Milo/Cocoa Ogura

My Milo Cocoa Ogura cracked!

My Milo Cocoa Ogura cracked! Hmmm…

Cracked along the milo batter…could it be the extra liquid that causes it?

Cracked along the milo batter…could it be the extra liquid that caused it?

The crumbs ….not bad at all!

The crumbs ….not bad at all! This is the 2nd attempt with more cocoa powder


Milo Zebra Ogura
50g Corn oil
60g milk
Pinch of salt
5 yolks (large eggs)
1 large egg
70g Cake flour

5 egg whites
65g castor sugar
1/2 tsp cream of tartar

3 tbsp Milo and 1 tsp cocoa powder mixed with 2 tbsp hot water to dilute


1 .In a large mixing bowl, whisk with a hand whisk, corn oil, milk, salt, egg and egg yolk until well blended. Add flour and whisk until just combined. Set aside.
2. In a stand mixer bowl, whisk egg whites until frothy before adding cream of tartar. Continue beating while adding the sugar gradually and beat till firm peaks form.
3. Add 1/2 meringue into the egg yolk batter, using a whisk mixed until combined before adding the balance and mix with hand whisk briefly before switching to a spatula to scoop the batter from bottom of the bowl and fold up. Make sure no more streaks of yolk batter can be seen.
4. Divided batter into two equal portions, and add the prepared Milo mixture into one portion.
5. Pour about a ladleful of each batter into baking pan alternatively until complete. Tap gently on tabletop to remove air bubbles.
6. Bake in a preheated oven with the water bath method at 150C for 70-75 mins or until cooked.
7. Remove from oven, wait till cake has pulled away from pan before unmoulding and allow to cool on a rack.

Note: 1) Second attempt I used the whole packet of 3-in-1 milo and added a heap teaspoonful of cocoa powder and 2 tablespoons of hot water to mix into paste.

2)  Would try to bake at 140C next time since the 2nd bake at 145C still cracked.

This is the first attempt using even less flour only 70g

This was the first attempt using even less flour only 70g baked at 155C


It’s really soft!


Like identical twins! 😀

I am linking this post to Little Thumbs Up September 2015 (Milo) event organised and hosted by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY



  1. Agnes said

    What type of milk are you using? Fresh milk? Beside corn oil, can I use butter or other type of oil? Thank you


    • jeannietay said

      I used UHT full cream but any type is fine. Can replace with butter or veg or palm oil. Olive oil has smell so not advisable.


  2. Phong Hong said

    Jeannie, I now crown you the Ogura/Sponge Cake Queen!


    • jeannietay said

      lol! not you too! This cake cracked laa, made twice also same.


  3. Karen Yap said

    Oh Jennie, I so love the last pic … identical twins ! Lately my oven has been giving some problem … don’t think I can use the oven to bake if more than 40 mins … I’m so “sian” now … Drooling over your nice cake.

    Liked by 1 person

    • jeannietay said

      Hi Karen, sorry to hear about your oven, maybe it’s time to invest in a new one:P


  4. Hi Jeannie,

    Despite the little cracks, your Milo cake looks really good with beautiful texture! Well done!


    Liked by 1 person

    • jeannietay said

      Thank you Zoe:) The taste was delicious so I would definitely try this cake again!


  5. Hi Jeannie,

    Your Milo Ogura is so fluffy and beautiful!

    Liked by 1 person

  6. chloe said

    Hi Jeannie. As always your ogura looks so soft and fluffy with beautiful crumbs. Question . what pan size do u use and do u need to line the base and sides? Also I see that for this cake u do not need to overturn immediately upon removal from oven. So u just wait for it to pull from sixes before unmoulding,,? Does this help to minimise shrinkage? Thanks for help. Just saw your butter coconut sponge. So perfect and I see that u line the bottom and sides for this cake? Chloe


    • jeannietay said

      yes, for the coconut sponge I lined with a long strip of paper which makes removing the cake a breeze. For the ogura, I used 8″ x 3 ” round pan with the bottom lined.I only invert cake to remove the paper then immediately turn it back up to cool. Shrinkage is basically due to underbaked cakes or overbeaten meringue. If cakes are fully baked, it wont shrink much.


  7. mosunmola said


    Liked by 1 person

  8. Bybyq said

    Hi Jeannie. I wonder if the taste makes so much difference between using milo powder and the 3-in-1. As I only have the 3-in-1 packets. Thank you 🙂


    • jeannietay said

      Better to use milo powder for stronger taste. However since you do not have it then 3-in-1 will have to do.

      Liked by 1 person

  9. Joyce said

    Jeannie, i turned my cake upside down to cool it. It flatten slightly and slightly moist. Is this correct texture?


  10. Rachel said

    Hi Jeannie, is there any substitute for milk? Baking for someone that is Lactose intolerant.


    • jeannietay said

      you can replace soya or almond milk or just plain water


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