Oreo Rosette cake

Serves 12-16


225g butter softened
600g caster sugar
7 egg whites
450g self raising flour
1tbsp vanilla extract
355ml milk
1 x 154g pack oreo biscuits, crushed

For frosting:
225g butter softened
1 tsp vanilla extract
110ml milk
800g icing sugar
edible gold lustre for sparkle!


1) Preheat oven to 190 deg
2) Grease and line 2 x 20cm round springform cake tins
3) Beat butter and sugar until light & fluffy
4) Add egg whites one at a time, beating well after each addition on last one add tablespoon of the flour to prevent curdling
5) Add vanilla
6) Add remaining flour and the milk alternately
7) Stir in the crushed oreos
8) Divide evenly between tins and bake 50mins until skewer comes out clean
9) Cool in tins for 10min then turn out and cook on wire rack

For frosting:

10) Whisk butter and vanilla until smooth then beat in milk and icing sugar alternately in 3 or 4 batches until well mixed and stiff enough to pipe
11) Pipe using Wilton 2D star nozzle and sprinkle with edible lustre