Cream & cookies chiffon cake recipe 

Picture of the cake is the one I made out of this recipe.

Loads of people were interested with how I did my cream and cookies cake with Oreo. I got the recipe from a blogsite in which I’m sharing it as well to all of you.
Recipe credit to Corinne owner of the blogsite in the link below
A cookies and cream cake

Recipe link here

COOKIES AND CREAM CAKE (recipe suitable for an 8″ round, 3″ high pan)
Chocolate Chiffon cake
Ingredients:

A}

1 cup minus 2 tablespoons sifted cake flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cocoa powder

1 1/2 teaspoons coffee powder *optional

1/3 cup sugar
B}

4 egg yolks (from large eggs, room temperature)

1/4 cup canola or corn oil

1/3 cup water

1/2 teaspoon vanilla extract
{C}

4 egg whites

1/4 teaspoon cream of tartar
{D}

1/2 cup sugar
Procedure:

1. Preheat oven to 175 degrees Celsius.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.

4. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.

5. To release cake from pan, carefully run a thin knife around sides of pan and invert onto your cake board or plate.
**Just a note: This cake is very light and not as chocolatey as you might prefer so feel free to use your favourite chocolate cake recipe instead!
Cookies and Cream Frosting
Ingredients:

1 cup whipping cream, chilled

1/4 cup granulated white sugar

1/2 teaspoon vanilla extract

125g cream cheese (1/2 bar)

about 15 Oreo cookies
1. Remove the cream center from 4-5 cookies then crush the cookies in a food processor. (It’s up to you if you want your crumbs to be coarse or fine. I prefer them to be quite fine so I can pipe out my frosting). Set aside.

2. On a small bowl, beat cream cheese until smooth. Set aside.

3. Using chilled bowl and beaters, beat the whipping cream, sugar and vanilla extract until stiff peaks. Carefully fold in the cream cheese then beat mixture on high speed for a few seconds or just until everything is combined. Do not overbeat.

3. Lastly, fold in the crushed cookies. The frosting should look much like cookies and cream ice cream. The tiny crumbs should still be quite distinct from the whipped cream.
Another note: I actually made a full batch of this recipe (double the amounts given here) but had a lot of leftover after I was done frosting the cake. If you are a whipped cream frosting lover, you might consider making the full batch.
To assemble cake:

Slice cake horizontally into 2 equal layers. Invert cake top such that the cut side is facing up. Spread a generous amount of frosting then top with the remaining cake layer, cut side down. Use remaining frosting to cover the entire cake surface. Pipe out borders if desired and top with remaining Oreo cookies.
To make a larger 10″ cake, just double the recipe.

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