Biscoff Chiffon Cake

I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee.  These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices.  This is not a sponsored post but I just  feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all!

Biscoff Chiffon Cake  (adapted from  'here'  )

Ingredients (A)

• 5 egg yolks
• 58 gm sugar
• 75 ml oil
• 1/4 tsp salt
• 129 gm plain flour
• 1 tsp baking powder
• 92 ml milk
• 1/2 tsp vanilla
• 50 gm Biscoff cookies (crushed coarsely)

(B)

• 5 egg whites
• 1/2 tsp cream of tartar
• 58 gm sugar

Method

1. Sift flour with baking powder, salt, set aside.
2. Using a handheld mixer, beat egg yolks and sugar, then add in oil, milk, vanilla and beat till well incorporated.
3. Add in sifted flour, mix well.  Add in the crushed Biscoff cookies, mix well and set aside.
4. In a clean mixing bowl, beat the egg whites till frothy, sprinkle on the cream of tartar, beat till foamy and slowly add in the sugar in three batches.
5. Beat till stiff peaks form but not dry.
6. Fold 1/3 egg  whites into the egg yolk mixture, mix well and fold in the remaining meringue.
7. Gently pour the batter into an ungreased 23 cm chiffon cake pan.  Bang the pan once to remove air bubbles.
8. 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.
9. Immediately invert the cake onto a wire rack and let it cool completely before unmoulding by hand.