How to make Oreo cake

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy Oreo cake recipe. If you are interested, come and learn it now!

2.2. Use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles, then add 1/3 of fine sugar (20g). Continue beating until the egg whites begin to thicken and form coarse foam, then add another 1/3 of sugar. Continue beating until the egg whites are thick and lines appear on the surface, then add the remaining 1/3 of sugar. (If you add too much sugar at one time, it will hinder the foaming of the egg whites, so when beating egg whites, it is generally customary to add sugar in batches. Of course, this does not mean that if you add all the sugar at once, the egg whites will not be able to be whipped, but it will take more effort.)

3.3. Continue beating for a while. When you lift the whisk and the egg whites can be pulled into curved sharp corners, it means that it has reached the stage of wet foaming. If you are making a chiffon cake roll, just beat the egg whites to this degree. But if you make a regular chiffon cake, you will need to continue beating. When you lift the whisk, the egg whites can be pulled into a short upright point, which means that they have reached the state of dry foam and you can stop beating. Don’t continue beating after it has formed dry foam. If you over-beat, the egg whites will start to form lumps, which will cause the chiffon cake to fail. Put the beaten egg whites in the refrigerator and start making the egg yolk paste.

4. Add 5 egg yolks and 30g of fine sugar and beat lightly with a whisk. Do not beat the egg yolks.

5. Add 40g olive oil and 40g milk in turn and mix well. Add the sifted flour and fold gently with a rubber spatula. Do not over-mix to prevent the flour from forming gluten (if the flour forms gluten, it may make the cake too tough and affect the softness of the cake).

6. Pour 1/3 of the egg white into the egg yolk mixture. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to avoid defoaming the egg whites). After stirring evenly, pour all the egg yolk paste into the bowl containing egg whites, and stir evenly using the same method until the egg whites and egg yolk paste are fully mixed.

7. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it hard on the table twice to shake out the large bubbles inside. Cover the surface with a piece of tin foil. Place in preheated oven at 170 degrees for about 1 hour. When the cake is done, take it out of the oven and immediately invert it onto a cooling rack to cool. Then, demould and set aside.

8. Decorate the cake: Take out two Oreo cookies, remove the filling in the middle, put them in a fresh-keeping bag, and use a rolling pin to roll the cookies into powder.

9. Whip the whipped cream with sugar three times

10. Cut the cooled chiffon cake into four pieces and spread the cream on the peeled cake.

After seeing the Oreo cake introduced to you today, I think you may have learned how to make it. The editor would like to remind you that you must prepare the ingredients as required so that you can make better dishes.