25cm tube pan
7 egg yolks
1/2 tsp baking powder
1/2 tsp vanilla essence
85ml chocolate milk
85g canola oil
158g cake flour
50g caster sugar
12 pcs crushed Oreo (cream removed)
7 egg whites
70g caster sugar
1/3 tsp cream of tartar
1) preheat oven @ 160 deg C
2) beat yolks with 50g caster sugar until pale yellow. Add chocolate milk, oil and vanilla essence. Mix till well combined.
3) sift in baking powder and cake flour into yolk mixture until combined.
4) fold in crushed Oreo.
5) In a clean dry bowl, whip egg whites until frothy. Add cream of tartar.
6) gradually add 70g caster sugar into the egg whites and whip just until reaching stiff peak.
7) mix 1/3 of whipped whites into Oreo yolk mixture. Fold in gently.
8) fold in remaining egg whites carefully until batter is smooth and try not to deflate the batter too much.
9) pour batter from 10cm height into 25cm pan. Do not need to grease the pan.
10) tap the pan gently on table top 3x to remove air bubbles.
11) bake at 160 deg Celsius for approx 70 mins
12) invert to cool completely before removing cake from pan by hand for smooth and clean exterior.
For small portion
For 18cm chiffon pan
4 egg yolks
1/4 tsp baking powder
1/4 tsp vanilla essence
48ml chocolate milk
48g canola oil
90g cake flour
28g caster sugar
9 pcs crushed Oreo (cream removed)
4 egg whites
40g caster sugar
1/4 tsp cream of tartar
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