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Monday, April 9, 2012

Strawberry Flavoured Oreo Cookie Chiffon Cake


I tried baking this Oreo Cookie chiffon cake using the Lemon chiffon cake recipe.  I added 60 gm of Oreo biscuits [crushed] and used milk instead of lemon juice and water.

The cake was very satisfactory.  A little of saltiness and slightly sweet taste from the Oreo biscuits.   I reduced the sugar and the cake was lovely.

 Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
2 tbsp castor sugar
3 tbsp oil
75 ml milk
60 gm Oreo biscuits [crushed finely] - I used biscuits with cream and strawberry flavoured jam [any type of Oreo biscuit is okay]
  • Whisk egg yolks with sugar until creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in milk.   Fold in flour and Oreo biscuits until well combined.  Set aside while you whisk the egg white.  Preheat oven at 160 degrees C.
100 gm cake flour sifted together with 1/2 tsp baking powder
1/2 tsp salt [can omit]

Ingredients for Egg White Mixture
3 egg white
1/4 tsp cream of tartar
3 tbsp sugar
  • Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar.  Whisk until soft peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
  • Pour batter into 7" chiffon pan.  Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 160 degrees for 45 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.
Note:
I have tried baking Oreo biscuits with chocolate flavoured cream.  This time I  am using Oreo biscuits with cream and strawberry flavoured jam.

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