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:
