I love making chiffon cakes! No greasy utensils to wash and not so many too! It’s usually a big mixing bowl, a measuring jug which I put the egg yolks, sugar, flour etc in, a whisk, another clean bowl for the sugar that goes into the egg white, a spatula for the final folding.
The room is filled with oreo aroma during baking and the milk taste is quite visible when you bite into it. However I find the texture slightly on the coarse side, probably becos of the oreo, I will attempt to reduce the flour next time!
Recipe adapted from The Domestic Goddess
I’m using a 17cm mould and have reduce the proportion by half.
3 egg yolks, at room temperature
35g caster sugar
45g oil – I used canola oil
1/8 teaspoon salt
78g cake flour
1/2 + 1/4 teaspoons baking powder
55g milk, at room temperature
1/2 teaspoon vanilla extract
4 egg whites. at room temperature
35g caster sugar
1/4 + 1/8 teaspoon cream of tartar
5 oreo cookies, filling removed, crushed
1. In a mixing bowl, beat the egg yolks and sugar until the mixture turns light and fluffy.
2. Add oil and continue mixing.
3. Once the oil has been incorporated, add the milk and vanilla extract. Mix.
4. Add the sifted flour/baking powder/salt, followed by the crushed oreos and mix until combined. Set this aside.
5. In a clean bowl. whisk the egg whites until foamy. Add cream of tartar and continue whisking.
6. Gradually add the sugar and whisk until stiff peaks form.
7. Fold about 1/3 of the egg whites into the egg yolk mixture. Stir it in. There is no need to be gentle at this stage.
8. Gently fold the remaining egg white mixture into the egg yolk mixture in 2 batches until they have been fully incorporated and there are no streaks.
9. Pour the batter into an ungreased 17cm chiffon pan.
10. Lift and drop the pan from a height of about 10cm for 3-4 times to remove the air bubbles.
11. Bake at 170°C for 35 minutes.
12. Once baked, invert the pan immediately and allow the cake to cool completely before removing from the mold.