Oreo Chiffon Cake!~ by Cloeyii Mei

Ingredients: (A)
5 egg yolks
20g sugar
1/4 tsp salt
40g vegetable oil
80ml milk

100g cake flour or low protein flour

(B)
6 egg whites
1/4 tsp cream of tartar

50g sugar

(C)
65g Oreo (crumb)
* Put into plastic bag, lightly crush with rolling pin.



Methods:
1. Put egg yolks and sugar in a bowl. Whisk till sugar dissolves.

2. Add in salt, oil and milk into the bowl. Stir well.

3. Fold in sifted flour. Mix till smooth.

4. In another bowl, whisk the egg whites till frothy. Follow by cream of tartar. Then, add sugar gradually and beat till stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.

5. Pour into 22 cm chiffon mould. Bake at 160C for 45 minutes.

6. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
 
 Recipe Credit to:  

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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