I would not be surprised if you tell me that Oreo played an important role in your childhood. I used to wake up to adverts of Oreos in the morning, and like a typical child begged my mum to get some for me. 😂 There is more to this beloved treat than dunking it in the milk though as it is quite a widely used ingredient in baking and desserts.

This week, I received a request to bake an Oreo cake for one of my local charities. I also got to use the silver food colouring spray I bought from L’atelier des Chefs in Paris a few days ago, and created this metallic Oreo cake.😉 This cake was composed of Oreo-incorporated vanilla sponges covered with an Oreo buttercream and a chocolate ganache. Hope you enjoy! 😊

Metallic Oreo Cake

Quantity: 1 cake

Ingredients:

For the sponge:

4 eggs, separated into whites and yolks

64g caster sugar

48g flavourless oil

56g warm water

1 tsp vanilla extract

80g self-raising flour

20g corn starch

154g (1 packet) Oreos , crushed coarsely

For the buttercream:

295g unsalted butter, softened

520g icing sugar

52g double cream

1 tsp salt

154g (1 packet) Oreos, crushed finely

For the chocolate ganache:

125g dark chocolate

70g double cream

For decorations:

Oreos, whole

Silver food colouring spray

Method:

1. Preheat the oven to 180C/356F/gas 4.

2. To prepare the sponge, start by whisking the egg whites in a large bowl using an electric whisk with half of the caster sugar until soft peaks are formed. Be careful not to overwhip the egg whites.

3. In a large bowl, mix the yolks with the oil, water, vanilla extract and the remaining sugar together until smooth. Sieve in the flours until mix until well-combined.

4. Fold half of the whisked egg whites into the yolk mixture. Then, pour the mixture into the remaining egg whites and fold until they are evenly combined.

5. Fold in the coarsely crushed Oreos into the sponge batter until well-combined.

6. Pour the cake mixture into a greased cake tin. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.

7. Cool the cake briefly in the tin before demoulding to cool on a wire rack.

8. To make the buttercream, use an electric whisk to beat the softened butter until smooth. Add in the icing sugar, double cream and salt, and whisk until well-combined. Save a small portion of the plain buttercream for decorations before folding in the finely crushed Oreos.

9. Assemble the cake by carefully slicing the sponges into two even layers. Cover and sandwich the sponge with the buttercream. Chill the cake in the fridge for the buttercream to firm up slightly.

10. To make the chocolate ganache, heat the double cream in a saucepan. Break down the chocolates and place them in a bowl. Add the hot cream onto the chocolates and whisk until smooth.

11. Pour the chocolate ganache over the cake. Let it set before spraying the silver food colouring on top.

12. On some parchment, spray the silver food colouring onto the whole Oreos. Pipe the plain buttercream on top of the cake, and place the coloured Oreos over it.