Marble Milo Spongy Butter Cake

 

Ingredient

Method

A: 140g unsalted butter, room temp. 70g caster sugar 60g sour cream 7 B egg yolks 210g low protein flour 2 tsp baking powder 1 tsp baking soda 115g milk 1 tbsp vanilla essence 120g Milo powder+20g milk   B: 7 B egg whites 100g caster sugar 1/4tsp cream of tartar

1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and sour cream and mix until well. Then mix in the balance flours. Divide into two equal portions. First portion mix with milo flavor and the other portion remain as plain batter. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined.. 6. Divide the meringue into 2 equal portion. For first meringue, fold 1/3 of the meringue into the plain batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat this step for milo portions. 7. Pour 3-4 tbsp plain batter into 8-9" round cake pan lined with baking paper on bottom, alternate with plain and milo batter. Repeat til finished. 8. Bake in a preheated over at 180C about 55-60 minutes.