Hi, I'm back, feeling energized and refreshed!
For the past three weeks, I went back to Singapore and had a great time with my family as we have seen each other in person for more than two years. Plus, I have been doing nothing for my social media and started my new job for a week!
Yes. I just said that I did absolutely nothing for my Facebook and Instagram. And I love it!!! LOL!!!
Sadly, I have come to this point that I don't enjoy posting updates at social media anymore and even refuse to join TikTok. Why? I don't know. I still like baking and cooking but I'm struggling to find motivation and time to write, shot and post at this moment.
As of now, I'll try to keep my blog and Youtube account fundamentally alive, posting at least one good recipe plus video once a week but I might take a short break in between every two to three weeks to create more new recipes and breathe.
Ok. Maybe I should stop "whining"... So, let's talk about baking!
For those who have tried my ultra soft chiffon cake recipes listed at HERE, you might have noticed that I have been very critical with my chiffon cakes. Hey, I don't play play with my cakes... LOL!
I always over-load my chiffon cakes with the ingredients of interest with minimal impact to the softness of the cakes. Due to this, there is a cut off point where I have to choose between flavours and softness. And I have to say that the cut off point can be subjective and difficult to decide.
Having said that, I still have readers asking me if they add more...
black sesame into my Ultra Soft and Moist Black Sesame Chiffon Cake recipe at HERE
or bubur pulut hitam into my Very Soft and Moist Fully-Loaded Bubur Pulut Hitam Chiffon Cake / Black Glutinous Rice Chiffon Cake at HERE
What can I say? Hmmm...
I'm sorry that I have not been answering any baking questions simply because I don't have the time.
Likewise for this Oreo chiffon cake, if you are after a recipe that contains:
I always over-load my chiffon cakes with the ingredients of interest with minimal impact to the softness of the cakes. Due to this, there is a cut off point where I have to choose between flavours and softness. And I have to say that the cut off point can be subjective and difficult to decide.
Having said that, I still have readers asking me if they add more...
black sesame into my Ultra Soft and Moist Black Sesame Chiffon Cake recipe at HERE
or bubur pulut hitam into my Very Soft and Moist Fully-Loaded Bubur Pulut Hitam Chiffon Cake / Black Glutinous Rice Chiffon Cake at HERE
What can I say? Hmmm...
I'm sorry that I have not been answering any baking questions simply because I don't have the time.
Likewise for this Oreo chiffon cake, if you are after a recipe that contains:
the maximum amount Oreo cookies
the least amount of sugar
Plus maintaining the ultra softness of the cake... I reckon this is the best recipe to go!
the least amount of sugar
Plus maintaining the ultra softness of the cake... I reckon this is the best recipe to go!
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I have finally found you!!!
My Perfect Ultra Soft Oreo Chiffon Cake
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In fact, I have been trying to bake a perfect Oreo chiffon cake for years. This is why I'm very happy when I have finally gotten this recipe right.
Why is it so difficult to create a perfect Oreo chiffon cake? Why so drama??? LOL! Well, it depends on your definition of “perfect". To me, my perfect Oreo chiffon must be ultra cottony soft and moist. It must also contain lots of Oreo cookies. In another word, my perfect Oreo cake must have substantial Oreo taste. Agree?
Therefore, baking my perfect version of perfect Oreo chiffon cake is challenging because the Oreo cookies crumbs acts like flour and cocoa powder and can absorb moisture in cakes, meaning more added Oreo cookies make drier cakes. And even worse for chiffon cakes! Geez!
After absorbing the moisture, the Oreo crumbs become heavier and denser causing the Oreo to sink into the bottom and also the cake to rise lesser. Due to this reason, some recipes use cream of tartar and more sugar to strengthen the egg white mixture.
I don't want to bake a rigid cake by adding cream of tartar. And I don't want to overload my cake with too much sugar!!! I also want my Oreo cookies to be evenly distributed throughout the cake.
Thus, I have tried many strategies and finally found a way to bake this perfect Oreo chiffon cake! Let me tell you how I did it.
