken.
4 Fold in the corn oil and self-raising flour by hand to make a smooth mixture.
5 In a separate bowl, whisk the egg whites with the cream of tartar in a cake mixer on medium-high speed, while adding the sugar gradually. Stop when the egg whites are stiff – the mixture should not drip when you lift the whisk.
6 Gently fold the beaten egg whites into the Milo mixture, one-third of it first, and then the rest. Avoid using vigorous movements so that air is retained in the mixture for a light and fluffy cake.
7 Pour one-third of the cake mix into a 25cm tube cake pan and sprinkle 1 heaped tbsp of Milo over it. Repeat for the remaining cake mix.
8 Gently knock the cake pan against the table to get rid of the big air bubbles – they will rise to the surface and burst.
9 Lower the oven temperature to 160 deg C. Bake for 45min.

All ingredients are available in supermarkets in Singapore.

This article was originally published in Simply Her January 2013.