Cake Waffles + Oreo Ice-cream

These waffles are called cake waffles as the preparation of the batter is similar to making a sponge cake. i.e. Beating the eggs and sugar till double in volume, fold in flour and melted butter. The batter is then ladled into heated a waffle maker. The cake waffle (original flavour)  is really fragrant with a rich egg flavour, crisp crust and moist crumbs! I really loved the texture and taste of this cake waffles that I re-create the recipe by adding matcha powder and cocoa powder. Tasted so heavenly with a scoop of homemade oreo ice-cream...thumbs up!

Unlike the convention way of waffle making, this cake waffle batter is not allowed keep in fridge overnight or in room temperature for too long. You need use it immediately if not the waffles will turn out flat.

Recipe ref : Carol's blog

Ingredient (2 servings)

• 1 large egg
• 35gm fine sugar
• 1/2 tbsp warm milk
• 50gm cake flour
• 35gm warm melted butter

Method

1. Using a electric whisk, beat egg and sugar until double in volume, about 8 mins.
2. Beat in milk. Sift cake flour into egg mixture and fold till well combined.
3. Stir in melted butter. Divide batter into 4 portions.
4. Preheat lightly greased waffle maker for 2-3 mins. Ladle in each portion of batter into waffle maker and cook for 3-5 mins until golden brown. (duration of cooking will depend on the model of your waffle maker)
5. Serve immediately with fresh fruits, ice-cream or whipped cream.

Green Tea Cake Waffles: 50gm cake flour + 5gm green tea powder

Chocolate Cake Waffles : reduce cake flour to 45gm and add 5gm cocoa powder.

No-Churn Oreo Ice-Cream

Ingredient

• 600ml double cream
• 500ml milk
• 1 can condensed milk
• 1 cup Oreo cookie crumbs (cream removed)

Method

1. Using a electric whisk, beat cream till thick and double in volume.
2. Whisk in milk until well blended.
3. Fold in cookie crumbs briefly.
4. Pour mixture into a container, cover and freeze overnight till firm up.

Smooth, creamy homemade Oreo ice-cream without the need of an ice-cream machine. No need to stir the mixture every hour or so to break up the icy crystal! I've actually added more crushed cookie into the mixture, each mouthful you can taste the bits of the cookies! Yum!

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Cheryl of Baking Taitai