Description
Light, fluffy, and bursting with Oreo flavor, this Oreo Angel Food Cake combines the airy elegance of a classic dessert with the irresistible crunch of cookies. Perfect for celebrations or casual indulgences, this show-stopping treat is a must-try for dessert lovers.
Ingredients
For the Cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup finely crushed Oreo cookies (about 10 Oreos)
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup coarsely chopped Oreo cookies (about 6 Oreos)
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup crushed Oreo cookies
- Whole Oreo cookies for garnish (optional)
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
- Sift cake flour and 1/2 cup granulated sugar into a medium bowl.
- Beat egg whites, cream of tartar, and salt on medium speed until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
- Gently fold in vanilla extract.
- Sift flour mixture over the beaten egg whites in three parts, folding gently after each addition. Fold in crushed Oreos.
- Pour batter into the tube pan and bake for 35-40 minutes or until golden and springy. Cool the cake inverted until fully cooled.
- Prepare the Filling:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped Oreos.
- Slice the cooled cake horizontally into two layers. Spread the Oreo filling over the bottom layer and place the top layer back.
- Prepare the Topping:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the top and sides of the cake.
- Sprinkle crushed Oreos on top and garnish with whole Oreos if desired.
Notes
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
- Sift cake flour and 1/2 cup granulated sugar into a medium bowl.
- Beat egg whites, cream of tartar, and salt on medium speed until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
- Gently fold in vanilla extract.
- Sift flour mixture over the beaten egg whites in three parts, folding gently after each addition. Fold in crushed Oreos.
- Pour batter into the tube pan and bake for 35-40 minutes or until golden and springy. Cool the cake inverted until fully cooled.
- Prepare the Filling:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped Oreos.
- Slice the cooled cake horizontally into two layers. Spread the Oreo filling over the bottom layer and place the top layer back.
- Prepare the Topping:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the top and sides of the cake.
- Sprinkle crushed Oreos on top and garnish with whole Oreos if desired.
- Serve:
- Slice and enjoy this light, fluffy, Oreo-filled masterpiece!
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
