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Based in Johannesburg, South Africa
like many, love Milo. So I thought with winter coming up, I would round up these
Milolicious recipes for you to try out. They have all been tried, tested in my
kitchen, and devoured on the same day that I made them.
First up: "The best
Vanilla Cake" I have ever tasted and no, it’s not my recipe. I happen to come
across this recipe while doing research for a completely unrelated topic and
just had to try it out! This recipe has been adapted from the Cupcake project blog. Thankyou so much Stef!
It’s time you try it out for yourself….with my ever moist "Milo icing".
icing stays wet and doesn’t dry up even if you leave it out of the fridge for 2
days. Most of all, it is delicious! P.S. I have a bad habit of chucking cakes into the microwave instead of
storing them in a container, so my family can easily access it.
Vanilla Cake with Milo Icing:
(225 grams) granulated sugar
bean ( I just omit this if I don’t have it)
cups (175 grams) cake flour, not self-rising
teaspoons baking powder
teaspoon baking soda
(57 grams) unsalted butter, room temperature
eggs, room temperature
(75 grams) full-fat sour cream (I used yoghurt, or milk with 1 teaspoon lemon
canola oil or vegetable oil (60 ml)
tablespoon pure (not imitation) vanilla extract
(160 ml) whole milk
Preheat oven to 350 F
In a small bowl, combine
sugar and seeds from the vanilla bean.
Using the back of a
spoon, move around the bowl and apply pressure to break up any clumps of seeds
and to better infuse the vanilla flavor into the sugar. Set aside.
In a medium-sized mixing
bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking
soda, and salt.
Add the vanilla bean
sugar and mix until well combined.
Add butter and mix on
medium-low speed for three minutes. Because there is so little butter, you'll
end up with a very fine crumb texture.
In a small mixing bowl,
whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to
the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix
on low speed until just combined. The batter will be liquid. (Don't worry, you
didn't do anything wrong. It's supposed to be that way.)
Fill cupcake liners just
over 1/2 full.
Bake for 14 minutes and
then test to see if they are done if you are doing cupcakes. They are done when
a toothpick comes out without wet batter stuck to it. The cupcakes should
appear white with specks of vanilla bean. They should not turn a golden brown.
If they are not done,
test again in two minutes. If they are still not done, test again in another
When the cupcakes are
done, remove them immediately from the tins and leave them on a cooling rack
(or just on your counter if you don't own a cooling rack) to cool.
For large cakes: divide
evenly into two cake tins. Then bake at 175deg c for about 25-30mins. Check
milk to combine (add little at a time)
icing sugar and butter till smooth, then add in the cocoa.
paste with a little milk and the Milo and mix well.
the Milo paste to the icing mixture and blend well, add milk, a tablespoon at a
time mixing well till you get a soft icing consistency. Do not add too much
milk, or you will have icing with dark brown spots that doesn’t taste as great.
your cake as desired and enjoy!
This cake is great for catering for when you need to cover with plastic icing...it doesn't dome in the oven.
cup custard (ready made like Parmalat or Clover or even better homemade custard
with or without sugar as Ready made has a very strong vanilla, artificial sugar
fresh cream (beaten or whipped till creamy)
and custard well, then whisk in the fresh cream. Serve individually with
Peppermint crisp or Aero crushed over, or use as topping for dessert.
Balls: a classic
Marie biscuit or tennis biscuit( use a little less coconut if using tennis
sweetened condensed milk
coconut for rolling
the Marie biscuits a little at a time in processor or put into plastic bag and
crush with rolling pin till crumby and fine.
the condensed milk, Milo, and coconut with crushed biscuit, until well
teaspoonsful into balls and then roll in coconut till well coated.
Great for serving guests!
butter, coarsely chopped
dark chocolate chopped coarsely,
1 and 1/3
cups castor or sugar,
fruit juice or milk,
tablespoons self raising flour
oven to 170deg c. line 12 hole std muffin tin.
butter, chocolate, sugar, water, juice or milk and Milo in small saucepan,
stirring over low heat till smooth.
mixture to medium bowl, cool 15 minutes. Whisk in sifted flours, and cocoa and
then the egg just until combined. (do not whisk the egg first, you’ll get a
normal cake instead of a mud cake which is dense and heavy like mud..lol)
mixture among cupcake cases in muffin tin and bake for about 45-50 mins…
and cakes cool, transfer to individual teacups.
fresh cream. Add to top of each mudcake and the dust with cocoa and roughly
chopped dark or milk chocolate. Serve with saucers and a spoon.
also use chocolate sauce or melted chocolate to make 4 or 5 circles over the
cream each one smaller than the other and evenly spaced. Then use a skewer to
pull the sauce from the centerof the
cake to the rim of cup. Do many lines all around the circles and create a web
or feathered effect.
try these recipes and concoct your own special desserts too! Remember Sharing is caring..:) xoxo