Cake Dessert

Moist Milo Cake Roll with Condensed Milk Sweetened Whipped Cream


Anyone who knows me, knows I’m a Milo lover! I even got the hubs addicted to having an iced Milo every night. I tried using the usual swiss roll recipe that I usually make to create this. But it turned out very dry and the cake cracked when rolled. So I modified the recipe and omitted butter all together. I suppose this recipe is healthier. Because this recipe was kind of an impulsed trial run, I didn’t take any picture of the steps. 🙁


  • 4 eggs, separated
  • 1/2 cup sugar
  • 1/2 cup + 1 tbsp cake flour
  • 2.5 tbsp Milo powder
  • Pinch of salt
  • 3/4 tsp baking powder
  • 2 tbsp hot water
  • 1/8 cup sour cream (I used low fat)
  • 1 cup whipping cream*
  • 1/4 cup condensed milk*
  1. Preheat oven to 180*C
  2. Lined baking tray with parchment paper
  3. Beat the egg yolks on med-high, add vanilla, and 1/4 cups sugar until light yellow n fluffy (refer to this post on how the eggs should look like)
  4. Sift salt, baking powder, and cake flour together
  5. Dissolve Milo powder in hot water, then stir in the sour cream until combined
  6. Beat egg whites until soft peaks formed, gradually add 1/4 cup sugar and beat till firm peaks are formed
  7. Combined the egg mixtures by folding in the yolk mixture into the white in 2 batches
  8. Fold in the Milo mixture
  9. Pour batter into prepared tray
  10. Bake for 12-14 mins
To roll
  1. Let cool for 5 mins
  2. Turn the cake out on to another clean parchment paper on your counter-top
  3. Remove the baking paper attached to the cake
  4. With the help of the bottom baking paper, tightly roll cake and leave to cool completely on a wire rack
  1. Whip the cream on med – high speed
  2. Slowly add in the 1/4 cup condensed milk
  3. Beat for about 5 mins, checking every now and then that the cream is formed. It should be like the firm peaks. Make sure you do not over beat or the cream will separate! 
  1. Unroll the cooled cake
  2. Spread all the cream on the cake
  3. Roll back and chill for an hour before serving
Bon appetit!!

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  • Reply
    Jace Tan
    11 September, 2013 at 9:29 am

    Hi…I remembered that you once did Milo cookie. Mind sharing the recipe?

  • Reply
    Jacey Tan
    16 September, 2013 at 2:02 am

    Thanks Shar!

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