Preheat the oven at 160°C. Grease and line the baking pan with non-stick baking paper.
Use an electric mixer, beat egg white and 1/3 sugar till stiff peak. Set aside.
In another mixing bowl, beat egg yolks, melted butter & 2/3 sugar until smooth.
Add flour into the egg yolk batter and mix till combined.
Using a hand whisk, mix in MARIGOLD HL Chocolate Milk gradually until everything is well mixed.
Gently fold the meringue into the chocolate mixture.
Pour the batter into the prepared pan.
Bake in the preheated oven for 50 minutes or longer until the top is golden. Then test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done.
The cake will be wobbly. Remove the cake from the cake pan together with the baking paper. Cool it completely on a wiring rack before cutting.