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Oreo Chiffon Cake

Ingredients A

Ingredients B

  • 7 Large Egg Yolks
  • 110 gr Caster Sugar
  • 160 gr Plain Flour/ Cake Flour
  • 3 tbsp Cocoa Powder, sifted
  • 4 gr Baking Powder
  • 89 ml of Vegetable Oil/ Canola Oil/ Rapsöl
  • 79 ml of Coconut milk 
  • a pinch of Salt
  • 15 Oreo Cookies, grind until soft (1/2 for the batter & 1/2 for the topping)

How to make it :

  1. Preheat the oven to 180°C (350F).
  2. Oreo Crumbs : put 7 Oreo cookies into the food processor and grind until it become a cookie crumbs. 
  3. Mixture A: Add the white eggs into a small mixing bowl, add caster sugar & cream of tartar. Beat the mixture by using your electric mixer & whisk it in a high speed until the egg whites are slightly stiff. It should not drip when the beat is lifted from the mixtures. Set aside & keep it in the refrigerator.
  4. Mixture B: Add egg yolks, coconut milk, Passion fruit Puree, sift flour, baking powder, sugar, salt & canola oil. Whisk them using a wire whisk until all the ingredients are mixed well. The mixture should become a smooth glossy batter with no lumps of flour.
  5. Now fold together. Pour Mixture A to Mixture B slowly & gently (please do not press the mixture A down as air will be lost, just fold it from down up to the side).
  6. After you mix both mixture, now add Oreo crumbs into the mixture an fold in until all the mixture are well combined.

  7. Pour the finished batter into an ungreased tube pan.

    Place the cake pan in the pre-heated oven and bake for about 45 – 50 minutes. Check if the the center of the cake is done with a bamboo stick. If it stands upright & comes out clean with no batter on it, then the cake is done. 

  8. Once the cake is ready removed from the oven, Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Use a bread knife to losen the side of pan. Pop the bottom up to release the cake. then place the cake into  a serving plate. Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

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