OREO
SPONGE CAKE
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
OREO SPONGE CAKE
for 1 cake d=17 cm and h=15 cm
CHOCOLATE SPONGE
Ingredients Total weight: ~ 1045 g 100%
• Whole eggs 500 g 48%
• Sugar 260 g 25%
• Butter 82% 40 g 4%
• All-purpose flour 180 g 17%
• Black cocoa powder 60 g 6%
• Baking powder 5g <1%
1. Place eggs and sugar into the bowl of a stand mixer and whip with a whisk
attachment on high speed until light and fluffy foam is obtained.
2. In a bowl combine sifted flour, cocoa powder and baking powder using a whisk.
3. Gradually add dry ingredients to the whipped eggs and carefully mix with a spatula
until smooth.
4. Melt the butter to a temperature of 45 °C / 113 °F, add a scoop of the batter to it and
mix well with a whisk.
5. Add the butter mixture to the rest of the batter and mix carefully with a spatula.
6. Cover the bottom of three baking rings d=18 cm with aluminum foil. Divide the batter
into three equal portions and spread in the baking rings using an offset spatula.
7. Bake the sponges for 30-35 minutes in the oven, preheated to 165 °C / 329 °F.
8. Allow the baked sponges to cool down at room temperature.
9. Unmold the sponges and cut off the top and bottom crust with a serrated knife, then
use a ring d=16 cm to cut out the sides. The final sponges should be 16 cm in diameter
and 3 cm high.
10. Place the trimmed sponge pieces into a food processor and grind into fine crumbs.
11. Sift the crumbs through a large sieve, then dry them in the oven at 100 °C / 212 °F for
about 1 hour.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
OREO SPONGE CAKE
for 1 cake d=17 cm and h=15 cm
VANILLA CREAM CHEESE FROSTING
Ingredients Total weight: ~ 1245 g 100%
• Butter 82% 320 g 25%
• Cream cheese 730 g 59%
• Icing sugar 110 g 9%
• Lemon juice 35 g 3%
• Oreo cookies without 50 g 4%
cream
1. Put the room temperature butter in the mixer bowl, add the icing sugar. Whip the
ingredients into a smooth and fluffy mass using a whisk attachment. Whip at low
speed first, gradually increasing it to maximum.
2. Switch to a paddle attachment, lower the speed to 1-2 and gradually introduce the
cold cream cheese, softened with a spatula. Whip until smooth.
3. Add the room temperature lemon juice, and whip the frosting again at low speed
until smooth.
4. Place Oreo cookies without cream in a food processor and process them into fine
crumbs.
5. Add Oreo cookie crumbs to the cream cheese frosting and mix well.
6. Store the frosting in the fridge until assembly and coating.
ASSEMBLY
Ingredients
• Baked Oreo sponge layers 3 pcs
• Vanilla cream cheese frosting 600 g
1. Put a cake base measuring 21 cm in diameter on a turntable and place the first
sponge cake layer onto the cake base.
2. Transfer the cream cheese frosting to a piping bag, fitted with a round tip d=11 mm,
and pipe 150 g of it on top of the cake layer. Smooth it using an offset spatula.
3. Place the second sponge layer on top and press lightly. Pipe another 150 g of the
frosting and smooth it with an offset spatula. Cover with a third sponge.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
OREO SPONGE CAKE
for 1 cake d=17 cm and h=15 cm
ASSEMBLY
4. Cover the sides and top of the cake with a thin layer of cream cheese frosting to
create a crumb coat.
5. Put the acetate film around the cake. Make sure to clean the cake base and place the
cake in an adjustable cake ring.
6. Place the cake in the fridge for 3-6 hours to stabilize.
COATING AND DECORATING THE CAKE
Ingredients
• Chilled assembled cake
• Sponge crumbs
• Leftover cream cheese frosting
• Oreo cookies 8 pcs
1. Remove the ring and the acetate film from the cake.
2. Place the cake on a turntable and apply some frosting to it.
3. Spread the frosting over the surface of the cake by rotating the turntable and using
an offset spatula.
4. Then smooth down the sides of the cake by rotating the turntable and using the
icing scraper. Level the edges of the cake with a straight spatula.
5. Cover the sides of the cake with sponge crumbs, then sprinkle the crumbs on top of
the cake using a sieve.
6. Transfer the rest of the frosting into a piping bag, fitted with a 7 mm Closed Star tip.
7. Pipe the decoration along the top edge of the cake and place Oreo cookies in
between the piped frosting.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
