Lately there is a trend of cooked dough method chiffon cake making its rounds on food groups. I have always wanted to try making a chiffon cake, however I only own a non-stick angel food pan and chiffon cakes need a pan that is not non-stick so it will rise. I dug through my kitchen cabinets and found a rectangular aluminium tin pan… Did a little research online and it pointed me to Ogura Cakes, the texture, moistness, and cottony softness of the sponge cake got me.. I wanted it so badly I stayed past bedtime to bake it. It is pretty much a chiffon without using a tube pan. The name sounds Japanese, however from what I gathered, it originated in Johor, Malaysia. Its one of the popular buttercream sandwiched cake that is sold in bakeries. Just like chiffon, it can be pretty tricky… Some recipes asked for soft peaks, some stiff peaks, some just before stiff peaks… Confusing. I decided on stiff peaks, based on the experience I have with roll cakes. I adapted the recipe from Chinadoll Baking Dairy and made quite a few adjustments to have Milo incorporated in it.

I’m more than happy with the result! The cake climbed so nicely, did not shrink much, I had a beautifully browned smooth top, and it was one of the softest, moistest cake I’ve every had! Will definitely be making it again!

Ingredients (8-9 inches square pan, although I used a rectangular)

  • 5 large eggs, separated
  • 1 whole egg
  • 30g Milo powder
  • 20g Hot water
  • 45g Corn oil
  • 60g Fresh milk (tetra pack Milo for a more intense flavour)
  • 60g superfine flour/cake flour, sifted
  • 1/4 tsp cream of tar tar
  • 65g castor sugar

On the bottom rack of your oven, place a baking tray larger than your baking tin with 2 cups of water.
Preheat oven to 150C.

Dissolve Milo in hot water and set aside.

Beat egg whites till bubbly and add cream of tar tar.
Continuing beating until soft peaks and gradually add sugar.

Continue beating till it just reached stiff peaks.
Meringue should be nice and glossy.

Whisk together yolks, egg, milo mixture, oil, and milk till well combined, and thick.

Sift in flour and mix well.

Add 1/3 of the meringue to yolk mixture.

Fold until well incorporated.

Add the rest of the egg white.

Fold quickly but gently until well combined.
Careful not to deflate the batter!

Pour batter into a bottom lined baking tin( do not grease ).
Smooth the top with a spatula.
Bang the tin on the counter top 3 times each side to get rid of big air bubbles.

Steam bake it for 55mins on 150C or until skewer comes out clean.

Once out of the oven invert to cool.

After 15 mins, remove from tin, peel baking paper off very gently (good parchment paper makes it easier to peel), and continue cooling.

It is easier to cut when it is cooled and chilled.
Or if you are like me and can’t wait, slice into half the cake and proceed to eating that half whole.

See how soft is the cake!!!!! <3

Bon appetit!!

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