Oreo Chiffon Cake - by Chris Tay

Recipe Credit to Mandy Chew
Oreo Chiffon Cake
6 egg yolks
70g caster sugar
90g oil
1/4 tsp. salt
155g plain flour
1 1/2 tsp. baking powder
110g milk
1 tsp. vanilla extract
7 egg whites
70g caster sugar
3/4 tsp. cream of tartar
5 Oreo cookies, discard the fillings
You need a 24cm chiffon cake tin.
Preheat the oven at 180c.
 Whisk egg yolks with caster sugar until light and fluffy.

Add oil and whisk, add vanilla extract and milk and mix until combined.
Sift flour, baking powder and salt together. Fold in the flour gradually and keep mixing until combined, set aside.
Whisk egg whites until foamy and add the cream of tartar.  Add sugar slowly and whisk until the meringue reaches stiff peaks.
 Fold in the meringue in 3 separate batches until combined.
Crush 5 Oreo cookie, discard the fillings.
Sprinkle and fold until combined.
Pour into the chiffon cake tin slowly.
Smooth off the top and bake in a preheated oven at 180c for 1 hour.
Once the chiffon cake is baked, remove from the oven and invert upside down to cool.
Release the chiffon cake when completely cool.

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