Chiffon cake is one cake that I've not baked for a long time. Again, the last time was during my cake-baking course at BITC when I had a lot of practice making a couple of flavours. Recently, when I saw Sonia's beautiful Pumpkin Chiffon Cake & then Rima's interesting Blueberry Oreo Chiffon Cake, the urge to bake chiffon cake returned...... And since my kids love strawberry flavour & oreo cookies, I thought I'd try Rima's recipe first to bake Oreo Strawberry Chiffon Cake. I'm pleased it was a hit with my family, including my siblings & their families!
During the baking class back then, I remember the challenge that my classmates & I faced in trying to produce a perfect chiffon cake was the beating of the meringue. I remember some friends had to throw away their meringue when it became too stiff. So I was quite anxious how my meringue would turn out this time....
True enough, the minute I stopped whisking the meringue, I knew that I'd over beaten it. So it was quite a challenge to fold it into the egg yolk mixture without over mixing them. I refrain myself from over mixing the mixture & the result is, a chiffon cake with quite a bit of large air holes..... not so pretty for a chiffon cake. I could even see some white speckles which I think were the meringue left uncombined with the egg yolk mixture.
As far as taste is concerned, I discovered that it depends on when it's eaten. When I had my first bite about 2 hours after taking it out from the oven, I thought it was quite sweet & the strawberry flavour was quite mild. My sister commented that it was quite dry, 'not as moist as the one from Prima Deli'. For someone who has not eaten store-bought chiffon cake for a long time, I thought the texture was alright.... However the next day, the overall flavour & texture improved. It was not as sweet & the strawberry flavour was more intense (although I would add more strawberry paste the next time) & it was definitely more moist. Overall, I agree with Rima, this recipe is awesome!
Strawberry Oreo Chiffon Cake
Inspired by Rima
Recipe from Chiffon Cake Mini by Dapur Aliza
6 egg yolks
100g strawberry yogurt
4g baking powder
100g caster sugar
3g salt (about 1/2 tsp)
100g vegetable oil
6 egg whites
1g cream of tartar
50g oreo cookies – cut into tiny pieces (I used regular oreo, filling removed.)
strawberry paste & pink colour
1. Preheat oven to 150deg C.
2. Whisk egg yolk with sugar until pale in colour. Add in yogurt & oil. Then add in sifted flour, baking powder & salt. Finally, add in flavouring & colour.
3. In another clean & dry bowl, whisk egg white with cream of tartar till foamy. Slowly add in sugar a little at a time & continue whisking until soft peak.
4. Scoop 1/3 meringue into egg yolk mixture & fold in gently & lightly . Once combined, pour egg yolk mixture into meringue & continue to mix gently & lightly.
5. Pour half of the mixture into a 22cm tube pan & sprinkle half of oreo cookies. Then pour the rest of mixture & sprinkle the rest of the oreo cookies.
6. Bake for about 50 minutes. Once baked, remove pan from oven, overturn it & leave to cool completely. Remove cake from pan & slice to serve.