I've been a sucker for cookies 'n cream. When I was about 9 or 10, my dad came home with a lot of Hersheys cookies 'n cream chocolates. I devoured a bag on a one-way day trip. It's just really weird because I'm a big fan of white chocolate but not of Oreos.
 |
| Photo from: http://-foodporn.tumblr.com/post/22577889546 |
I'm still no fan of oreo, but cookies 'n cream? Count me in, most definitely!
I'm also a HUGE fan of yellow cake so I married these two favorites in one, which was an amazing experience like falling in love for the first time.
I used Smitten Kitchen's yellow cake recipe which was intended for caramel cake but I haven't perfected caramel yet. Wait and see, caramel, I shall get you right soon!
For the yellow cake
Group A:
2 c. cake flour
1 tsp. baking powder
3.4 tsp. baking soda
1/2 tsp. salt
Group B:
1/2 c. or 100 g. butter (at room temperature for 30 mins.)
3/4 c. or 160 g. white sugar
2 large ORGANIC eggs
1 tsp. vanilla
1 c. buttermilk
1. Preheat oven to 180 degrees Celsius. Grease an 8-inch square pan, put parchment paper and grease paper. I like using my 9-inch round pan for this recipe instead.
2. Sift together Group A.
3. Cream butter and sugar for 10 minutes (KitchenAid mixer speed 4). Add one egg at a time and mix (KitchenAid mixer speed) for 30 seconds. Add vanilla with last egg and mix.
4. Add all the buttermilk and mix.
5. Add in Group A to mixture in 3 additions.
6. Put in pan and rack pan to rid of air bubbles.
7. Bake for 35-40 minutes or until the toothpick comes clean.
8. Cool in pan for 10 minutes before transferring to rack.
9. Cool for an hour before frosting.
Important:
I studied baking before and never in my life was the liquid (buttermilk in this instance) added first before the dry ingredients (flour, baking soda, baking powder, salt). But it totally works with this recipe so don't deviate, otherwise there will be a lot of holes in the cake. Trust me, I know. I've tried.
Organic eggs:
You have the option of using ordinary eggs but I tell you organic eggs make a lot of difference. I'm sure some of you know that yellow cake gets their color from the yellow of the egg. Let me tell you ordinary egg yolks pale in comparison with organic egg yolks. Not only is the color better, the cake is so much fluffier also! I haven't tried organic eggs with chiffon cakes but I can only imagine how wonderful it would be! I can't wait!
 |
| Photo from: http://en.wikipedia.org/wiki/Yellowcake |
Not my picture. Ha! I really have to take pictures of the goodies I bake before they're gone.
For the frosting, I used Bake Space's wonderful cookies and cream frosting.
1/2 c. or 100 g. unsalted butter
1 3/4 c. or 190 g. powdered sugar
pinch of salt
1/3 c. or 80 g. whipping cream
1/2 tsp. vanilla
crushed oreos
1. Cream butter and powdered sugar and salt.
2. Add whipping cream and vanilla.
3. Fold oreos.
Crushing oreos: I use my food processor to make oreos into a powder. I not only put it in the frosting, I'd like to top the cake too with it. So yum!
Craving!!!
Below are some ingredient substitutes you can make:
For the cake:
Cake Flour (1 cup)
2 tbsp. corn starch + all purpose flour to make 1 cup
Buttermilk (1 cup)
1 tbsp. vinegar + skim milk
For the frosting:
Whipping cream
Use all-purpose cream
Computing calories:
Yellow cake (accdg. to Calorie-charts) = 245.28/slice
Cookies 'n cream frosting (accdg. to Food) = 235.2/slice
Total = 481 calories/slice of this delish recipe
At this point, I really don't care about the calories, I mean if you've tasted it, you'll know it's worth it! But in case you are trying to lose some weight, here are activities you can do to rid of yourself the guilt trip. And as I've mentioned in my red velvet cupcake post, you can burn 168 calories just by baking (and cleaning up. It's really part of it.)
So get up bake and enjoy!
No comments:
Post a Comment