Soft Oreo Chiffon Cake
Let's meet the soft and moist Oreo chiffon cake
4 serving
Within 60 minutes
카푸치노
Ingredients
  • Soft flour
    70g
  • Baking powder
    1/2ts
  • grape seed oil
    60g
  • egg
    4ea
  • vanilla oil
    1~2drop
  • Sugar
    110g
  • an Oreo
    1pack
  • Hallelujah
    little
Cooking Steps
STEP 1/7
Remove the cream from the Oreo cookie, put it in a plastic bag, and push it with a rolling pin
STEP 2/7
Separate the egg whites and yolks, then add half the sugar to the whites and make a solid meringue.
STEP 3/7
Add half of the sugar to the yolk 2-3 times, whisk until it turns milky, add vanilla oil and grape seed oil, and mix with the pre-chaired flour and baking powder.
STEP 4/7
Add meringue 1/3 and mix well, then add Oreo cookies and mix well.
STEP 5/7
Add the rest of the meringue and mix it well so that it doesn't turn off
STEP 6/7
Apply water to the chiffon mold, drop the dough from the top, pour it, pour it on the floor, drain the air, and bake for 20-25 minutes at 170 degrees in the oven.
STEP 7/7
I put it upside down in a cup, cool it down, cut off the top, and put on tangerine jamAfter applying tangerine jam, I sprinkled Oreo cookies and decorated it with hail sugar.
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