Chiffon Oreo Cake
Material A
- 4 egg yolks
- 1 tbsp caster sugar
- 75 ml liquid milk
- 60 ml Vegetable oil
- 1/4 tsp Salt
- 100 gr all-purpose flour
Material B
- 4 egg whites
- 1 tsp cream of tar tar / lemon juice
- 100 grams of caster sugar
Material C
- 100 gr Oreo Crumble
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. Mixer egg whites until foamy, add lime juice, add caster sugar little by little, mixer until stiff peaks.
- 4. Enter the beaten egg whites into the egg yolk mixture gradually (3 stages) with the method of stirring until blended
- 5. Mash the oreos, put the oreos into the mixture, mix well
- 6. Pour into a special chiffon pan, (I used a 20 cm size pan. Beat a few times. Bake for 50' minutes at 170 degrees Celsius or adjust to your respective oven (I use lower heat only)
- 7. Take it out of the oven, put it on its stomach for an hour or until it's cold (Don't skip this step, OK)
- 8. Remove from the pan, cut into pieces, smell good, there is an oreo taste..
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