How to Bake a Cake with COOKIES & ANTACID – 4-Ingredient Eno Chocolate Biscuit Cake

How to Bake a Cake with COOKIES & ANTACID – 4-Ingredient Eno Chocolate Biscuit Cake


Greetings my beautiful lovelies, it’s Emmy. Welcome back. Today I’m going to be making a cake with this. This is called Eno and it is an antacid. Antacid. It’s an over-the-counter antacid that you can purchase and you mix it with a bit of water and you take it to relieve heartburn and indigestion. Now this recipe was recommended to me by Violet. Violet, thank you so much for bringing this to my attention. I’d never heard of this before. I actually had to order this online because I couldn’t find it anywhere around here. This is called Eno: “fast relief from acidity.” And this is regular, and they call this a fruit salt — if you remove this label here– it says “salt.” So Violet very kindly sent me a link to a recipe video that shows you how to prepare this cake — I will put that link down below. It’s a YouTube channel called CookingShooking and I was absolutely blown away that you could make a cake not only with antacid, but one that was so simple because we’re gonna take antacid and we’re gonna take cookies to make this recipe; and we’re going to use milk. Essentially three ingredients to make a cake. That was enough for me. So I’m gonna make two different versions today — I’m gonna do a baked and a steamed version, the original recipe says you can do either. The steamed version, I’m gonna use the original Bourbon cookies; and for the baked version, I’m gonna use Oreos. I’m very curious to see what the texture will be like between the two — and of course, the flavor, if we use a different type of cookie. Alrighty. So, let’s go ahead and get started on this. Super easy recipe So first off here’s the Eno and it comes in a glass jar and in the recipe they use packets which contains one teaspoon or five grams. Let me open it… and I’m curious to see if there’s any scent or flavor to this. There were other versions — there were orange and other kinds of flavors, but I got the regular because that’s what was shown in the video. It has a faint, kind of citrus smell. Mmm. And it’s got a little taste of baking soda to it — a little bit bitter; not really any lemony, citrusy flavors at all; a little bit tart, but a little bit like baking soda toothpaste, which leads me to ask why would we use Eno in a cake? And why does this work? Well, it works because it’s essentially like baking powder. It consists of an acid and a base, in this case the base is sodium bicarbonate — the same base that’s in baking powder — and citric acid, which is what makes that puckery sensation when we have something like a Sour Patch Kid. So when we combine an acid and base together — it’s a chemical reaction — carbon dioxide bubbles are made and that’s what creates the leavening when we make a quick biscuit, for example, or a quick bread like banana bread. That is what baking powder is also composed of: sodium bicarbonate which is the base, but instead of citric acid it uses tartaric acid otherwise known as cream of tartar. Again, we have an acid and a base — usually there’s some sort of cornstarch in there to kind of keep the acid and the base from reacting and then once water is involved, the two come together, create CO2 bubbles, making our batter rise and creating bubbles and a fluffy beautiful cake or bread. So basically, Eno is going to be our substitution for baking powder. Now is this safe to use? I imagine so, because this is made for consumption as an antacid. Will it taste different? I don’t know. That’s why I’m doing this. And can we make a cake using this, ground-up cookies and milk? I don’t know, let’s find out. All right, let’s do this. So the first thing we’re gonna do is grind up some Bourbon cookies. Now I ordered these cookies online as well. Bourbon cookies are these little chocolate cookie biscuits. And this is what they look like, a little Bourbon cookie with a little bit of sugar on the outside, and it’s a sandwich cookie. So each one of these sleeves weighs one hundred grams, and then I used half of another package to get the fifty. Now let’s taste this little bit here and see what they taste like. And they’re just a very typical sandwich cookie with the slight chocolate flavor — actually a little bit more vanilla than chocolate — but yeah, if you’ve ever had a cream filled sandwich before, you’ve had essentially a Bourbon cookie. So I think the Oreos are gonna be a good substitution, but I think it’s gonna have more of a chocolatey flavor. We shall find out. In a food processor, we’re going to add our cookies and we’re gonna make a flour. Now we’re just going to grind this up into a meal. A little loud. The consistency is kind of like graham cracker crumbs. Now I’m going to do the same thing with 250 grams of Oreo cookies. Okay, so now we have our cookie crumbs all ground up: now we’re going to add one cup of milk; get my spatula; so I’m going to add half of the milk. This is just one cup– I’ve pre-measured this. And get all the cookie crumbs moistened. We’re doing this to avoid lumps, I presume. And add the remaining milk. The recipe says you can also use water. That looks like a batter. Next we’re going to add the Eno, or our leavening for the cake. One teaspoon of Eno, and immediately on contact with the batter it starts to fizz. and he says just to stir it into one direction and you’ll see it begin to react. And sure enough, there’s some fizzing happening. Actually, you can hear some bubbling. Oh, that’s so cool! Okay, it’s getting lighter in color and bubbles are indeed happening. Now, I’ve got a five inch pan that I’ve sprayed this with baking spray and we’re gonna add this to the baking pan. And for a little finish, we’re going to top it with some chopped nuts — I’m just using some pecans. So I’ve got a pot here, with a steamer basket. It’s a tight fit. And cover that…. And we’re gonna steam this on low for twenty-five minutes. So, see you in a little bit. Doo doo doo doo So, let’s assemble the Oreo version: another cup of milk — just half at a time. I love the idea of using cookies to make cake. It’s funny, I love those transformations that you can… I love those transformative things where you take something that you know and