Oreo Chiffon Cake 奥利奥戚风蛋糕
This is a very simple recipe for an Oreo Chiffon Cake and as usual there’s not much of washing up of greasy utensils. Crushed Oreo cookies pieces were added into the batter to give the cake a crusty bite but overall it was soft and light at the same time. Whole Oreo cookies with cream were placed at the bottom of the tube pan which made the cake look prettier once the inverted cake was removed from the pan. The aroma of the Oreo also filled the kitchen during baking and definitely it’s great to enjoy a slice or two with a cup of hot coffee.
Oreo Chiffon Cake
The aroma of the Oreo filled the kitchen during baking and definitely it’s great to enjoy a slice or two with a cup of hot coffee.
Ingredients
- 3 egg yolks - total about 60g yolks
- 25 g caster sugar - 1 3/4 tbsp
- 40 g corn oil - 50ml or 1/4 cup
- 1 tsp vanilla extract
- 50 ml fresh milk - 1/4 cup
- 70 g cake flour/plain flour - 1 cup + 1/2 tbsp
- 50 g 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
- 50 g caster sugar - 1/3 cup
- 1/2 tsp cream of tartar
Instructions
- 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.
- 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.
- 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.
- 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.
- Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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- 奥利奥戚风蛋糕
- 蛋糕蛮香的，有 Oreo 的味道; 很松软又能吃到饼干碎，口感真的很不错 😀
- 材料：
- 3个 鸡蛋黄 （约60克）
- 25克 细砂糖
- 40克 玉米油 （50毫升）
- 1茶匙 香草香精
- 50毫升 牛奶
- 70克 低筋面粉或普通面粉
- 50克 奥利奥饼干 （刮掉内陷）压碎（不要压成粉末）
- 7片 奥利奥饼干 （连夹心奶油）铺底用
- 蛋白霜
- 4个 蛋白 （约160克）
- 50克 细砂糖
- 1/2 茶匙 塔塔粉
- 做法：
- 用手动打蛋器把蛋黄，香精和细糖混合均匀。加入牛奶和油，搅拌均匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用电动打蛋器（低速度）把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，然后用中速度将蛋白打致硬性发泡。
- 将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。然后倒入剩下的蛋白霜，再继续翻拌均匀。最后放入奥利奥饼干碎，轻轻的翻拌均匀即可。
- 把奥利奥饼干（7片）排放在空中戚风摸（18cm)底部，倒入面糊。放进预热烤箱以摄氏170度烤约40分钟即可。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
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hi, the cake was nice when I use the exact measurement. 22cm, how long will be the baking time?
Hi Rachel, Bake 45-50 minutes for 22cm tube pan. You can also test the cake with a skewer for doneness.
This looks incredible! Yum!
Lovely cake, very inspiring! Like the top with the Oreos, will definitely give it a try. So kind of you to share!
Such a cool chiffon creation! I am not really into Oreo cookies, but your chiffon looks really great with cookies. Excellent work, Ann.
Hi. Can I use water instead of milk?
Sure, is your choice.
Hi Ann, I tried making this chiffon cake. My cake had risen very high during the baking process. When it was done, I inverted the tin to cool down the cake. I used a tin to support the tube pan. After a while, the whole cake began to slight down and landed on the wire rack. I would appreciate it if you could kindly advise me on what had gone wrong. Thank you.
Hi Sherry, Your cake is still not fully baked yet that was why the cake dropped off. You may adjust your oven temp to 165 deg and bake for another 10 mins (total 50 mins).
Another reason might probably due to your egg whites are not beaten to stiff enough.
Thanks Ann for your comment. I will definitely try again.
Yumm… this looks delicious
Hi, is it possible to calculate the amount for 5” base diameter mini chiffon tin receipe? I have 6 of that in total. Not sure how to weigh the ingredients and also the baking time… Please advise
Hi Amy, I don’t have 5 inch base chiffon tin but you can try 6 eggs (double recipes) for 2 or 3 of your chiffon tins. Baking time is almost the same as in this recipe.
Ann, baked this earlier, the texture is soft & moist?was so ‘kan cheong’ when saw your recipe so I just used full cream milk instead of fresh milk. Is there a difference? Will bake again & use fresh milk. Anyway, many thanks for all your wonderful & easy to follow recipes. Have a great week!
Hi Jen, Thank you for trying this recipe 😀 No problem to use full cream milk too, as long as you like the texture of the cake.
Hi Ann ,
Nice recipe, will try it soon . Just a query, isn’t 1 cup flour is about 128 gm.
Thanks
I used measuring cup, just estimate. Better to weigh 70g flour.
Hi,is it possible to have all the ingredients converted from cups in g?
Hi, I’ve writtten the cups in bracket in the recipe.
Hi Ann,
May I double up the ingredients to make a 22cm cake? with 8 egg white?
Hi Chanielle, You should use 1.5 recipe for 22 or 23 cm tube pan. 25cm pan is suitable for 7-8 eggs.
Hi Ann,
Can I request for the measurements for 1.5 recipe please? thanks
Hi Lily, just time the recipe by 1.5.
60g egg yolk 60g x 1.5 = 90g
25g sugasr x 1.5 = 37.5g
Thanks for your help. I will try to make the cake. We love your recipes.
