Wednesday, May 18, 2011

My kind of Cookies and Cream

My youngest son received the Sacrament of Reconciliation for the first time tonight. As with all other sacraments, it was, of course, very special.

Being a school day, we didn't plan any big celebration. In fact, we had to rush and eat a quick dinner as we had to be at church before 7:00 pm. But, we did have cake afterwards.

A Cookies and Cream cake.


The way I did this is a bit different from my other version. Because I had very little time on my hands this morning, I decided to combine the crushed cookies with the whole batch of frosting. The end result might not look as fancy but does it really matter?

The frosting looks just like it's ice cream counterpart!
I only made a small 8" cake because, believe it or not, we are not big cake eaters. (The cakes you see here are usually not for us). When we do have cake, I usually give away some slices to friends just so it would be finished while still fresh. If not, the cake would stay for days in our fridge. This Cookies and Cream one proved to be different though.

As soon as we arrived home, everyone immediately started lining up to get a slice. And we nearly finished the whole thing in one go. It was very light on the tummy, just the right sweetness, delicious. One of my sons later said of the three remaining slices, "Mom, don't give this away, ok?"

I've been asked to share this recipe long before. Thanks for patiently waiting. Here it is. Enjoy!

COOKIES AND CREAM CAKE (recipe suitable for an 8" round, 3" high pan)

Chocolate Chiffon cake

Ingredients:
A}
1 cup minus 2 tablespoons sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
1 1/2 teaspoons coffee powder *optional
1/3 cup sugar

B}
4 egg yolks (from large eggs, room temperature)
1/4 cup canola or corn oil
1/3 cup water
1/2 teaspoon vanilla extract

{C}
4 egg whites
1/4 teaspoon cream of tartar

{D}
1/2 cup sugar

Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.
4. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert onto your cake board or plate.

**Just a note: This cake is very light and not as chocolatey as you might prefer so feel free to use your favourite chocolate cake recipe instead!

Cookies and Cream Frosting

Ingredients:
1 cup whipping cream, chilled
1/4 cup granulated white sugar
1/2 teaspoon vanilla extract
125g cream cheese (1/2 bar)
about 15 Oreo cookies

1. Remove the cream center from 4-5 cookies then crush the cookies in a food processor. (It's up to you if you want your crumbs to be coarse or fine. I prefer them to be quite fine so I can pipe out my frosting). Set aside.
2. On a small bowl, beat cream cheese until smooth. Set aside.
3. Using chilled bowl and beaters, beat the whipping cream, sugar and vanilla extract until stiff peaks. Carefully fold in the cream cheese then beat mixture on high speed for a few seconds or just until everything is combined. Do not overbeat.
3. Lastly, fold in the crushed cookies. The frosting should look much like cookies and cream ice cream. The tiny crumbs should still be quite distinct from the whipped cream.

Another note: I actually made a full batch of this recipe (double the amounts given here) but had a lot of leftover after I was done frosting the cake. If you are a whipped cream frosting lover, you might consider making the full batch.

To assemble cake:
Slice cake horizontally into 2 equal layers. Invert cake top such that the cut side is facing up. Spread a generous amount of frosting then top with the remaining cake layer, cut side down. Use remaining frosting to cover the entire cake surface. Pipe out borders if desired and top with remaining Oreo cookies.

To make a larger 10" cake, just double the recipe.


As always, if you ever get to try this cake recipe, I would be very glad to know how it turned out for you. Feel free to email me for questions and also, to send me photos of your cakes! Happy baking!

35 comments:

  1. I'm definitely going to try this recipe! Thank you so much for sharing your recipes! =)

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  2. Hi!
    Your cake is awesome. I tried it last weekend and the kids love it. Have you got a cheesecake recipe too? Cheers!

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  3. Hi Aireen,

    Glad you enjoyed the cake! I made a Cookies and Cream cheesecake only once before and the recipe was from a book I borrowed from the library. I don't have a copy, sorry!

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  4. hi connie! pls can you tell me how many cups of plain flour will i use because i can't find any cake flour....sorry this is my first time to make a cake....thank you

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  5. To substitute 1 cup of cake flour, use 7/8 cup plain flour + 1/8 cup cornstarch.

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  6. Hi Corinne,..this is Rose again :) from Couture Cakes by Rose...I made your cookies n' cream cake and let me tell you,....IT WAS DIVINE!!!!!!!!!!!light yet soooo good....I'm trying to email you the photos of the UBE cake and Cookies n' Cream cake but I kept clicking on your email link and it wasn't doing anything :(
    I'm now hooked to your cake recipes :)

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  7. Hi Rose,

    You can email the photos to pike(dot)corinne(at)yahoo(dot)com. Thanks!

