Oreo Chiffon Cake

Material A

• 4 egg yolks
• 1 tbsp caster sugar
• 75 ml liquid milk
• 60 ml vegetable oil (I used olive oil)
• 1/4 tsp salt
• 100 gr low pro flour

Material B

• 4 egg whites
• 1 tsp lime juice
• 100 gr caster sugar

Material C

• 5 Oreo Chips Without Cream Or 100gr Oreo Crumble Ready To Use

How to cook

• 1. In a bowl, mix the egg yolks and 1 tablespoon of sugar with a whisk, add the liquid milk and oil, mix well
• 2. Add flour and salt. Stir until everything is evenly mixed. set aside
• 3. Mix the egg whites until frothy, add the lime juice, add the caster sugar little by little, mix until stiff peaks (about 15 minutes)
• 4. Enter the beaten egg whites into the egg yolk mixture gradually (3 stages) and stir until blended
• 5. Mash the oreos, put the oreos into the mixture, mix well
• 6. Pour into a special chiffon pan, (I used a 6″ loose pan, the remaining dough goes into a paper cup) then tap it a few times.
• 7. Bake for 50 'minutes with a temperature of 150/170 degrees Celsius or adjust to each oven (I use only low heat). I use a double pan so it's not too dry
• 8. Remove from the oven, position directly on the stomach for an hour or until cold, then remove from the pan and cut into pieces.

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