I had extra batter from baking a pandan sponge and so I decided to bake a small oreo one too. It’s ok, though the oreo taste is not strong, this has potential to be an easier alternative for the base of the cookies and cream cake.
(Makes a 8 inch cake)
- 105g oreo cookies processed
- 100g top flour
- 100g milk (I skipped the coconut milk, you can mix 50g milk with 50g coconut milk or 100g coconut milk)
- 100g caster sugar
- 70g canola oil
- 6 eggs, separated
- 1 tsp cream of tartar (optional)
- a pinch of salt
- Preheat the oven at 170 degrees and line the bottom of the baking tin with baking paper.
- Sift the flour and salt together and set aside.
- In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
- Pour in the sifted flour and whisk to combine.
- Add the milk and combine.
- Add the yolks and whisk till combined.
- In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
- Add the sugar a spoonful at a time and beat till firm peak.
- Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
- Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix.
- Fold in the oreo gently and pour the batter into the lined baking tin.
- Bake in the preheated oven for 15 minutes and lower the oven temperature to 145 degrees and bake for another 45 minutes.
- Leave to cool for a few minutes before unmoulding.
I really like that this is not as fragile as chiffon and not as dense as a pound cake, but still is soft and fluffy.