Milo Chiffon Cake

(A) 150ml warm chocolate milk
      50g Milo powder

(B) 5 egg yolks
     40g sugar

(C) 100ml canola oil
      160g cake flour
      1/2 tbsp cocoa powder
      1/4 tsp salt

(D) 5 egg whites
      60g sugar
      1/8 tsp cream of tartar

Directions:

1. Preheat the oven to 180 deg C.
2. Combine (A) & stir till powder is well dissolved.  Set aside.
3. Beat (B) until pale & fluffy.  Add in oil & Milo mixture.  Stir well to combine.
4. Sieve in flour & salt; mix till smooth batter formed.
5. In a clean, dry bowl beat egg whites on high speed till bubbly.  Beat in sugar gradually until stiffed peak formed.
6. Scoop 1/3 of the beaten whites into the Milo batter.  Mix well.
7. Pour the batter into the balanced whites & gently fold till well combine.
8. Pour the mixture into an ungreased 9" or 22cm tube pan & bake for 45-50 mins.
9. Remove pan from oven & invert onto wire rack to cool completely before unmoulding.