Browsing Tag


    Cake Dessert

    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)


    • 3 yolks
    • 20 g sugar
    • 35g corn oil
    • 60g flour
    • 45g milk
    • Pinch of salt
    1. 5g hot water + 10g Horlick powder, mix to dissolve and form paste
    2. 5g hot water + 10g Milo powder, mix to dissolve and form paste
    3. 15g Nutella
    • 4 egg whites
    • 40g castor sugar
    • 1/4 tsp cream of tartar
    Preheat oven to 160C.
    Beat yolks and sugar until pale yellow and thick (ribbon stage). 
    Stir in salt, oil until combined, then mix in milk.
    Sieve in flour and mix until no lumps found.
    Divide yolk batter into 3 equal portions.
    (A + B)
    For each portions, mix in each flavour respectively. 
    In a clean mixing bowl, whisk egg whites with cream of tartar until foamy.
    Slowly add in sugar while beating egg whites.
    Beat until stiff peaks formed.
    Divide meringue into 3 equal portions.
    (AB + C)
    Add each portion of egg white into each flavoured yolk batter respectively.
    Gently fold in to combine for each flavoured batter.
    Pour horlick batter into ungreased chiffon tin, then level batter.
    Gently pour Milo batter on top, and level batter.
    Lastly, pour the Nutella batter on top, and level the batter.
    Tap the tin on your counter top a few times to remove air bubbles.
    Bake for 15 mins on 160C, then 20-25 mins on 150C.
    Invert to cool immediately after removing from oven.
    Allow to cool completely before unmoulding. 
    Bon appetit!!
  • Cookies Dessert

    Witches Fingers Malt Cookies

     Chewy Witches’ Fingers…. I meant… Chewy Malt Cookies! Yup, they are for halloween, but no I’m not giving them out as treats. They are really for fun and I want no…