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

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.