Thursday, 4 September 2014

Traditional Milo Cake




Ingredient:

57g Milo
136ml Milk
80g Brown Sugar
1 Egg Yolk
130g Cake Flour
1/2 tsp Bicarbonate Soda
1/4 tsp Salt
120 Unsalted Butter, at room temperature
90g Caster Sugar
1 1/2 egg
1/2 tsp vanilla essense

Method:

1. Preheat oven at 170 Deg C and butter the cake tin.

2. In a double boiler, combine the Milo , one third milk, brown sugar and egg yolk. Stir until smooth and thickened. Let it cool.

3. In a separate bowl, sift flour, bicarbonate soda and salt. Keep it aside.

4. With an electric mixer, cream the butter with the caster sugar until light and fluffy.Beat in the whole eggs, one at a time. Mix in the vanilla essence.

5. On low speed, fold the flour mixture into the butter mixture alternately with the remaining milk.

6. Add the Milo mixture and mix until well combined.

7. Pour the batter into cake tin and let it bake till skewer inserted in the center comes out clean, 30-40 minutes.

8. Let it cool in the tin on wire rack for 10 minutes before unmoulding.

9. Enjoy the cake.


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