I used yogurt to substitute the oil here. As for the Oreo cookies, the cream filling is added into it too. Borrowing the sweetness from the blueberries, yogurt and the oreo cream fillings, I decided to reduce the sugar used here. If you like it sweeter, add more sugar then.
Overall this is a super light, moist cake. We all enjoyed it.
Ingredients
For the Yolk batter
7 egg yolks
160g Blueberry yogurt
100g Blueberry compote ( 1 tsp lemon juice and 2 tbsp sugar, gently heat it up in low heat till thicken up in a few minutes, let cool, set aside).
150g Self-raising cake flour (low protein)
30g Raw castor sugar
Ingredients
For the Meringue
7 egg whites
50g Raw castor sugar
2 teaspoons lemon juice
1 small packet ( 70g) Oreo cookie
Secure cookies in a zip lock bag, crush it slightly. Use the cream filling too.
Methods
For the yolk batter
In a large bowl, whisk the yolks with sugar until it turns light and pale.
Add in yogurt, beat in sifted flour and the blueberry compote. Set aside.
For the Meringue
Beat the whites with the lemon juice.
When it starts to become foamy, gradually add in the sugar in a few batches.
Beat until it turns just stiff peak, it's done.
To complete the rest:
Add 1/3 of the Meringue to the yolk batter, mix it well to lighten the texture.
Add in the rest of the 2/3 Meringue and fold in gently until no lumps appears.
Fold in the cookie crumbs gently.
Pour into un-greased chiffon pan, give it a bang on the counter table to release the bubbles.
Bake at preheated oven of 160C for 60 to 65 minutes. Insert a skewer in the centre of the cake, if it comes out clean, it's done.
Remove the cake out of the oven, invert the cake immediately for quite a few hours.
When it is completely cooled, run knife through around the sides and center tube of the pan.
Invert cake onto a serving plate.
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