OREO BISCUIT COTTONY CAKE [OGURA CAKE]

Cottony cake with Oreo biscuits.  Hope it turn out well.  How much of it must I add?  How to decide.....hmm guess best to do it piece by piece.  That's what I did.  Remove the cream from the biscuits [save it to whisk with the egg yolks and reduce the sugar  in the egg whites].  Piece by piece, crushed them and 5 pieces should be enough cos' if too much the cake may have the 'dirty' look.  Moreover, I'll be sharing the cake with my MIL who doesn't like cakes that looks 'dark'.

The cake turns out perfect ..... spongy soft and the sweetness is just nice.

Ingredients for Egg Yolk Mixture

[use  or 9" square tin]
75 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

50 ml corn oil

Cream from the 5 pieces Oreo biscuits
80 ml milk + 1 tsp vanilla essence
5 pieces Oreo biscuit - crushed

1. Whisk eggs and biscuit cream in a mixing bowl until creamy.  Drizzle in corn oil followed by milk.  Continue beating until well combined.  Add in the flour and salt.  Using a paddle hook, fold until batter is smooth.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
5 egg whites
1/4 tsp cream of tartar
60 gm castor sugar 

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Add in the crushed biscuits.   Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
4. Shake the pan lightly and the batter will spread out evenly. 
5. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
6. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
7. Cool cake completely before slicing to serve or refrigerate before slicing if serving later.