Friday, 1 August 2014

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 󾌵 
 


14 comments:

  1. Hi Mandy, i am going to try this but meanwhile can I apply the same ingredients if I wanna bake pandan chiffon? Thx in advance, Mandy :-)
    Cheers,
    Chris

    ReplyDelete
    Replies
    1. Sorry for the late reply, yes you just replace the milk using coconut milk and add 1 tbsp. of pandan extract. I have tried it and it is very soft and fluffy.

      Delete
  2. Hi Mandy,

    If I am using a 18cm tin, how much to put for all e ingredients?

    ReplyDelete
    Replies
    1. I have added a recipe for a 20 cm cake tin, as long as you don't exceed the batter above the two dots on the side of the tin, then the cake won't over spill and you can bake the extra batter in cupcake cases.

      Delete
  3. Looks gorgeous, can't wait to try this, please check out my blog :)

    Lauren
    Littlebigmunchies.blogspot.com

    ReplyDelete
  4. Hi Mandy, what if I want to bake an orange chiffon cake as My daughter loves it. May I know what are the ingredients to exchange? Thank u

    ReplyDelete
    Replies
    1. I have an orange chiffon cake recipe on my blog, you can find it if you click on the top tab under small bakes/bread

      Delete
  5. Hai Mandy, if i want to make chiffon cheese cake, when i should add the cheese and how much it should be? thank you in advance ;)

    ReplyDelete
    Replies
    1. I'm sorry raiHONEY, not sure how to change this recipe to a chiffon cheese cake.

      Delete
  6. Hi Mandy, I've found out that these is repeat ingredients of 70G caster sugar, is it to be whisk together with egg whites and cream of tartar ?

    ReplyDelete
    Replies
    1. yes the second lots of 70g of sugar is for the meringue, you add it after you whisk in the cream of tar tar.

      Delete
  7. Hi mandy, why my chiffon cake not as fluffy as urs?

    ReplyDelete
  8. Hi Mandy! Your cake looks so delicious! can i use cake flour instead of plain flour? if so, is it still 155g of cake flour?

    ReplyDelete
  9. Hi, can I replace milk with water?

    ReplyDelete