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Sunday 12 July 2015

Dual Oreo Chiffon Cake

Somehow this has always been on my do-bake list, but I didn't get to it until tonight!  I wanted to get a bit creative so I decided to make a dual tone :)

170g cake flour
2.5tsp baking powder
1/2 tsp salt
6 egg yolks (large eggs)
80g castor sugar
100ml vegetable oil
150ml milk

6 egg whites 
1/4tsp cream of tartar
80g castor sugar

200g oreo cookies - remove cream and pound finely

*Preheat oven at 150C

1.    Beat yolk with castor sugar with hand whisk until the batter turn creamy.

2.    Add oil and continue to beat until it is mixed in, then add milk. Stir well and set aside.

3.    Sieve in flour, baking powder & salt into the (A) batter and mix until well combined (I used a hand whisk to do this).

4.  Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (B) and continue beating until firm peaks form.  

5.    Add the meringue into (A) batter, by 3 or 4 portions.  Mixed each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.

6.    Divide the batter into 2 equal portions.  Mix 1 portion with 3/4 oreo and 1/4 to the other portion.  Bang both bowls of batter to release air bubbles.

7.    Spoon spontaneously of the 2 portions into the baking tin.  Bang again the batter few times on the table top to remove air bubbles.

8.    Bake 1 hour.  Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

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