First of all, I would like to know… What is the maximum amount of Oreo cookies that I can add into one 20cm chiffon cake? Should I add the Oreo with or without the filling?
Prior baking, I did a quick Google search and found that most bakers incorporate 40g to 60g into one 20cm chiffon cake. Most recipes add the Oreo cookies without the cream. Some recipes finely process the cookies and some chop them roughly.
To boost the amount of Oreo in the cake, some recipes also place 7-8 whole Oreo cookies at the bottom of the chiffon cake pan and pour batter into it.
My ideal ultra soft Oreo chiffon cake must be thoroughly moist and cottony soft without any dry crunchy bits of the Oreo cookies and so the idea of placing whole Oreo cookies at the bottom of the pan is out for me. Simply because the entire cookie will absorb the moisture from the cake partially, making the cookies half soft half dry… NOT ultra soft! Agree?
Some recipes mentioned that the added Oreo with cream will sink for their recipes. So, I tried baking several cakes with 1) finely processed cookies without the cream or and 2) roughly chopped cookies with or without the cream with different various amounts and chiffon cake compositions. OMG! It was madness!!!
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This is one of the cakes that I baked with a mixture of finely processed and roughly chopped Oreo and it didn't rise optimally. |
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| Its texture is soft and moist but I wanted it to be cottony and softer! |
Then, it was this fine one day that I baked this standard 20cm chiffon cake with 100g roughly chopped Oreo cookies (with the cream) and it worked perfectly!!! Finally…
Clearly, the success of my Oreo-loaded chiffon cake lies on the composite of the cake batter. And I finally got it right with heaps of fine tuning. It has to be well-aerated, not too wet and also firm enough to hold the roughly chopped Oreo in place without causing them to sink. At the same time, the cake base cannot be too firm and dry with too much flour so that the cake will be cottony soft and moist.
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| Finally! This Oreo chiffon cake had risen nicely! |
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| It is super cottony soft and moist! With lots of Oreo evenly distributed in every slice!!! |
Wanna bake this cake? If you do, please do not ask me if you can add more Oreo cookies into this cake... LOL! I'm starting to see few large bubbles in this chiffon cake and so I can safely conclude that this is the best Ultra Soft Oreo chiffon cake that I can create with the most amount of Oreo. So please just bake it accordingly to my recipe and enjoy it as what it is ^-^
You might ask... What is the size of my roughly chopped Oreo? From the video, you will see that they are chunky like about 1/4 of a mini Oreo or 1/8 of a regular Oreo. Not too small as the fine cookies will absorb more of the cake moisture. Not too big so that the cookies will be soft and moist and won't sink to the bottom.
Music: Bensound
Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.
I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!
Here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
or the egg white mixture:
Makes one 8-inch (20 cm) chiffon cake
For the egg white mixture:
240g egg whites (about 7-8)
100g caster sugar
For the egg yolks mixture:
100g egg yolks (about 6-7)
50g neutral tasting vegetable oil
100g milk
1/2 tsp vanilla paste or extract
70g plain or all purpose flour
10g corn flour
1/4 tsp salt
100g Oreo cookies with cream filling (about 10 regular size Oreo cookies or 4 bags of mini Oreo cookies, each weighs about 23g), roughly chopped into small chunks, not processed and not too large chunks - See my above baking and watch my video.
Preheat oven to 160°C. Please do not use fan forced heating!
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.
While the mixture is beating, prepare and whisk egg yolk mixture.
For the egg yolk mixture:
Using a hand whisk, combine egg yolks, oil, milk and vanilla in a large mixing bowl until combined. Sift in both flours and salt and whisk until combined. Add chopped Oreo and whisk until just combined.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap.
Chiffon baking options:
Basic - Bake at 160°C for 50 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 10 mins until the top skin of the cake is nicely browned.
Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack.
Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!
Store cake in an airtight container at room temperature for up to 4 days and it will remain ultra soft even on day 3.
Happy Baking