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
- Place 6 whole Oreo cookies onto the base of an ungreased 23 cm chiffon pan.
- 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.
- 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.
- Fold in 1/3 of the meringue into the flour mixture, mix gently, followed by the the remaining meringue.
- Slowly scoop or pour the batter onto the prepared pan.
- 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.
- Immediately invert the cake onto a rack or on top of the base of a cup and let cool completely before unmoulding by hand.
Such a creative use of oreo! The cake looks airy and beautiful.
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