Saturday 8 June 2013

Oreo Chiffon Cake by Clarine Peh

Oreo Chiffon Cake


Oreo biscuit (lightly pulverized together with cream) 68g

Egg yolks 5
Sugar 50g
Milk 60g
Corn Oil 60g
Top Flour 100g (sifted)

Egg White 5
Sugar 60g


1. Preheat oven at 170 degree C.
2. Mix yolks and sugar together, followed by oil and milk. Add the sifted flour and mix them well to make a thick batter.
2. Whisk egg white till foamy then add in sugar in 3 additions, and beat till firm.
3. Mix 1/3 of egg white to the yolk batter, then the remaining of the egg white mix in till everything is incorporated. Add in the pulverized Oreo and fold until well combined.
4. Pour into a Chiffon tin and bake for 45 minutes. Invert the cake tin after removed from oven. Let the cake cool completely before unmoulding the cake.

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