Oreo Chiffon Cake

I've been wanting to try this Oreo Chiffon Cake for quite some time...

But I realised that these days I have been geeting abit restless, or should I say abit lazy... :-p

After a trip to the Singapore Science Centre with the gals this morning, got home, took a refreshing power nap. Woke up and decided that I should make an Oreo Chiffon Cake...

Oreo Chiffon Cake

I got this recipe from Vivian from Vivian's Pang Kitchen.

Here are some pictures of the ingredients before baking.

I use a 9" cake mould.

I realized that everytime when I used this mould, my cake tends to stick on the mould, no doubt it is non-stick... If I use my normal cake mould, it is easier to come out from the mould...

Hmmm, maybe I should get the one with a detachable centre???

But of course, nevermind the looks of the chiffon cake, this Oreo Chiffon, definitely taste wonderful!!
The chiffon is very soft & fluffy, great taste!
So far this Oreo Chiffon Cake & the Oreo Butter Cake I have tried, are both wonderful!!!

You should try this recipe too:))
Recipe with slight modifications

Ingredients:
(A)
5 egg yolks
20g sugar
1/4 tsp salt
40ml canola oil
80g milk
100g cake flour

(B)
5 egg whites
1/4 tsp cream of tar tar
50g sugar

75g oreo biscuits, coarsely mashed

Method:
Ingredient A: Mix together, whisk & mix until well combined.
Ingredient B: Beat egg whites with cream of tar tar till foamy. Gradually add in the sugar. Beat until stiff peak.
Mix 1/3 of the egg white mixture into the egg yolk batter. Mix well.
Add the mixed egg yolk batter into the remaining egg white batter, mix until well combined.
Fold in the mashed oreo.
Fold batter into the cake mould.
Bake ina preheated oven of 180 degC for about 40-45mins.

Remove cake from oven, invert it. Once cool, remove from the mould.

Have fun:))