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…
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

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.

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.

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.

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

-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…






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