Matcha Oreo Cake 抹茶奥利奥蛋糕
This Matcha Oreo Cake is light and soft and it’s oil free. Definitely a keeper recipe! The aroma of the Oreo and matcha filled the kitchen during baking. The method of making this yummy cake is exactly like a chiffon cake but using non dairy whipping cream instead of milk. You also don’t need to overturn the cake after baking, just remove and cool it on a wire rack to cool.
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Matcha Oreo Cake
This Matcha Oreo Cake is light and soft and it's oil free. The aroma of the Oreo and matcha filled the kitchen during baking. Definitely a keeper recipe!
Ingredients
- 2 tbsp matcha powder
- 130 g non dairy whipping cream
- 3 egg yolks
- 50 g cake flour or plain flour
- 1/2 tbsp corn flour (starch)
- 3 egg whites
- 1/2 tsp lemon juice
- 50 g caster sugar
- 30 g Oreo cookies - remove cream and break into pieces
Instructions
- Separate the egg yolks and whites. Place egg whites in the mixing bowl, then chill in refrigerator for later use.
- Warm up whipping cream (do not boil), add in matcha powder and stir well. Then pass mixture through a sieve.
- Add egg yolks and stir well, Sieve in flours and fold well.
- Whisk chilled egg whites and lemon juice till foamy and add caster sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks (tips flop over).
- Fold 1/3 of meringue into egg yolk batter, fold well to smooth with a rubber spatula. Then pour it back to the remaining meringue and fold well again. Lastly add in Oreo cookies pieces and fold well.
- Pour batter into a 6 inch round removable base pan (line pan at the bottom) and place some cookies pieces on top.
- Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 140 degrees C for about 30 minutes and 150 degrees C for another 30 minutes.
- Drop the cake on table top a few times to release hot air. Then remove cake from pan while it is warm and place on wire rack to cool.
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- 抹茶奥利奥蛋糕 Matcha Oreo Cake
- 蛋糕体很轻柔绵密, 又是奥利奥又是抹茶, 确实是很经典的组合~~
- 材料:
- 2汤匙 抹茶粉
- 130克 动物性淡奶油
- 3个 蛋黄
- 50克 底筋或中筋面粉
- 1/2汤匙 玉米淀粉
- 3个 蛋白
- 1/2 茶匙 柠檬汁
- 50克 细砂糖
- 30克 奥利奥饼干, 刮掉奶油, 敲碎
- 做法:
- 分开蛋黄和蛋白. 蛋白放入碗中收进冰箱冷藏备用.
- 加热淡奶油 (无须煮滚), 倒入抹茶粉搅匀;然后过滤.
- 加入蛋黄再搅拌均匀. 筛入粉类翻拌均匀即可.
- 用电动搅拌机把蛋白,柠檬汁打致起泡泡，砂糖分3次加入，打发至小弯钩状.
- 取出1/3的蛋白霜与面糊翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用刮刀翻拌均匀. 最后加入奥利奥饼干碎,拌匀.
- 将面糊倒入6寸摸具活动烤盘, 底部铺油纸, 表层铺上适量奥利奥饼干即可.
- 放进预热烤箱摄氏140度下面的第二层，烘烤30分钟, 然后转150度30分钟。烤盘下面放一小碗水，这样烤好的蛋糕体会更加的细腻湿润.
- 烤好的蛋糕取出后轻轻震动几下释放热气, 无须倒扣, 温热时即可脱模待凉.
This cake looks real yummy. Nice pictures too. Well done, Ann.