OREO CHIFFON CAKE...

OREO CHIFFON CAKE

adapted from :    bakingscorner.blogspot.com

Batter Ingredients :

5  egg  yolks  (I use large egg)

90  gm  cake flour  (sifted twice)

80  ml  milk/fresh milk

50  ml  vegetable oil

Oreo Crumb :  6 x 2  pieces Oreo biscuit without the cream  (put into zip-lock bag, lightly crush with your hand)

Egg White Ingredients :

5  egg  whites  (large  -  keep inside the fridge when preparing the batter)

75  gm  caster sugar

Directions :

1.  Oven pre-heated at 155'C.

2.  Mix egg yolks and vegetable oil until completely fused.

3.  Add in milk, stir well.

4.  Slowly fold in sifted flour, mix till smooth.

5.  Add in the oreo crumbs into the batter, mix well.

6.  Beat the egg whites until frothy then gradually add in sugar and beat until stiff peaks form.

7.  Fold in 1/3 of the egg whites into the batter and then fold in the remaining egg whites gently.

8.  Pour the batter mixture into a ungreased 20cm chiffon mold.

9.  Bake at 155'C for 40 minutes until done (depending on your oven temperature).

10.  Immediately, invert it after removing from oven.  Leave to cool completely.  When cake is completely cool, remove from the chiffon mold..

11.  Slice, serve and Enjoy !!!