Q: Can I substitute another type of oil for corn oil in the recipe?
A: Yes, you can use a neutral-flavored oil like canola or vegetable oil as a substitute for corn oil.
Q: Is it necessary to use a 6-inch mold for this cake?
A: While the recipe is designed for a 6-inch mold, you can use a different size, but this will affect the baking time and cake thickness.
Q: Can I make the cake without lemon juice?
A: Lemon juice helps to stabilize the egg whites, but you can omit it or replace it with another acid like vinegar or cream of tartar.
Homemade Chocolate Cake with Oreo and Whipped Cream Filling
Notes
Ingredients:
- 3 eggs
- 30g corn oil
- 50ml milk
- 40g cake flour
- 15g cocoa powder
- 45g granulated sugar
- 3 drops lemon juice
- Filling:
- 250g whipped cream
- 20g sugar
- 10g cocoa powder
- Decoration:
- Oreos, as needed
- Chocolate, as needed
- Separate egg whites and yolks. Chill the egg whites in the refrigerator. Mix corn oil with milk until well emulsified.
- Sift in the cake flour and cocoa powder, and mix with a Z-shaped motion until uniform.
- Stir in the egg yolks.
- Beat the egg whites with lemon juice until frothy.
- Gradually add sugar to the egg whites in three batches.
- Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites in three batches.
- Pour the batter into a 6-inch cake mold.
- Bake in a preheated oven at 130°C (266°F) for 60 minutes.
- Whip the cream with sugar and cocoa powder for the filling.
- Layer the whipped cream on the cake, followed by a layer of crushed Oreos.
- Repeat layering and finish with decoration of Oreos and chocolate.
- The cake is ready to be served, perfect for an afternoon tea.
- Calories: Varies based on serving size and decoration
- Rich in carbohydrates and fats
- Contains dairy and gluten
