Oreo chiffon cake

 

After seeing a few post of a chiffon cake sent in to me by my readers, I couldn't resist on making one.

I haven't made a chiffon cake for a while so I decided to make an Oreo chiffon cake.

My kids loves Oreos but daughter isn't too keen on chiffon cakes.

But my son who loves Chiffon cakes and Oreo's can't wait to eat it!

Here's my version of the Oreo chiffon cake, I hope you like it as much we did.

 

Ingredients:

 

6 egg yolks

70g caster sugar

90g oil

1/4 tsp. salt

155g plain flour

1 1/2 tsp. baking powder

110g milk

1 tsp. vanilla extract

 

7 egg whites

70g caster sugar

3/4 tsp. cream of tartar

 

5 Oreo cookies, discard the fillings

 

 Method:

 

You need a 24cm chiffon cake tin.

Preheat the oven at 180c.

 

 

Whisk egg yolks with caster sugar until light and fluffy.

 

Add oil and whisk, add vanilla extract and milk and mix until combined.

 

Sift flour, baking powder and salt together. Fold in the flour gradually and keep mixing until combined, set aside.

 

 

Whisk egg whites until foamy and add the cream of tartar.  Add sugar slowly and whisk until the meringue reaches stiff peaks.

 

Fold in the meringue in 3 separate batches until combined.

 

Crush 5 Oreo cookie, discard the fillings.

 

Sprinkle and fold until combined.

 

Pour into the chiffon cake tin slowly.

 

Smooth off the top and bake in a preheated oven at 180c for 1 hour.

Once the chiffon cake is baked, remove from the oven and invert upside down to cool.

Release the chiffon cake when completely cool.

 

You can add more Oreos or break into larger pieces to bake.

This recipe is so versatile, you can add fruits, seeds or nuts. 

 

My son absolutely loved it! He's my number one fans when I make a chiffon cake.

 

 

Special request for readers with smaller cake tin.

 

Oreo chiffon cake for a 20cm chiffon cake tin:

Ingredients:
4 egg yolk
45g caster sugar
75g milk
65g oil
105g flour
1 tsp baking powder
Pinch of salt
3 Oreo cookies crushed, discard filling
1/2 tsp vanilla extract
5 egg whites
45g caster sugar
1/2 tsp cream of tartar

 

I would bake at 160c for 1 hour but if you have baked before using a 20cm or smaller cake tin, follower your baking method. Every oven works differently. Baking times usually a guideline.

Enjoy 󾌵