Monday, 3 February 2014

Milo and Mandarin Orange Chiffon Cake

I still have mandarin oranges to clear! Had yet another baking session with another neighbor who has been receiving my bakes. I decided to play around a little bit more so I made a layered Milo and mandarin orange flavored cake with orange peel decorations. This time round I remembered to remove the pith from the orange peel and the cake tasted better :).

Since Valentine's Day is coming, I decided to do a Love and Hearts theme :).

I used the same recipe as my previous post, except that I divided the egg yolk batter into two and added Milo paste to one of them, and raised the oven temperature by 5 degrees Celsius as I was in a rush and needed a shorter baking time (40 minutes). The paste was made by mixing 5g of fresh milk with 9g of Milo powder. I poured the orange and Milo batter alternately to get a striped look from the outside. Try to pour the batter near the outer surface of the tin so that the different flavors will appear distinct when baked.

As I was too generous with the orange zest, the orange flavor overpowered the Milo flavor and I couldn't taste the Milo much. If you would like to attempt this, perhaps you could substitute with cocoa powder for a stronger chocolately taste and cut down on the amount of orange zest.

With love,
Phay Shing

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