Whilst writing this post, my oreo butter cake is still in its cooling stage - just out of the hot oven ...kekeke. It smell very nice during the baking process and especially when the oven door is open, the strong buttery smell fills the kitchen. Since i lined the cake tin, the bottom and side of cake turns out 'neat & tidy' and have a nice even brown colour.
In fact, i did 2 cakes consecutively, 1 using the original recipe and the other one i added chocolate chips. The original recipe calls for 180 deg and 40-50 mins baking, but i did mine at 170 deg and the baking time took another 15mins more for the 1st bake. In fact, i did most of my bakes at 170 deg and hence reluctant to up the temp in case it gets too hot and the top of cake brown before the inside is cooked. However, i use 180 deg and 50 mins baking for the 2nd bake. I think because of the shorter baking time, the 2nd cake turns out to be more moist.
Ingredients:
225g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g unsalted butter
170g sugar
2 eggs, beaten
1 cup non-fat unsweetened yogurt
1 tsp vanilla essence
80g oreo cookies, roughly crushed
Whole oreo cookies for decorating (optional)
1/4 cup chocolate chips (optional)
1) Preheat oven to 180 deg and lined a 8 inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble the eggs slowly about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla essence. Finally beat in the remaining flour mixture.
5)Lastly, fold in the crushed cookies.
6) Pour into prepared tin, arrange whole oreo cookies on top and bake for about 40-50 mins till skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmould and cool completely.
Enjoy!
*PS. It actually took me few days to write this post, dunno why?
This cake is a healthier version as compared to the usual butter cake, as this recipe uses very little butter and has non-fat unsweetened yogurt in it...hmmm. Read from some blogs that using yogurt as one of the ingredients will result in cake to be softer, more moist and fluffier.
Ingredients:
225g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g unsalted butter
170g sugar
2 eggs, beaten
1 cup non-fat unsweetened yogurt
1 tsp vanilla essence
80g oreo cookies, roughly crushed
Whole oreo cookies for decorating (optional)
1/4 cup chocolate chips (optional)
1) Preheat oven to 180 deg and lined a 8 inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble the eggs slowly about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla essence. Finally beat in the remaining flour mixture.
5)Lastly, fold in the crushed cookies.
6) Pour into prepared tin, arrange whole oreo cookies on top and bake for about 40-50 mins till skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmould and cool completely.
Enjoy!
*PS. It actually took me few days to write this post, dunno why?
2 comments:
These look YUMMY!
Indeed they are! You should try out this recipe!
Post a Comment