make something else. Alrighty. Makes you feel like you’re doing magic or something. Alright. And to this we’ll add… now we’re gonna add our Eno, one teaspoon of that. Immediately I can hear it fizzing. Stir this gently in one direction. And the recipe says instead of using nuts you can also use chocolate chips, so that’s what I’m going to use in this recipe. A few chocolate chips on top. Oops one went… rogue, two went rogue…. three went rogue. Oh, okay. We’re gonna pop this into a three hundred and fifty degree oven for twenty-five minutes. *whsipers* See you in a little bit. Ooh, it’s hot. Alrighty, my lovelies, I am back and my cakes are finished Here is the original cake, the steamed version. This cooked for exactly 26 minutes, pretty much as directed and it looks beautiful. Looks like a beautiful cake, would never ever know that this was made with antacid. It had a great rise — beautiful! And here is the Oreo baked version. Now this took an additional six minutes in the oven. When I pierced it in the middle with a toothpick, it was still very wet, so I gave it more time. And then after it came out the oven I let these cool off for about ten minutes before I inverted them on to a plate, and let them cool off a bit before I give them a taste. Alrighty. The time has come; the time is now! Let’s go ahead and cut into these. Let me grab myself a knife. Let’s taste the original first. Here’s the cake, got myself a little plate. Alrighty. Here we go! I love the small size of this cake. It feels very springy and bouncy; the texture feels a bit like a chiffon cake: very fluffy. Dun-dun-dun-dun. Oh that looks lovely, looks very, very moist. Look at that. It smells great too — I’m smelling the chocolate now. Very moist. Look at that. Alright, here we go. Itadakimasu! That’s very nice. A very moist, soft cake. Mm-hmm, lightly sweetened. It reminds me of a steamed cake that you can find in a Chinese bakery…. in terms of sweetness, kind of similar in that way, too I would say by Western standards, this would be a very light cake. It’s not overly sweet… Which I appreciate. Both the texture of the cake itself, and then the addition of pecans on top, remind me a lot of banana bread and that same, moist texture, but not as sweet. The chocolate flavor is there, but it’s pretty subtle. Mm-hmm. But considering that this was made out of cookies, this is great — absolutely wonderful! I would have had no idea whatsoever that this was made out of ground-up cookies, milk, and antacid — never in a million years! Set that one aside…. So cool. Here is the Oreo baked version. This has a beautiful dark color to it — a different type of cocoa powder. This one slices nicely. It feels denser than the first one. The other one had more of a spring to it. Scoop this one up. Oh, indeed. Look at that! And as you can see all the chocolate chips that I put on top sank to the bottom, but they are still there. This looks really dark and fudgy. Alright, let’s give this a taste. Look at that! Here we go. Hmm. I’m gonna have to take another bite. That doesn’t really work as well. The Bourbon cookies work better. Now this smells exactly like Oreo cookies — It has that really great, rich, dark chocolatey smell, but in a cake version, I was expecting it to be wonderful. But as a cake, the flavor doesn’t really translate. It’s present, and I like the inclusion of the dark chocolate chips — it gives a little extra sweetness, and richness, kind of reminiscent of frosting. Hmm. But rather than having a nice Oreo flavor, it tastes a little bit burnt. Hey my lovelies, I am back to give you a little update. So when I tasted the cakes earlier, they are still slightly warm, and now the cakes are completely cooled, they taste different, and I wanted to let you know. So the Oreo one, the one I said did not taste very good, it tastes great. But you have to let the cake completely cool Mm-hmm It has a nice springy texture; very moist; tight crumb; but the flavor of the Oreo comes out much, much more clearly than it did when it was slightly warm And I think it works really well. It’s not an overly sweet cake by any means, but it has a very distinctive Oreo flavor. Mm-hm! And I think it’s an amazing cake considering that we made this out of crushed cookies, some milk, and some antacid. Great. Now, let’s try the Bourbon one again. Now this one I liked more to the Oreo cookie…. Mm-hmm And I still like it. But now that these have cooled completely, I actually prefer the Oreo cookie better I feel like it’s a more flavorful cake. In terms of sweetness, the Oreo one is just slightly sweeter. And the bourbon one, while it does have a chocolate flavor to it, it’s pretty light. Mm-hm. It’s more kind of a subtle cocoa flavor. I do like the nuts. I like the contrast of textures when you have the nuts on top, but in terms of flavor, I like the Oreo better and I’m so glad that I tasted it again when the cake was completely cooled. And they always tell you in cake recipes, “make sure you serve the cake when it’s completely cool,” but you just can’t resist because it’s so wonderful straight out of the oven, it’s all toasty and happy, but it’s true. Especially when you are baking with eggs — even though we didn’t use eggs in this case — you gotta let the cake cool off to kind of just, let the flavors kind of wake up and settle down. Mm-hm. Mm! That bite had a little bit of chocolate chip in it — which is great — really intense little burst of chocolate flavor in there — nice and melty, delicious. So there you have it, my final thoughts on the Eno or antacid cake. I think it was very successful especially considering that we only used three or four ingredients, the first one being crushed up cookies and the second one being antacid. Pretty amazing. So let me know down in the comments if you’ve ever used some sort of unconventional ingredient in a recipe. I want to know all about it. Thank you guys so much for watching! I hope you guys enjoyed that one. I hope you guys learned something. Big thanks to Violet for bringing this recipe to my attention. Please share this video with your friends and follow me on social media; like this video; subscribe; and I shall see you in the next one! Toodle-oo! Take care! Byeeee. Byeee! *burps loudly* Cake burp. Why? I don’t know.

