oreo chiffon cake

This is the thing about chiffon cakes.

They are very addictive.

For the longest time I resisted making chiffon cakes because I love them to bits and I would eat (quite) a few slices when I do make any.

So the best solution was not to make any. And I was pretty disciplined for a while.

Then! Alas, I made an Orange Chiffon cake a couple of weeks ago. And it was so darn good, I could not stop thinking about it.

So I made another chiffon – this time a Cocoa Chiffon cake. And that was gone pretty quickly too.

Since the craving for chiffon cakes was still lingering, I made another one today. An Oreo Chiffon cake!

IMG_5630

And what a beauty this was too!

I love how soft this cake was, and how the sweetness level was just nice. 

If you want to make this cake, here are the step-by-step instructions.

In a mixing bowl, beat the egg yolks and sugar until the mixture turns light and fluffy.

IMG_5565

Add the oil. and continue mixing.

IMG_5568

Once the oil has been incorporated, add the milk and vanilla extract. Mix.

IMG_5568 IMG_5571

Finally add the sifted flour/baking powder/salt, followed by the crushed oreos and mix until combined. Set this aside.

IMG_5579

IMG_5584

In a clean bowl. whisk the egg whites until foamy. Add cream of tartar and continue whisking.

IMG_5588

IMG_5589

Gradually add the sugar and whisk until stiff peaks form.

IMG_5593

Fold about 1/3 of the egg whites into the egg yolk mixture. Stir it in. There is no need to be gentle at this stage.

IMG_5595 IMG_5597

Gently fold the remaining egg white mixture into the egg yolk mixture in 2 batches until they have been fully incorporated and there are no streaks.

IMG_5600

Pour the batter into an ungreased tube pan. 

IMG_5604

Lift and drop the pan from a height of about 10cm for 3-4 times to remove the air bubbles.

IMG_5608

Bake at 170°C for the time stated for your pan size. Once baked, invert the pan immediately and allow the cake to cool completely before removing from the mold. 

IMG_5609

I know I said this earlier but this cake is so, so soft!

IMG_5642

Go make this! It’s really good! 

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Oreo Chiffon Cake
Yields 10
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks, at room temperature
  2. 47g caster sugar
  3. 60ml canola oil
  4. 1/4 teaspoon salt
  5. 103g Prima Cake flour
  6. 1 teaspoons baking powder
  7. 73ml milk, at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 4 egg whites. at room temperature
  10. 47g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. 3 oreo cookies, filling removed, crushed
  13. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks, at room temperature
  2. 58g caster sugar
  3. 75ml canola oil
  4. 1/4 teaspoon salt
  5. 129g Prima Cake flour
  6. 1 teaspoons baking powder
  7. 92ml milk, at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 5 egg whites. at room temperature
  10. 58g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. 4 oreo cookies, filling removed, crushed
  13. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks, at room temperature
  2. 70g caster sugar
  3. 90ml canola oil
  4. 1/2 teaspoon salt
  5. 155g Prima Cake flour
  6. 1 1/2 teaspoons baking powder
  7. 110ml milk, at room temperature
  8. 1 teaspoon vanilla extract
  9. 6 egg whites. at room temperature
  10. 70g caster sugar
  11. 3/4 teaspoon cream of tartar
  12. 5 oreo cookies, filling removed, crushed
  13. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks, at room temperature
  2. 82g caster sugar
  3. 105ml canola oil
  4. 1/2 teaspoon salt
  5. 180g Prima Cake flour
  6. 1 1/2 teaspoons baking powder
  7. 128ml milk, at room temperature
  8. 1 teaspoon vanilla extract
  9. 7 egg whites. at room temperature
  10. 82g caster sugar
  11. 3/4 teaspoon cream of tartar
  12. 6 oreo cookies, filling removed, crushed
  13. Baking Time: 65 minutes
Instructions
  1. In a mixing bowl, beat the egg yolks and sugar until the mixture turns light and fluffy.
  2. Add the oil. and continue mixing.
  3. Once the oil has been incorporated, add the milk and vanilla extract. Mix.
  4. Finally add the sifted flour/baking powder/salt, followed by the crushed oreos and mix until combined. Set this aside.
  5. In a clean bowl. whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  6. Gradually add the sugar and whisk until stiff peaks form.
  7. Fold about 1/3 of the egg whites into the egg yolk mixture. Stir it in. There is no need to be gentle at this stage.
  8. Gently fold the remaining egg white mixture into the egg yolk mixture in 2 batches until they have been fully incorporated and there are no streaks.
  9. Pour the batter into an ungreased tube pan.
  10. Lift and drop the pan from a height of about 10cm for 3-4 times to remove the air bubbles.
  11. Bake at 170°C for the time stated for your pan. Once baked, invert the pan immediately and allow the cake to cool completely before removing from the mold.
Notes
  1. I used 65g eggs for all my bakes unless otherwise stated.
  2. Baking time may have to be adjusted, depending on your oven.
Adapted from Mandy's Baking Journey
Adapted from Mandy's Baking Journey
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



You might also want to try: