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.
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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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