Milo Cake
This milo cake is moist and tasty. Even though some people prefer to drink hot cocoa made with milo, others prefer eating milo right out of the can.
Ingredients
For the Cake
- 3 eggs
- 1 cup powdered sugar
- 2 cups milk
- 1 cup oil or melted butter
- 1 tsp vanilla extract
- 1 cup flour sifted
- ½ cup spoons of Milo
- 1 tbsp baking powder
For the icing
- 1 cup heavy cream
- ½ cup mascarpone
- ¼ cup sugar
- 1 tsp vanilla extract
- chocolate sprinkles
- 1 cup milk
- 2 tsp sugar
Instructions
- Beat the eggs and sugar in a deep bowl with a mixer until the powdered sugar is completely dissolved. The mixture will change from a bright yellow to a faded yellow.
- Whisk in the oil, milk.
- Add the sifted flour, milo and baking powder and mix with a wooden spoon or spatula.
- To prevent the cake from sticking grease the bottom of the pan and add some flour. Tap out the excess flour. (you can use a non-sticking spray)
- Pour the cake into the mold and smooth it with a spatula.
- Bake the milo cake in a pre-heated 170 degree C or 350 degree F oven for 40 minutes. Let the cake cool.
- Whisk together heavy cream, mascarpone, sugar and vanilla extract (Careful not to over whisk).
- Once the cake completely cool down, add (1 cup milk and 2 teaspoon sugar), let the cake absorb it. Add the heavy cream and mascarpone and the sprinkles on top of the milo cake.
Video
Notes
Beat 275g butter, softened until creamy then gradually add 625g icing sugar, sifted and 397g tin condensed milk. Once the cakes have cooled completely, add the icing at room temperature.
If you don’t have the sprinkles, you dust the iced cake with some milo. With time the Milo sprinkles on the outside of the cake will absorb moisture from the icing and become sticky so it’s best eaten on the day you make it.
Tried this recipe?Let us know how it was!