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  8. Hi I really admire your cake baking and decorating skills. I was just wondering if i want to make this cake in two 9" round pans ( 1 1/2" tall) should I double the recipe or just make one and a half of it. For example instead of 8 eggs for a 10" cake can I make it 6 eggs for a 9"cake

    Thank u for the recipe. I'm planning to try it nxt week:))

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  9. 1 1/4 recipe should be enough for your 2 pans. (Calculation based on the volume of your pans vs. the 8" round, 3" high pan).

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  10. I'll try this recipe this week and will let you know how it turned out. I tried your mocha cake and everyone loved it. Thanks for the recipes......
    Janice

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  11. Hello Corrine,
    This cookies and Cream Cake is absolutely gorgeous. I will try to email you the picture of this lovely cake that i've made...once again thank u so much :)
    Zaida

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  12. Hi corrine.thank you for sharing such a delicious recipe :) salamat :)

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  13. Hi Corinne,
    Thank you so much for all your cakes.
    I'm planning to make this cake on my son's birthday this november.
    I have leftover 35% whipped cream in my fridge now, can i make the frosting in advance and freeze it and use it 1 month from now? I don't want to waste it and not planning to add to my cooking as it is too fattening.Thanks a lot!

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  14. I haven't tried freezing this kind of frosting before but I suppose it can be done. Before using, just soften in the fridge then rewhip.

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  15. hi, did you really use baking soda instead of baking powder? thanks

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  16. Yes. Natural cocoa powder is acidic and therefore reacts with baking soda, causing the cake to rise.

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  17. Hi Corinne. I tried your recipe. It was epic!!Thank you for sharing. Cheers!

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  18. I just baked your Ube Macapuno cake yesterday and it was very good! everything came out right, the taste, texture etc..... I will definitely try this Cookies and Cream next week, i'm sure my son would love this!!

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  19. OMG this cake was divine! We couldn't stop eating it! Next time I will only add 3 cookies in the frosting instead of 5 as it was a bit dark, I prefer it white like yours.

    I also baked the Banana Loaf and it was super delicious too! Now I can't wait to bake all your cakes!

    Thanks Corinne for sharing your yummy recipes....xox

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  20. Hi
    Good day!
    Just want to ask, if i want to make a vanilla chiffon cake for this recipe, how many cups of flour should i add? And omit the cocoa and coffee powder, right?

    Tnx

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    Replies
    1. The vanilla chiffon cake recipe can be found in the Caramel Cake post.

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  21. Hi, tnx the reply ivsaw the recipe..
    One more question, regarding your ubemacapuno cake.. I already have my fresh ube, do i have to boil it and then grate it?
    And about the color, i have with me a violet ameri color brand and wilton brand? Is it ok to use that? I have also this ube flavor from mc cormick...so am so excited to try it..

    Tnx

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    Replies
    1. Yes,boil the ube then grate. Violet gel paste, both brands ok and also McCormick ube flavor.

      Looks like you have everything you need. Good luck!

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    2. Yes, i will try it this weekend.. Thank you and God Bless... Tc

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  22. corinne, can the white sugar in the meringue be substituted with brown sugar?

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  23. Hi Corrine I just finished baking the cookies & cream cake. It is absolutely delicious, so light, not super sweet, perfect for my taste buds. My whole family enjoyed it. I do have a question, Why is it that every time I bake chiffon cake it rises nicely with beautiful dome, then when I take it out of the oven and cool it off it always sinks in the middle, then I had to trim quite a bit on the sides to even it out. What am I doing wrong ?

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  24. I assume you have been inverting your cake immediately after taking it out of the oven?

    One thing you can try is not lining the bottom of the cake pan with parchment paper. Just sprinkle a few droplets of water on the pan bottom then pour your batter straight in. Yes, the cake will stick but this will help prevent the sinking. Don't worry, you will be able to get the cake out!

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  25. Yes I invert it right away to the cooling rack, isn't that what I supposed to do? How long should I wait then? I am going to bake it again today since my kids loves it so much and I will do your advise. Thanks so much.. I love all your recipe. Thanks for sharing :-)

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    Replies
    1. Yes that's correct. I was just checking.

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  26. Also Corrine should I use Dutch Processed Cocoa or Natural Unsweetened 100% Cocoa? Because I noticed the recipe didn't call for baking powder. Thanks again. Sally Wallace

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    Replies
    1. Natural goes with baking soda, dutch-processed with baking powder.

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  27. Hi Corrine,

    Do you have a cupcake recipe for this?

    Thank you.

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    Replies
    1. I don't use chiffon cake recipes for cupcakes. If you have a favourite chocolate cupcake recipe, use that then frost with the cookies and cream frosting here.

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