Roughly break oreo biscuits with cream into the grinder and pulse to make a fine powder.
Transfer to a bowl .
Pour milk it into the bowl and mix well.
Grease a baking tin and line it with butter papaer.
Preheat oven at 180 *C.
Now add baking powder to the bowl and mix well.
Immediately transfer to the baking tin.
Gently tap it twice .
Bake it for 20 to 25 mins on 180 * C
Using a toothpick, check if the cake is ready.
Let it cool and then unmold the cake.
Notes:
You can use other cream biscuits like Bourbon, Britannia (any flavour).You can use Oreo cookies, chocolate cookies, vanilla cookies or any other regular cookies.
If you want a slightly crunchy cake, powder the biscuits little coarsely.
Ensure the milk is at room temperature not chilled.
The batter should be in pouring consistency, so adjust milk accordingly.
Baking Powder can be replaced with 1 small sachet of Eno salt also.
Addition of biscuit pieces in the batter gives a nice crunch in the cake while eating.
Always cool the cake and then slice it, else it gets crumbled.
In Microwave: take a microwave-safe bowl and pour the batter on it. Microwave on high for 4-5 minutes or till a toothpick inserted in the centre of the cake, comes out clean.
Ensure baking powder is within the expiry date, else the cake won’t raise and does not turn spongy.
Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won’t raise.
Choose correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 3/4th level of the cake tray.
If the cake doesn’t get baked in the centre, cover the cake with an aluminium foil or butter paper and bake for another 5 minutes.
Mary Anthony
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