Mini Oreo Cakes

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To make a small cake that doesn’t collapse, you only need to master this little trick!

Ingredients

  • 2 eggs
  • 48 ​​grams cake flour
  • 25 grams of corn oil
  • 35 grams of water
  • 30 grams of sugar
  • a little lemon juice
  • a little salt
  • 5 Oreo cookies

Instructions

  1. Separate the egg white and egg yolk, mix the egg yolk and corn oil, and mix thoroughly
  2. Add water and stir evenly
  3. Sift in cake powder, cut and mix evenly
  4. Add a little salt and lemon juice to the egg whites, add sugar in two batches, and beat until almost hard peaks
  5. Take part of the egg yolk batter and mix it with the egg white, then mix the egg yolk batter and egg white thoroughly, cut and mix evenly
  6. Pour the batter into the 6-piece mold. When the batter reaches half of the mold, add an Oreo cookie. For convenience of portability, I used a paper mold
  7. Continue to pour batter onto the Oreo biscuits until the mold is eighty-nine percent full, and place in the preheated oven at 140 degrees for 25 minutes
  8. Remove from oven and let cool


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