Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

Ingredients
6 Egg yolks

100 gr Caster sugar (I used 60 gr)

3 gr or a pinch of Salt
100 gr Blueberry yogurt

100 gr Oil
150 gr Cake flour
4 gr Baking powder

Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

Method

- Preheat oven to 150C.

-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.

 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

Oreo Banana Sponge Cake

Source : Richard Goh via Wen’s Delight

Ingredients:

2.5-3 Eggs (Room temp - Approx 150g)

130 gr Sugar (Reduced, original-150g)

200 gr Banana (Ripe & cut into small pcs)

150 gr Cake flour

1/2 tsp Baking powder

1/4 tsp Baking soda

100 gr Oil (any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)

Optional : Few pieces Oreo biscuits (crushed)

Method:

- Preheat oven to 160 degree C.

- Sieve flour, baking powder & soda together.

- As I only use hand mixer, I whisk eggs and sugar at max. speed till stiff/ribbon, then add-in banana, mix until well incorporated.

- Fold in flour & Oreo, mix well. (Can use spatula or hand to mix)

- Add in oil & mix well till batter is shiny & flowing.

- Bake for 40 - 45mins or until cook.

Below is the original flavour, if you want to bake into bigger cake (9 or 10 inch square tin), you may refer here.

Oreo Chocolate Layer Cake

Oreo and chocolate are the food that my boys never get bored of. I made the combination of both again into their special cake this year :)

Ingredients:

Chocolate sponge cake (I used this recipe)

300 gr Whipping cream

6 pcs Oreo cookies (without cream), grounded

Chocolate paste:

100 gr Dark Couverture Chocolate

50 gr Whipping cream

Oreo cookies, grounded for the decoration (optional)

Method:

- Chocolate paste : Using double boil method, melt whipping cream and couverture chocolate until incorporated, set aside to cool.

- Whisk the whipping cream until stiff.

- Oreo cream : take 1/3 whipping cream mix with grounded 6 pcs oreo biscuits until incorporated.

- Chocolate cream : mix the chocolate paste with 2/3 of whipping cream.

Assembly:

- Divide cake horizontally into 8 layers (Using one recipe, I baked into 4 cakes 6 inch and cut half layers for each cake)

- Spread alternate layer with Oreo or Chocolate cream. Finally cover the cake with chocolate cream. Sprinkle the grounded Oreo for decoration.

Cookies 'n' Cream Cheesecake

As promised to M that I will bake her cheesecake. I had chosen oreo cheesecake which I figure that with oreo it can’t go wrong …. and always be favorite among kids and adults :D And I hoped M & her family enjoy the cake. :)

Source : Cheesecake Seduction by Catherine Lau

Ingredients:
Biscuit Base:
200 gr Oreo cookies
90 gr Melted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
200 ml Whipping cream
3 Eggs, lightly beaten
100 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:
- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 8” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

Oreo Cheese Chocolate Layer Cake

We celebrated my boys’ birthday earlier instead of this week. This time, they never requested any fancy cake, so I also decided just a very simple decoration ( …. too lazy to think , it's just an excuse ... from this lazy mommy) ...  :)

Here are the combinations of the cake:
1. Chocolate Sponge Cake … recipe here
- I want darker cake, so I substituted 20 gr cake flour to cocoa powder, so total cocoa powder used 41 gr.

2. Oreo Cheese Cotton Cake …. recipe here
- I want something light on the cheese cake, so I substituted cheddar cheese to cream cheese. Added 7 pcs crush oreo cookies w/o cream in the batter.

3. Swiss Meringue Cream Butter Cream …. recipe here

The cake well received and enjoyed by all. As I was busy cutting the cake, just lucky still remembered to snap a slice cake before I ate it up :)

Oreo & Raisin Cupcakes

My boys & I like anything with oreo’s! It seems anything with oreo will always taste good, isn’t it :) I saw this recipe from Aunty Yochana, but bake only half of recipe with minor changes. This cupcakes are really yummy and have a butter taste too.

Ingredients:

115 gr Butter
80 gr Sugar
2 Eggs
115 gr Self-raising flour
50 gr Oreo Cookies - chopped
25 gr Raisins (Optional: I soaked in hot water for 5-10 mins, tap dry before use)

Method:
- Preheat oven to 190C
- Cream butter and sugar until pale, add in eggs one by one until mix well.
- Slower the mixer speed, add flour mix till combined, then beat at higher speed until smooth about 1-2 minutes.
- Stir in chopped oreo & raisins, mix well.
- Pour into paper cups and bake for 20-25 mins or until cooked.
- Leave it cool.

Yield : 6 cupcakes

No Bake Oreo Cheesecake

Looking at how Honey Bee Sweets was making this OREO cheesecake for her love ones, I cannot wait to try on this. Since my ‘to-do-list’ is getting longer, finally I made the small one, and just follow the original recipe. This is sure perfect for oreo and cheesecake lovers. Follow what she suggested that to leave it in the freezer, and it is just taste like Oreo ice cream. Hmmmm ….Yum Yum …. ;)

Ingredients for an 6" OREO Cheesecake
Biscuit Base:
60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted

Filling:
250 gr cream cheese, room temperature
80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base'
1.5 tsp of gelatin powder, melted in 45 gr of boiling water
1 tbsp of fresh lemon juice
100 ml dairy whipping cream, whipped
50 gr crushed OREO cookies in big chunk (updated 15/7/2010)

Extra OREO cookies, roughly chopped for topping (optional)

Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.