Skip to main content
logo
Food Advertising by

Oreo chiffon cake ~ 奥利奥戚风蛋糕


One can't  be tired of chiffon cakes and this goes for my family as well.  Chiffon cakes are light, soft and not overly fattening that will add unsightly inches around the waistline.  So, here, I'm sharing with you today, an Oreo chiffon cake which can be enjoyed any time of the day.






Oreo Chiffon Cake ~  奥利奥戚风蛋糕
(adapted from  'here'  and  'here' )

Ingredients (A)

  • 5 egg yolks
  • 58 gm caster sugar
  • 75 ml canola oil
  • 1/4 tsp salt
  • 129/130 gm plain flour
  • 1 tsp baking powder
  • 92 ml milk
  • 1/2 tsp vanilla
  • 4 Oreo cookies, cream removed and crushed coarsely
  • 6 whole Oreo cookies to place at the base of the pan
(B)  5 egg whites
       58 gm caster sugar
       1/2 tsp cream of tartar

Method
  1. Place 6 whole Oreo cookies onto the base of an ungreased 23 cm chiffon pan.
  2. Using a handwhisk, whisk the egg yolks, vanilla and sugar till well combined.  Add in oil, milk and mix thoroughly.  Sift in plain flour, baking powder and salt.  Add in the crushed Oreo cookies.  Mix well.
  3. In a clean mixing bowl, whisk egg whites till frothy, add in cream of tartar and whisk till foamy.  Gradually add in sugar in batches and beat till stiff peaks but not dry.
  4. Fold in 1/3 of the meringue into the flour mixture, mix gently, followed by the the remaining meringue.
  5. Slowly scoop or pour the batter onto the prepared pan.
  6. Bake in a preheated oven @  170 deg.C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  7. Immediately invert the cake onto a rack or on top of the base of a cup and let cool completely before unmoulding by hand.




Comments

  1. Such a creative use of oreo! The cake looks airy and beautiful.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…