Eggs 6 sugar 80g
Corn oil 80g Milk 70ml
Oreo cookie crumbs 40 Cake flour 100g
Oreo chiffon cake recipe Oreo Chiffon Cake‼ ️Illustration of how to lock this recipe 1

Step 1

1⃣️ Stir corn oil ➕ milk until it is emulsified. If you can’t see the oil star, this is called emulsification. Sift in the flour and mix evenly 2⃣️. Add the egg yolk and stir evenly using a Z-shape technique. Add chopped Oreos and simply stir evenly 3⃣️Add the sugar to the egg whites in three batches and beat until peaky. Oreo Chiffon Cake‼️Lock this recipe Illustration 2

Step 2

4⃣️. Pour one-third of the egg white batter into the egg yolk batter and mix evenly. Pour back into the egg white batter and mix evenly. Oreo Chiffon Cake‼️Lock this recipe Illustration 3

Step 3

5⃣️, pour into the mold. Give it a few gentle shakes to pop out the air bubbles inside. 6⃣️Put it into the preheated Haishi C40 oven. Bake at 135 degrees for 50 minutes. Remove from the oven, turn upside down, let cool and then unmold Oreo Chiffon Cake‼️Lock this recipe Illustration 4

Step 4

The super fragrant Oreo chiffon cake is ready Oreo Chiffon Cake‼️Lock this recipe Illustration 5

Step 5

Grow very tall Oreo Chiffon Cake‼ ️Illustration of how to lock this recipe 6

Step 6

The taste is very good, I like the taste Oreo chiffon cake cooking tips