Monday, August 8, 2011
Oreo Chiffon Cake
When I saw this Oreo Chiffon Cake at Table for Two or More, I know I need to lay my fingers on it. Firstly cos I always wanna try baking chiffon cake again. Secondly is Oreo, one of my favourite baking ingredient (Wendy ever teased me that I should get sponsorship from Oreo heeheehee...). Especially when looking at Wendy's photos making me drooling, and of course also her comment on the cake.
Recipe adapted from Table for Two or More and Cherry Potato
65gm oreo (half a regular tube), lightly pulverized together with cream
5 egg yolks
60gm corn oil
100gm cake flour, sifted
5 egg whites
½ tsp cream of tartar or 1 tsp lemon/lime juice
1. Preheat oven at 160/180C.
2. Mix yolks and sugar together. Then put in the oil and milk. Then the sifted flour. Combine with a whisk until smooth. (Do not whisk or beat but just combine)
3. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
4. Fold ¼ of egg whites into (2) and then another ¼ of egg whites.
5. Pour egg yolk batter into the remaining egg whites and fold (no need to be too thorough).
6. Put in pulverized oreos and fold until well combined.
7. Pour into a clean ungreased tube pan (22 or 25cm will be fine) and bake for 45 minutes.
8. Invert immediately upon removal from oven. Wait for it to cool down totally before removing cake from pan.
I need to improve my folding skill, guess I over folded the batter again that caused the bottom part of the cake to become compact. However the upper part is soft and fluffy, indeed very nice.