Cake Dessert

Zebra Milo Cheesecake!

Yum

I’m a big fan of the Japanese Cotton Cheesecake. And I though why not make a zebra pattern one with some Milo? That’s a winning combo for me! I have no idea why the cake shrink even though I cooled it slowly in my oven, nonetheless the cake was a hit when I brought it to a mini get-together. It’s pretty labour intensive but the result was worth it. The Milo taste however, was very subtle.. Perhaps a little more Milo powder might do the trick. I wrapped my springform with aluminum foil, then realized my waterbath will not be deep enough so I used a separate water bath method, and was too lazy to remove the foil.

Ingredients (Makes a 9 inches Spring Form Pan)

  •  5 large eggs, separated
  • 250g cream cheese, room temp
  • 60g all purpose flour
  • 25g Milo powder (measure when you are ready to add into mix)
  • 105g castor sugar
  • 20g corn flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 50g butter, soften
  • 1/2 tsp vinegar or lemon juice
  • 100ml milk

Preheat oven to 160C and fill a pan with tap water.
Place a wire rack on top of that. You will be putting the cake pan on the rack.
Lightly spray/grease your springform pan and line the bottom with baking paper.

Using a double boiler with simmering water.
Melt butter, and cream cheese in milk.

Whisk until no clumps can be found.
Remove from heat to cool.

Meanwhile, beat egg whites until foamy, then gradually add sugar, and continue to beat until you get soft peaks. The top of the peak will bend when lifted.

When mixture is cooled, whisk in egg yolks and vanilla extract.

Sift in flour, salt, and corn flour.
Mix well.

Now separate the beaten egg whites into equal portions using a scale.
And do the same for the egg yolk mixture.
You will need a yellow, and brown batter.

Fold in one of the egg white meringue into separated yolk mixture together with the Milo powder.
Do it gently!

Fold in the other meringue into the other bowl of yolk mixture to get the yellow batter.

Scoop 3 tbsp of yellow batter onto the center of the pan.
Then scoop 3 tbsp of brown batter onto the center of the pan.
Alternate between the 2 batters until all used.
Bake for 45-55 mins or until skewer comes out clean and top is nicely golden brown.

Turn of oven heat, leave oven door slightly ajar and allow cake to cool for at least 1 hour.

Remove from pan, remove parchment paper and allow to cool completely before transferring to chill in the fridge for at least 2 hours or until completely chilled.

Serve and enjoy the pretty patterns!

Bon appetit!!

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