Description
A light, fluffy chiffon cake infused with the rich chocolate flavor and delightful crunch of Oreo cookies. Perfect for celebrations or afternoon tea, this Oreo Chiffon Cake blends elegance with playful sweetness.
Ingredients
- Cake Flour: 200 g
- Baking Powder: 2 tsp
- Salt: 1/2 tsp
- Granulated Sugar (for yolk batter): 150 g
- Granulated Sugar (for egg whites): 100 g
- Cocoa Powder: 20 g
- Egg Yolks: 6 large
- Egg Whites: 8 large
- Vegetable Oil: 80 ml
- Whole Milk: 120 ml
- Vanilla Extract: 1 tsp
- Oreo Cookies: 12 pieces, coarsely crushed
Instructions
- Preheat oven to 160°C (320°F) and prepare an ungreased tube pan.
- In a bowl, whisk together cake flour, baking powder, salt, cocoa powder, and 150 g sugar.
- In another bowl, mix egg yolks, oil, milk, and vanilla until smooth. Add dry ingredients to wet and whisk until combined.
- Beat egg whites until foamy, gradually add 100 g sugar, and whip to stiff peaks.
- Gently fold meringue into yolk batter in three additions, then fold in crushed Oreos.
- Pour batter into tube pan and smooth the top. Bake for 50–60 minutes until a skewer comes out clean.
- Invert pan immediately after baking and cool completely before removing cake.
- Slice with a serrated knife and serve as is or with whipped cream.
Notes
- Use room-temperature eggs for better volume.
- Do not grease the tube pan to help the cake rise properly.
- Cool the cake fully inverted to prevent collapse.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 23 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Oreo chiffon cake, chiffon cake with Oreos, Oreo dessert, chocolate chiffon cake, easy chiffon cake recipe