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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