Oreo Chiffon Cake
Prep time: 
Cook time: 
Total time: 
  • 3 egg yolks (total about 60g yolks)
  • 25g caster sugar (1¾ tbsp)
  • 40g corn oil (50ml or ¼ cup)
  • 1 tsp vanilla extract
  • 50ml fresh milk (1/4 cup)
  • 70g cake flour/plain flour (1 cup + ½ tbsp)
  • 50g or 3 packets Oreo cookies (remove cream) crush into pieces not too fine
  • 7 pcs whole Oreo cookies with cream]Meringue
  • 4 egg whites (about 160g)
  • 50g caster sugar (1/3 cup)
  • ½ tsp cream of tartar
  1. In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add milk and oil, stir well again to combine. Sift in flour and mix well.
  2. Whisk egg whites and cream of tartar till frothy with an electric mix at low speed, gradually add in the sugar in batches. Continue beating till egg whites at medium speed till stiff peaks form.
  3. Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined. Lastly add in the crush cookies and gently fold well the mixture again.
  4. Place 7 pieces whole Oreo cookies at the bottom of a 18cm tube pan.and pour batter into it. Bake in preheated oven at 170 deg C for about 40 minutes.
  5. Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
Recipe by Anncoo Journal at https://www.anncoojournal.com/oreo-chiffon-cake/