Friday, March 24, 2017
OREO CHIFFON CAKE...
OREO CHIFFON CAKE
adapted from : mandysbakingjourney.blogspot.com
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...
Labels:
Chiffon cake
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