OREO CHIFFON CAKE
adapted from : anncoojournal.com
Ingredients :
3 egg yolks (large about 60 gm)
25 gm caster sugar
40 gm corn oil (50 ml)
1 tsp vanilla extract
50 ml fresh milk
70 gm cake flour or plain flour
50 gm Oreo cookies (remove cream) crushed into pieces but not too fine
7 pcs whole Oreo cookies with cream
Meringue :
4 egg whites (about 160 gm)
50 gm caster sugar
1/2 tsp cream of tartar
Directions :
1. In a large bowl, stir well egg yolks, vanilla extract and sugar (25 gm) with a hand whisk. Add in milk and oil, stir well again to combine. Sift in flour and mix well.
2. Whisk egg whites and cream of tartar till frothy with an electric mixer, mix at low speed, gradually add in the sugar (50 gm) in batches. Continue beating till egg whites, at medium speed till stiff peaks form.
3. Add 1/3 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 crushed cookies and gently fold well the mixture again.
4. Place 7 pieces whole Oreo cookies at the bottom of a 18cm/20cm (7"/8") ungreased tube pan and pour batter into it. Bake in preheated oven at 170'C for about 40 minutes or until cooked.
5. Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan...
ENJOY!!!!
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