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  1. Thank you so much for sharing this recipe!
    This would be a GREAT recipe to do with kids since there is not much to it and so simple to make and at the end you get a cake (what kid does not like cake lol)
    Definitely will try this at home.
    Love your channel, keep doing what your doing, big hello from OHIO

  2. Can I use non-sandwich cookies? Will the loss of the extra fat and sugar in th filling make a different?

  3. What a great idea to use up stale cookies! Somehow boxes of opened cookies always get pushed to the backs of cupboards 🤷‍♀️

  4. When I used to bake chocolate chip pancakes I will put the chips into the batter and it was sink to the bottom every time but I see on Martha Stewart show on the Create Channel and she said you first coat the chocolate chips in flour and then add the liquid and it'll keep it from sinking to the bottom.

  5. Emmy, I think a fun retro recipe would be the Watergate salad! NPR just did a piece about it and I wonder if you would like it?

  6. This one is a REALLY A COOL TUTORIAL, EMMY!!! I love it and cannot wait to try this recipe. It is weird and surprising. It makes 100% sense after You explained what the antacid ingredients are and how they work in a cake. I cannot wait to try this one out on My Family.
    Thank You again, Emmy for taking One for the Team; and trying out another weird sounding recipe. 😊😜😀👍🏼
    I love Your videos.

