Tri-flavoured Chiffon Cake (Nutella, Milo, & Horlick)

I was thinking if I should bake a Milo chiffon cake, because I LOVE MILO, but I also like Horlick, and Nutella… Since I couldn’t decide… I made one with all 3 flavours. Granted that the colours were not as well defined as I wanted it to be. Perhaps the next time round I should add some cocoa powder or more nutella to make a darker shade. But overall the cake was really soft, moist, and yummy! I really like how chiffon cakes are much healthier with its egg base, butter-free, and use no baking agent at all, and yet it rises so nicely and remains so moist! I adapted my chiffon base recipe from Phing Shay and Suzanne’s blog: Loving Creations 4 You. They are a pair of really talented bakers! Please check them out if you like creative chiffons or baos! 🙂

Ingredients (17cm cake)

(A)

• 3 yolks
• 20 g sugar
• 35g corn oil
• 60g flour
• 45g milk
• Pinch of salt