Oreo Chocolate Sponge Cake

Ingredient

Method

6pc oreo, apprv 40g (remove the inner cream to use for frosting) 5B egg yolks 40g caster sugar 70g veg oil 85g milk 100g LP flour 2tsp baking powder 5B egg whites 1/4 tsp cream of tartar 70g caster sugar frosting: ~120g dark chocolate coins ~50g butter ~oreo cookies, crushed ~F&N chocolate sweetened creamer

1. Preheat oven to 180C, top and bottom heat. Blend the oreo cookies into powder texture. 2. Beat the egg yolks and sugar until light. Mix the veg oil and chocolate milk until blended. Pour the flours, oreo powder and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 7" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. Top with chocolate chips. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. Slide into two layer, set aside. 11.  Microwave chocolate coins and butter few seconds until melted. While still warm, add the oreo sandwich cream and stir until melted. 12. Pour half of the melted chocolate on top of the cake and smear it. Place another layer of the cake and pour the remaining chocolate on top and smear it again. Spread the crushed oreo cookies on top followed by chocolate creamer. Chill for 1 hr before served.