Milo Coco Moist Butter Cake

Milo Coco Butter Cake.jpg
Milo Butter cake.jpg

Egg yolk mixtures
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence

5 egg yolks
90 ml fresh milk
1/2 tsp baking powder
200 g Self Raising Flour
1/4 tsp salt
21/2 tbsp milo powder
1 tbsp coco powder
(sieve flour, salt and baking powder 2-3 times)
80 g raisin – coated with 1 tbsp sifted flour mixtures

5 egg whites
80 g castor sugar

1) Sieve coco and milo powder into flour mixtures, stir to mix well. Set aside.
2) Cream butter and castor sugar in a mixing bowl till light and fluffy, add in vanilla essence and mix in evenly. Add the egg yolk one at a time and mix well before adding the next.
3) Add the flour, raisin, milk in sequence : flour-raisin-milk-flour-raisin-milk, mixing until well incorporated. Set aside.
4) In a clean mixing bowl, whisk egg whites till foamy, gradually add in sugar and whisk till stiff peak forms. Transfer 1/3 of the meringue to egg yolk mixtures and beat it in. Gently fold the remaining meringue to egg yolk batter  and mix till no white streaks remain.
5) Pour batter into a lined and grease 8″ 8″ square/round baking pan and smooth the top with a spatula. Bake in a pre heated oven 170 c for 40-45 minutes or until cake is cooked.
6) Once baked, cool the cake in pan for 10 minutes before transferring to a cooling rack to cool completely.

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