| Ingredient | Method |
| Cake: 5B egg yolks 20g caster sugar 110g LP flour 1tsp vanilla essence 90g milo powder 75g veg oil 100g milk 5B egg whites 50g caster sugar few drops lemon juice | 1. Line cake tray with parchment paper at the base. 2. Preheat oven to 170C. 3. Place egg whites in clean mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until soft peaks form. 5. In another clean bowl, mix the egg yolks, vanilla essence and milo powder until combined. 6. Pour the flours and stir until well combined. 7. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 8. Add the rest of the meringue and fold gently using spatula until well combined. 9. Pour cake batter into cake tray. Tap pan on the counter to remove air bubbles. 10. Bake in preheated over for 35-45 minutes or until top is evenly browned. 11. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. Cool completely. 12. Cut into round size according to the 8" cake pan and place into cake pan and a long rectangle size with 4-5cm and place and surrounded around the cake pan. Set aside. |
| Cream cheese filling 300g cream cheese 30g butter 45g condensed milk 45g icing sugar 2B eggs 180g Milo 60g sour cream 30g corn starch 30g flour 60g milk 5ml lemon juice 1tsp vanilla extract flavor A: 85g milo+25g milk | 1. In a bowl, beat cream cheese (room temperature), butter, condensed milk and icing sugar at low speed for about 30 – 45 seconds till smooth. 2. Then add egg, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Set aside. 3. Place 200g cheese batter into a clean bowl, add flavor A and mix until well combined. 4. Pour the step 3 batter into cake pan, bake for 15-20min (bain marie method) @ 170C. 5. Take out from the oven and carefully pour step 2 batter into the cake pan. Continue bake for another 40-50min. Lets chill completely. |
| Ganache: 20g white chocolate coins, melted 65g sour cream 40g Milo powder | 1. Combine all ingredients and mix until stir until well. 2. Spread the ganache over the cake. 3. Decorate with milo nuggets and dust with milo powder on top. |
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