IMG_9391ingredients (17cm chiffon pan)

100g egg yolk (c. 5 large egg yolk)
50g coconut oil
80g milk
60g milo powder
18g condense milk
130g cake flour, sifted twice

200g egg white (c. 5 large egg white)
70g caster sugar

finishing

chocolate ganache
140g whipping cream
16g milo powder
90g semi sweet chocolate chips
5g butter

IMG_9389食材(17厘米起风蛋糕模)

蛋黄 100克(约 5颗大蛋黄)
椰子油 50克
牛奶 80克
美禄饮料粉 60克
炼奶 18克
蛋糕粉 130克、过筛两次

蛋白 200克(约 5颗大蛋白)
绵白糖 70克

收尾

巧克力甘纳许

淡奶油 140克
美禄饮料粉 16克
微甜巧克力豆 90克
黄油 5克

Directions/做法

IMG_9387– mix milk, condense milk and milo powder together. blend well
牛奶、炼奶和美禄饮料粉混合、拌匀

– whisk egg yolk briefly then whisk in oil
蛋黄略打散后加入油。拌匀

– add milk mixture into egg yolk. mix well
拌入第一步骤的美禄奶水。拌匀

– add in flour and incorporate well
加入面粉,搅拌至无颗粒

– add sugar to egg white in 3 additions, and beat till stiff, shiny peaks
糖分三次加入蛋白打至湿润、硬性状

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入蛋黄糊

– pour batter into chiffon pan and tap pan a few times
准备好的面糊倒入烤盘在案板轻拍几下

– bake in preheated oven of 180 degrees C, second lowest rack for c. 40 mins  or till an inserted skewer comes out clean
送入预热至 180摄氏度倒数第二层烤箱烤 40分钟或至插入的竹签不带面糊既可

– invert to cool completely before unmoulding
出炉后立马倒扣待完全冷却再脱模

– mix and dissolve all ganache ingredients (except butter) in a bowl over a pot of simmering water. once chocolate melts, remove from heat and stir in butter. allow to cool slightly then chill for about 20 mins or when consistency resembles honey
将所有甘纳许食材(除黄油)隔热水搅拌至巧克力融化。离火、加入黄油。拌匀。略凉后冷藏约 20分钟或直至质感和蜂蜜相似

– use a spoon to drizzle the ganache onto cake, allow it to flow downwards naturally. chill and set before serving. i topped it with kinder bueno happy hippo
使用勺子将甘纳许勺至蛋糕体上以让其自然往侧滑下。冷藏凝固后既可切片享用。我用了 kinder bueno 家滴开心河马夹心巧克力点缀

Personal notes/温馨小贴士:

IMG_9392– feel free to replace coconut oil with corn oil or any nut oil
椰子油可随意用粟油或任何坚果油替代

– you can use a larger chiffon cake pan but do adjust baking time accordingly. i used 17cm as it is a personal preference for tall cakes
您可用较大的戚风蛋糕烤盘。请适当调整烘焙时间。我用了 17厘米烤盘因本人对高挑的蛋糕体比较情有独钟

– butter in ganache can be omitted. i added it to give the ganache a glossier finish
甘纳许里的黄油可免。但加入黄油的甘纳许更有光泽

IMG_9393

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(10) Comments

  • Doreen/my little favourite DIY (August 12, 2015)

    Good morning Vic Vic dear,
    I love your Milo chiffon.
    I\’m gonna bake and deco this like you and post in LTU September because LTU September theme is \’Milo\’…:D
    Thank you do so much for this cute chiffon cake.
    Cheer!
    mui

  • Zoe (@bake4happykids) (August 12, 2015)

    Hi Victoria,

    After seeing your yummy cake, I was thinking the same as Doreen… as we are baking or cooking with Milo next month for our LTU!

    Bookmarked!

    Zoe

  • Luvswesavory Karen (August 12, 2015)

    Wow ! Cutie hippo … lovely milo chiffon cake 😀

  • May Law (August 12, 2015)

    Woo…..好高挑的7风蛋糕, 淋上巧克力酱, 心都被带走了也! 哈哈。。。

  • Joyce, Kitchen Flavours (August 12, 2015)

    Hi Victoria,
    Your chiffon cake bakes up tall and gorgeous! With the ganache, it looks so yummy!

  • LY (August 13, 2015)

    Awesome!!

  • 婉婉下午茶 (August 13, 2015)

    好可爱的构思!!cute cute 河马在烂泥巴玩乐♥高高的美禄戚风让人心情变好~

  • Little Blue (August 13, 2015)

    每次在你家出现的蛋糕都是很可爱的。。。。哼哼哼。。。不过我一点都不讨厌。。。我很喜欢!!

  • Jess@Bakericious (August 14, 2015)

    I always love cakes that are tall tall, so pretty.

  • delishar (August 14, 2015)

    Hi Victoria! I\’m so very in love with this cake of yours! So tall, so pretty, so milo-y!!! Moist, soft, and omg! I have to make this! I\’m bookmarking this! Thank you so much for sharing. 😀

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