6-inch Oreo Chiffon Cake

Add milk and corn oil to a dry bowl with no water or oil, and stir continuously with an egg whisk until it turns milky white (emulsified), then sift in the low-gluten flour and mix evenly.

Separate the egg yolks and whites, add the egg yolks and stir evenly, and the egg yolk mixture is ready for later use.

Beat the egg whites into a dry, oil-free bowl, add lemon juice, and whisk with an electric mixer until stiff peaks form (as shown in the picture), gradually adding the granulated sugar in three portions.

Take one-third of the meringue and fold it into the egg yolk mixture until evenly mixed, then pour it all back into the remaining meringue, gently folding to combine thoroughly, improving folding efficiency, reducing the number of folds, and minimizing deflation to the greatest extent.

Evenly and lightly sprinkle crushed Oreo cookies on the surface of the cake batter, fold to mix evenly, and pour into a six-inch chiffon cake mold, filling about 80% full (my batter was a bit too much, which caused a mushroom top to appear during baking, but it does not affect the final product).

Preheat the Gobico T42 oven, bake on the middle-lower rack at 130°C for 50 minutes, then turn to 150°C and bake for another 10 minutes.

Freshly baked cakes release hot steam, and should be immediately inverted onto a rack to cool. For chiffon cakes, they must be completely cooled before unmolding.

Full mold, no collapse, the effect is quite good.

After demolding, the bottom surface also has no depressions.

The internal structure is delicate, the pores are uniform and consistent, the Oreo cookie crumbs are evenly distributed, and the texture is soft and smooth; every bite has the taste of Oreo~