Friday, March 24, 2017


adapted from :

Ingredients :

6  egg  yolks grade A/B  (I use grade B)
70  gm  caster sugar
90  gm  vegetable oil
1/4  tsp  salt
155  gm  plain flour
1 1/2  tsp  baking powder
110  ml   fresh milk
1  tsp  vanilla extract

7  egg  whites
70  gm  caster sugar
3/4  tsp  cream of tartar

5  Oreo cookies, discard the fillings

Directions :

1.  You need a 24cm chiffon cake tin, ungreased.
Preheat the oven to 180'C.

2.  In a bowl, whisk egg yolks with caster sugar until light and fluffy.

3.  Add oil and whisk, add vanilla extract and milk and mix until combined.

4.  Sift flour, baking powder and salt together.  Fold in the flour gradually into the egg yolk mixture and keep mixing until well combined, set aside.

5.  In another clean bowl, whisk egg whites until foamy and add the cream of tartar.  Gradually, add sugar slowly and whisk until the meringue reaches stiff peaks.

6.  Fold in the meringue in 3 separate batches until combined.

7.  Crush 5 Oreo cookies, discard the filling.  Sprinkle and fold until combined.  Pour batter into the chiffon cake tin slowly.

8.  Bake in preheated oven for about 1 hour or until cooked.  Once baked, remove from oven and invert upside down to cool completely before unmoulding...

TIPS :   You can add fruits, seeds or nuts...

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