The cake will look like a fluffy pillow when it’s just out of the oven and the top will shrink to level during the cooling process. Turning the cake upside down will help minimize the shrinkage of the cake. Use a removable bottom aluminium baking tin for best results. If you use a baking paper to line the bottom, DO NOT grease, and be VERY VERY gentle when peeling it off. Use a good parchment paper for this bake. And expect a little drop in the base due to the parchment paper used.
DO NOT leave to cool in tin for too long as there will be condensation in the tin and cause the base of the cake to be soggy. This cake is basically a chiffon cake without the center tube to hold its structure, so it depends on the stability of the meringue to hold it’s shape. Your eggs need to be at room temperature too! I do have to trim about 0.5cm or less on all 4 sides of the cake to straighten the sides.
I adapted from Wendy’s Small Small World for this recipe. I felt that it is not as moist as the Milo cake, but still moist and soft nonetheless. After so many bakes using Milo powder, I have to say that Milo makes the bake product a little more moist than usual. Another win for Milo!
Ingredients (Makes a 8-9 inches square pan)
- 6 large eggs, separated
- 1 whole egg
- 65g corn oil
- 80g coconut milk (I used low fat)
- 70g sugar
- 1/3 tsp vanilla extract
- 1/3 tsp chocolate emulco
- 1/3 tsp pandan paste
- 65g superfine flour, sifted
- 1/4 tsp cream of tar tar
- 1/4 tsp salt
Preheat oven to 160C with a tray of 2 cups of tap water on the lower rack as shown in the picture.
Or you can use 150C which was used in my other recipe.
In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
Then continue beating and drizzle in your coconut milk.
Mix salt into flour.
Sieve in your flour mixture and mix in 3 batches until well combined.
It should be pale yellow and thick.
Meanwhile, in the electric mixer beat eggs until bubbly then add 1/4 tsp cream of tar tar.
Continue beating until soft peaks and gradually add sugar.
Continue until you get just get stiff peaks.
Meringue should not fall out when you turn it upside down, and it should be glossy.
Add meringue into yolk mixture and fold until combined.
Use quick and gentle strokes. DO NOT deflate batter.
Divide batter into 3 portions.
Add pandan paste in one, chocolate emulco in the other, and vanilla for the last one.
Fold each one until nicely combined, again remember not to deflate batter.
Line your baking tin with parchment paper on the bottom only. DO NOT GREASE!
Pour chocolate batter and use a spatula to spread it out. Bang it on counter top to release big air bubbles.
Then do the same for the pandan batter.
And lastly the vanilla batter.
Give it a few good bangs on the counter top before sending it to the oven.
Bake for 160C for 40 mins, then lower temp to 140C for 20 mins.
Or bake for 150C for 50-55 mins.
Once baked, straight away overturn it on wire rack.
Ten minutes later, use a knife to run around the sides of the cake.
Remove from tin, very gently remove parchment paper.
Continue to cool upside down.
Wait for it to cool completely before cutting.
It will be easier to cut when it’s chilled.
Keep in air tight container in fridge.