So this ain't the first time I am baking this incase some of you didn't know. Well, why make another recipe again and even put up a post? I guess most part of it is for record especially since this later version is a tastier one....or maybe until I find or worked out another even better recipe!
Plus who doesn't like butter cake with Oreo swirls in it! The addition of Oreo just gives the cake more "depth" and a more chocolaty taste to it, and I am loving it.
Ingredients for Oreo Marble Butter Cake (Makes a 8"x8" square)
Egg yolk batter:
4 large egg yolks
80 g caster sugar
1/3 tsp salt
seeds from 1 vanilla bean pod
195 g unsalted butter, room temperature (try to use quality butter if possible, I used Enchire which is a french butter, end result will be so worth it!)
160 g cake flour
100 ml fresh milk
Egg white batter:
4 large egg whites
100 g caster sugar
1 (Tube) pack Oreo cookies, total weight of 137 g
- Open the Oreo cookie package and place all the cookies into the blender. Zap till it is pulverised to fine crumbs. Set aside for use later.
- In another mixing bowl, beat the egg yolks, salt and sugar. Whisk till the mixture is doubled and thicken with the sugar all melted. It will take about 5-8 minutes to whisk by hand.
- Whisk in the butter (remember the butter needs to be soft to do this) and vanilla beans. Mixture might look little separated, but it is ok, just whisk till mostly combined.
- Next add in the sifted cake flour and whisk till all is incorporated in. Mixture might look thick and lumpy, it is okay.
- Lastly add in the milk and stir in slowly till all is combined. Set aside for now.
- Preheat the oven to 155C. Grease and line the cake pan with parchment paper.
- Beat the egg white till foamy. Slowly add in the sugar and increase the mixer speed to high. Beat the whites till stiff peaks.
- In 3 separate portions, gently fold in the whites to the yolk batter. Do not over mix.
- Weight out 250 g of the batter and pour into another clean mixing bowl. Add the blended Oreo crumbs into the 250 g cake batter and combine well.
- Alternate the cake batters into the cake pan with the plain vanilla and Oreo batter interchanging.
- Then use a toothpick and swirl the batter around to create the marble effect.
- Bake in the preheated oven for 155C for 50 minutes or till golden brown and cake tester comes our clean.
- Remove from oven and let cool in the cake pan on a rack for 10 minutes. Then gently unmould the cake and place it on the rack to cool completely before slicing it.
This is just one of those cakes that are so simple to make and so comforting to eat. I can eat this everyday, for real! Not sure is it that buttery taste, fluffy texture or that chocolaty finish, it just makes me want to go for another slice.
The fine crumbs and creamy taste was really the main winning points for this cake. I shall be baking this cake more often (then the previous recipe) since my kids were both raving about it. :))
Hope you all will give this recipe a try too and perhaps let me know how it turns out for you.
Happy Baking guys!