IMG_6000i enjoy baking chiffon cake on weekends, most especially sundays. i don’t know why.. but it had somewhat become a routine for me…  ❣◕ ‿ ◕❣

Recipe adapted from Vivian Pang

Ingredients (makes a 22cm chiffon cake)

IMG_5994(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

Directions

IMG_5986– Put egg yolks and sugar in a bowl. Whisk till sugar dissolves
– Add in salt, oil and milk into the bowl. Stir well
– Fold in sifted flour. Mix till smooth
– 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
– Pour into 22 cm chiffon mould. Bake at 160C for 45 minutes
– Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould

Personal notes:

IMG_5985– i used oreo cookie base crumbs (those sold in a pack that has been pre-crushed) instead (as i did not have enough oreo cookies), so my entire cake looked dark. the crumbs were folded in lightly after incorporating the egg white meringue
– cake was baked for 40 mins at 170 degrees C and then 10 mins at 165 degrees C. i may consider baking it at 45 mins 170 degrees C, and 10 mins 165 degrees C in the future (to see if that will aid in a smoother unmoulding for the base) ~ but do bear in mind that you should never bake a chiffon cake over an hour as that will dry up the cake
– after cake cooled, i wrapped it with cling wrap and chilled in the fridge overnight before unmoulding next day

IMG_5991IMG_5996simple cake for a lazy sunday…. (◍•ᴗ•◍)❤

Pollution index: 296 (very unhealthy)

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(15) Comments

  • joceline (March 3, 2014)

    Oreo chiffon 好吃的也。喜欢哦。

  • Mimi Bakery House (March 3, 2014)

    lovely chiffon!! i hadnt been baking any successful cakes these days..i wondered if it was bcos i hadnt been baking as often, and the passion n e skills seemed to have passed off… and prob my gals would rather pop these oreos into their mouth thou…kekeke…

  • Vivian pang (March 3, 2014)

    Lovely Oreo chiffon cake. Thanks for the mentioned.

  • Mel (March 3, 2014)

    Looking at your Oreo chiffon cake reminds me that I have once baked Oreo chiffon cake before but I just lightly crushed the Oreo to bits and when bite there are still crunch. Chiffon cake wont last very long….did you save one slice for me?

  • Qi Qi in the house (March 3, 2014)

    你实在太勤力了,我真惭愧啊~~~

  • 鲸鱼蓝蓝蓝 (March 3, 2014)

    我也作了7风,我们来交换:)

  • May Law (March 3, 2014)

    你家每天都有好料的, 真的很勤劳!
    不知怎么的, 我开始有些懒了, 嘻嘻

  • Tze (March 3, 2014)

    beautiful oreo chiffon Victoria!!

  • Baby Sumo (March 3, 2014)

    Wow that\’s an extremely gorgeous chiffon…. lucky you, having time to bake on weekends. My weekends are usually busy looking after the kids…. bake during the week instead when they r in school.. hehe 🙂

  • 柠檬叶 (March 3, 2014)

    奥利奥好像做什么很百搭,做什么都好吃!不过7风还是第一次!真棒!
    我最近也是懒得不行不行那种,连网都懒得织,更别说爬了。
    你说,这是为什么捏?
    一定是你把这个懒传染给我的。。。哈哈哈。。。。

  • Cass (March 4, 2014)

    嘻嘻,我也很懒一下哦。。
    不过有好吃的,爬也要爬过来

  • Chris (March 4, 2014)

    So tall and beautiful chiffon cake ….

  • Susan Lee (March 4, 2014)

    ya i saw this yday…going to try soon haha

  • Greenamy Tan (March 30, 2014)

    Hi Victoria, tried ur recipe ystdy. Can I ask u what could have resulted in a hard n dry cake? Started at 170•C for 20mins and noticed cake started to crack open, so i quickly lowered to 160 for the remaining 20mins.
    Disappointed! And the cake was tasteless…didn\’t feel there were any Oreo cookies nice taste at all. Did u add the cream as well coz I din. Maybe 50+20g sugar too blend if I did not add the cookie cream to mix in as well?

    • Victoria Bakes (March 30, 2014)

      Hello Greenamy, so sorry to hear about the cake. Ok, the Oreo here we used here, are the crumbs indeed. And with re the blandness, I have adapted my recipe accordingly to Vivian Pang, as I have felt both my taste of sweetness and hers are very much the same. The very original recipe uses a 50 + 60g sugar. To this end, I do hope it helps answers to why you may have it personally bland.

      With re a dry and hard cake, the thing that comes to my mind, is that you may have over beaten your egg white. You may want to ensure it is at stiff peak but is still glossy.

      On baking, there is a golden piece of advice that I have always noted from ieatishootipost with re chiffon cakes that truly sums the baking bit *quote*

      \”….. the most critical factor was controlling the oven temperature. Let me save you a lot of heartache by saying this. Go and buy an oven thermometer! I think this is the single most important piece of equipment which is often overlooked. In order to achieve a nice dome shaped cake, you need to have a nice hot oven to start with and when the cake is risen and about to crack, you need to reduce the top heat to slow the rise and drying out of the top crust. This is what they do with commercial ovens. Your home oven may or may not have this control. Mine doesn\’t, so I had to experiment with all sorts of ways to lower the top heat halfway through the baking process. I tried putting a tray of water on top of the oven, thinking that that would somehow lower the top heat — Failed. I put a cover over the baking tin halfway through the baking process — Failed. What worked for a while was using an aluminum pie dish to partially cover the cake once it is starting to crack. That works but it is a real pain because you had to open the oven halfway and you had to be quick so that the temperature doesn\’t drop too much.

      Finally what I did was to put the oven on fan forced mode at first and switching to non-fan forced mode halfway through. That worked. But every oven is different, and if you want to get the results, you need to understand your own oven. I found that with my oven, the temperature inside is not necessarily what I set with the knob. That is where the oven thermometer comes in. Your thermometer is the only way you are going to be sure what temperature your cake is baking at.\” *unquote\” (you can refer to this link for the entire blog http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html)

      I am so sorry it turned out bad for I know the efforts and times put through and the disappointment but don\’t throw it away…. Can make into cake pop…

      But do give it another go with the 50+60g sugar combination, and adapting the baking tip. It is really a nice cake (just FYI, I did make the 50+60 combination in the past…. very long ago.. It was too sweet for my family)

      I hope you enjoy the rest of your Sunday.

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Victoria Bakes – Baking into the Ether