Hi Ann, thank you for your reply, will try it tonight . 🙂
So nice this chiffon cake with oreos, Ann!
Hi Ann
can I checked what would be the ingredients for 8inch? Are you using a 6 inch cake pan?
thankyou
Hi Kim,
My chiffon pan is a 7 inch one. You can use 6 eggs for 8 inch, that is double the recipe.
Thank you for your sharing 🙂 so all the ingredients double ? Same number of egg yolks and egg whites?
The egg yolks and egg whites also double. OR if you have your own chiffon recipe for equal 6 egg yolks and 6 whites, just add in the Oreos. Baking time is about 10 mins extra for larger tube pan.
Hi Ann,
Thanks for sharing the recipe. I will give it a try this weekend. Just one question: is it necessary to have that extra egg white? Normally for chiffon cake it is sufficient to use the same number of egg yolks with egg whites. Hence I am asking.
Thank you!
Hi Madeline, Adding extra egg white will makes the chiffon softer like the way we used egg white into Chinese cooking, as meat tenderizer. Anyway, it’s ok to use equal egg yolks and egg whites like in most chiffon cake recipes.
Thank you Ann, tried the recipe today and it was yummy. I didn’t have a chiffon pan, so used a rectangular pan instead. Cake was abit ugly when I removed from the pan. Taste great nonetheless!
Thank you for trying the recipe and happy to hear that you like the cake 🙂
Hi Ann,
Thanks for sharing the recipe. I will give it a try this weekend. Just one question: is it necessary to have that extra egg white? Normally for chiffon cake it is sufficient to use the same number of egg yolks with egg whites. Hence I am asking.
Thank you!
Hi Madeline, Adding extra egg white will makes the chiffon softer like the way we used egg white into Chinese cooking, as meat tenderizer. Anyway, it’s ok to use equal egg yolks and egg whites like in most chiffon cake recipes.
Hi Ann
can I checked what would be the ingredients for 8inch? Are you using a 6 inch cake pan?
thankyou
Hi Kim,
My chiffon pan is a 7 inch one. You can use 6 eggs for 8 inch, that is double the recipe.
Thank you for your sharing 🙂 so all the ingredients double ? Same number of egg yolks and egg whites?
The egg yolks and egg whites also double. OR if you have your own chiffon recipe for equal 6 egg yolks and 6 whites, just add in the Oreos. Baking time is about 10 mins extra for larger tube pan.
Thank you Ann, tried the recipe today and it was yummy. I didn’t have a chiffon pan, so used a rectangular pan instead. Cake was abit ugly when I removed from the pan. Taste great nonetheless!
Thank you for trying the recipe and happy to hear that you like the cake 🙂
Hi, is it possible to calculate the amount for 5” base diameter mini chiffon tin receipe? I have 6 of that in total. Not sure how to weigh the ingredients and also the baking time… Please advise
Hi Amy, I don’t have 5 inch base chiffon tin but you can try 6 eggs (double recipes) for 2 or 3 of your chiffon tins. Baking time is almost the same as in this recipe.
Hi Ann ,
Nice recipe, will try it soon . Just a query, isn’t 1 cup flour is about 128 gm.
Thanks
I used measuring cup, just estimate. Better to weigh 70g flour.
Hi Ann, I tried making this chiffon cake. My cake had risen very high during the baking process. When it was done, I inverted the tin to cool down the cake. I used a tin to support the tube pan. After a while, the whole cake began to slight down and landed on the wire rack. I would appreciate it if you could kindly advise me on what had gone wrong. Thank you.
Hi Sherry, Your cake is still not fully baked yet that was why the cake dropped off. You may adjust your oven temp to 165 deg and bake for another 10 mins (total 50 mins).
Another reason might probably due to your egg whites are not beaten to stiff enough.
Thanks Ann for your comment. I will definitely try again.
Hi,is it possible to have all the ingredients converted from cups in g?
Hi, I’ve writtten the cups in bracket in the recipe.
Hi. Can I use water instead of milk?
Sure, is your choice.
Yumm… this looks delicious
This looks incredible! Yum!
Hi Ann,
May I double up the ingredients to make a 22cm cake? with 8 egg white?
Hi Chanielle, You should use 1.5 recipe for 22 or 23 cm tube pan. 25cm pan is suitable for 7-8 eggs.
Hi Ann, thank you for your reply, will try it tonight . 🙂
Hi Ann,
Can I request for the measurements for 1.5 recipe please? thanks
Hi Lily, just time the recipe by 1.5.
60g egg yolk 60g x 1.5 = 90g
25g sugasr x 1.5 = 37.5g
Thanks for your help. I will try to make the cake. We love your recipes.
Lovely cake, very inspiring! Like the top with the Oreos, will definitely give it a try. So kind of you to share!
Ann, baked this earlier, the texture is soft & moist?was so ‘kan cheong’ when saw your recipe so I just used full cream milk instead of fresh milk. Is there a difference? Will bake again & use fresh milk. Anyway, many thanks for all your wonderful & easy to follow recipes. Have a great week!
Hi Jen, Thank you for trying this recipe 😀 No problem to use full cream milk too, as long as you like the texture of the cake.
So nice this chiffon cake with oreos, Ann!
Such a cool chiffon creation! I am not really into Oreo cookies, but your chiffon looks really great with cookies. Excellent work, Ann.