Cookies and cream chiffon cake

Decided to bake chiffon cake for the kids for tea… who don’t like oreo ????
So here we goes….
Though it still cracks…
but
the texture is still so light and fluffy.. not too sweet as well.

17-18cm chiffon pan size

3 egg yolks
10g caster sugar
35g corn oil
50g cake flour
1/4 teaspoon baking powder
55ml fresh milk
6 pieces Oreo cookies – crushed

(1)
CREAM egg yolk and sugar till pale colour. Mix in milk and oil. Combine in flour + baking baking.
Mix well. Add in the crushed Oreo. Leave aside.
image

(2)
3 egg whites
1/8 teaspoon cream of tartar
35g caster sugar

Whisk egg white till slightly foam appear. Add in cream of tartar.
Once more foam starts to gather.. add in the sugar and whisk till stiff peak.
image

(3)
Take a bit of the egg whites(2) that you whisked.. mixed into the Oreo batter(1) n mixed well.
Pour the batter into the balance egg whites and combined well.

Drop the chiffon pan onto the table a few times to knock out the air bubbles.
image

Pour into chiffon tin. Bake at 150 degree for 10min then lower to 130degree and bake for 30min or till cooked.
   
image
image

Note: 
-My temp is based on my oven setting. Pls adjust according to your oven setting.
-My eggs size are 60g including the shells.
– I didn’t removed the cream in the Oreo, thus I reduced the sugar used…

image
image

image
image

image

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s