My very supportive friend asked for another cake for her sister and this time, it was a cookies and cream cake or the oreo cake. I got more adventurous with this cake and tweaked the recipe of a trusted recipe and made it into a oreo cake. The only thing is, I’m not artistic by nature and needed to do quite a bit of research before I can do decent decoration. I think I might come out with my very own cookies and cream cake!
(makes a 7 inch cake)
To make the sponge cake
- 105g cake flour
- 80g caster sugar
- 65g oreo cookies without the filling (processed)
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 75g canola oil
- 75g milk
- 15g golden syrup
- 6 egg yolks
- 6 egg whites
To make the stabilised whipped cream plain and oreo
- 2 cups whipping cream
- 8 tsp cold water
- 2 tsp gelatin powder
- 65g oreo (processed)
For sponge cake
- Preheat the oven at 160 degrees and line the bottom of the cake tin.
- Sift the flour and salt together and set aside.
- Heat the oil to 70 degrees and after removal from heat, add the sifted flour, whisking to combine.
- Add the milk and golden syrup and whisk to combine.
- Add the yolks gradually and whisk to combine. Set a side.
- To prepare the meringue, beat the egg white till foamy using a balloon whisk.
- Add the cream of tartar and continue to beat till soft peak.
- Add the sugar gradually and beat till firm peaks.
- Adding a third of the meringue to the batter, whisk into the batter. You do not need to be too gentle at this point because the idea is to allow the remaining meringue to mix more easily with the batter.
- Pour the batter into the remaining meringue gently and fold the meringue into the batter, being careful not to allow too much air escape.
- Add the finely processed oreo crumbs and fold in gently. I did not use a processor for this as I wanted visible oreo bits in the cake.
- Pour the batter into prepared cake tins and place the tin in a tray of boiling water filled to about half of the cake tin.
- Place this in the preheated oven and bake for about 60 to 80 minutes or till cooked. You can test if the cake is cooked by inserting a skewer into the cake and if it comes out clean, it is cooked.
- Let the cake rest for a while and the sides of the cake should pull away from the sides naturally and you can unmould the cake immediately, otherwise you can cool the cake inverted. Sometimes, I will have problems unmoulding the cake and I assist it by using a spatula to loosen the cake a little. Usually this works, but be careful to be gentle with the cake, so that the cake does not deflate too much.
- Allow to cool completely before assembly.
For stabilised whipped cream
- Add the gelatin to the cold water in a small saucepan and allow to stand for about 5 minutes.
- Heat and allow the gelatin to melt completely. Leave to cool.
- Whisk the cold cream to soft peak and add the melted gelatin gradually and whisk to stiff peak.
- Add the finely processed oreo crumbs to the cold cream and fold in. For me, I wanted the original cream to cover the cake, so I only added the crumbs to half of the cream. Kept some oreo crumbs for decoration too.
- Keep the cream in fridge till ready to use.
To assemble the cake
- Using a cake leveler or a knife, cut the cakes into desired number of layers. I wanted 3 layers.
- Spread the oreo cream on one layer, placing another on top and repeat till the 3 layers are stacked together.
- Crumb coat the cake and leave to chill in fridge for about 30 minutes.
- Cover with cream and decorate as desired.
My versions are here and I love how the cake remains soft and fluffy even after 2 days in the fridge.