Oreo Cake Sponge
6 inches
Low-gluten flour
30g Cocoa powder 12g Milk 35g Egg yolk 40g Oreo salted cream As neededMascarpone cheese 50g
Whipping cream 229g Salt 0.5 Granulated sugar 15g Oreo cookie crumbs 35g For the chiffon cake base, sift and mix cake flour and cocoa powder.⚠️ Heat over low heat until ripples appear, about 60°C, then let it sit for a while before adding to the mixed flour (heating the oil reduces gluten formation).
⚠️ Milk must be at room temperature (cold milk affects emulsification and results in a less fine texture). ⚠️ 1. Chill the egg whites, add lemon juice and sugar. 2. Add sugar in three portions: whisk at high speed until: 1) small stiff peaks, 2) large drooping peaks, 3) small drooping peaks. After all sugar is added, switch to low speed and whisk until stiff upright peaks. 3. Briefly whisk the egg yolk mixture to make it smooth and soft. ⚠️ 1. Add 1/3 of the egg whites to the mixed batter (using a whisk). 2. After mixing evenly, pour the remaining 2/3 of the batter into the egg whites and fold gently with a silicone spatula. Do not press or stir vigorously. The recipe is for one 6-inch cake mold. Bake at 155°C (upper and lower heat) for 40 minutes. Oreo cream preparation: ⚠️ Crush the cookies into small pieces. ⚠️ First mix 1/2 of the cream with mascarpone cheese. Adding all at once may cause lumps. ⚠️ After mixing evenly, add the remaining whipping cream, salt, and sugar.⚠️ First mix at high speed, then switch to low speed! Mix until a smooth consistency is achieved, and avoid over-whipping, as the Oreo crumbs absorb moisture.
