Oreo Angel Food Cake is an EPIC combination of your 2 favorite desserts! Use oreo crumbs in the batter to make cookies and cream angel food cake. Top the angel food cake dessert with oreo whipped cream and more oreos! Plus, we’ll show you how to make angel food cake without cake flour. And 7 tips for making homemade angel food cake and GLUTEN FREE angel food cake too!
½cup+ 2 tbsp oreo dustthis is about 9 cookie sandwiches WITH the cream REMOVED (use GF oreos if making gluten free!
1cupminus 2 tbsp all purpose flour OR gluten free all purpose flour
1 ½cupsgranulated sugardivided into 3/4 cup
12largeegg whitesroom temperature
1 ½tspcream of tartar
2cupsheavy whipping cream
Remove the cream from 9 oreo cookie sandwiches. You do not want the cream in this recipe. Blend the cookies in a blender until you have oreo dust. Measure out 1/2 cup oreo dust in one bowl and 2 tbsp oreo dust in another. Set aside.
Preheat the oven to 350º F. Empty 1 cup of all purpose flour, properly measured, into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch and 1/2 cup oreo dust to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
Add in 3/4 cup sugar and salt to the flour mixture. Sift 2 more times. Set aside.
In a mixing bowl over medium speed, begin to beat the room temperature egg whites for about 2 minutes. Add in the cream of tartar, and vanilla extract. Continue to beat the mixture for 2-3 minutes, turning the speed up to medium-high.
Gradually add in the remaining 3/4 cup of sugar, about 1 tablespoon at a time. Wait 10-15 seconds between scoops of sugar. Continue to beat the mixture on high until stiff peaks form. The mixture will be white, glossy and really airy! The whole beating process can take 10-13 minutes.
Remove the bowl from the stand mixer. Gradually sift in the flour mixture (in about 3-4 batches). To do this hold the sifter over the bowl, and add in 1/3 or 1/4 of flour mixture. Then use a spatula to gently FOLD the mixture together. Do your best to not over mix, which will deflate your egg whites.
Add the angel food cake batter to an un-greased angel food cake pan. Run a butter knife through the batter to release any potential air bubbles.
Place in the oven to bake for 40-43 minutes or until a popsicle stick or kabob skewer comes out clean when inserted into the cake.
Once the cake is done baking, immediately invert the pan. I like to stick the center of my angel food cake pan on a mug or can of beans to cool inverted. Allow the cake to cool for 2-3 hours, then use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. During the cooling process place a metal mixing bowl and beaters in the freezer for the whipped cream.
Place the cake on a serving plate.
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and oreo dust, beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Assemble the cake
Use a sharp knife or cake lever to cut the angel food cake in half. Remove the top of the cake. Spread half of the whipped cream onto the cake, top with crushed oreo pieces. Place the top of the cake back on, adding remaining whipped cream and oreo pieces. Cut with a bread knife and serve.