  7. Could the difference be because of the cooking methods? Could you use either cooking method with either of the cookies? And, finally, do you think any cookie would work? Thank you for sharing this! Have a great weekend! 👍❤

  8. The antacid made you burp hun…lol…I suffer from super intense heartburn if I dont have my acid reflux medication, but before I was diagnosed, while working my nights away bartending, I'd always grab a box of baking soda (straight sodium bicarb) from tha kitchen, swirl a bit into ice-cold h2o and chug it down to cure tha burn…its salty and works like a charm, but it'll make ya belch like nobody's business. When the base of tha soda hits tha acid in your tummy poof- GAS! Only there's no batter or dough in there to raise so it just erupts into well, you know "cake burps" hahaha! When you have heartburn or have had too much to eat, this gassy respite is quite delightful in terms of relief even if it is a bit uncool. There are actually directions for how to use icessityt as an antacid on the side, er back i cant remember, of the arm and hammer box. I think its an 1/8 to 1/4 tsp NaCl2 to 8oz h2o, It can be over done though, and too much sodium is no bueno as it can raise blood pressure or in some cases if waaaay overdone can give you what pro's call an electrolyte imbalance and take it from me- who HAS been there and done THAT…it aint cool at all. a bit scary actually, even if you think yourself pretty bad ass… and that an ingredient couldn't really harm ya….think again…For instance,this is getting close to off topic but still- too much nutmeg and you'll be trippin/hallucinating- I'm trying to think of other quasi dangerous ingredients but I just drew a blank. Oh yeah, how folks in the middles ages sweetened wine by adding lead- they were unaware of the consequence originally I believe- but still. We human beings seem to constantly find "off label" uses for things. Now, if i could just get these beans to grow something besides giant beanstalks….

  9. Our family really enjoys this Indian dish using Eno. We learned about Eno from watching this video, and we have been making this recipe just about every other week since. It's delicious and easy! https://www.youtube.com/watch?v=2pfQ_TNlkfI

  10. So then could you make this recipe with baking powder instead of the antacid? Would it be the same amount? That oreo cake looks amazing!

  11. I love you Emmy but the way you pronounced Bourbon made my heart hurt 😂 Here in the UK, they're really common and it's said 'Boar-ben' xxx

  12. Lol! My daughter and I always wait till the end to see what funny blooper you have in store. Her laughter is an indication that you have failed to disappoint once again! 😅

  13. This sounds like a prison recipe dressed up as a fun baking project
    probably what Martha Stewart was baking when she was booked 😂

  14. Maybe you can adjust the sweetness of your oreo cake by removing some of the fillings before you crush the cookies. Just my thought. 😊

  15. Eno is my go to antacid solution! I love the cola and lime flavoured one! It works like a magic! Wow! This recipe sounds interesting! I second you Emmy, this might taste something like a banana bread

  16. LOL! Checked out the biscuits on Amazon, at the bottom where they have what other ppl bought with the biscuits, there was Eno. Emma influenced mega Amazon! Btw, $9.00 for the cookies. 😯

  17. Cool recipe. i have never baked. Maybe i could try this. Can I use a blender instead of a food processor? How about vanilla sandwich cookies ad butterscotch chips?

  18. I looked up Eno on Amazon and it said "Fruit Salt." Some of the entries specified, fruit salt and antacid, but those were tablets. Are they all the antacid?

  19. The only unusual ingredients I ever used really weren't that odd. Like Wacky Cake or whatever it's called in whatever region you're in, which was created during war time and tastes like chocolate cake without using a lot of rationed ingredients. So it has vinegar in it and to me that was a surprise. Also putting "sweet" spices into savory foods… years ago that was a shock to me but it worked. No biggie now, of course. So yeah, it doesn't take much to surprise me.

  20. I know I am odd but I hate Oreo cookies. I tried Oreo cookies when I was younger and it was horrible. They leave a waxy taste in my mouth and they are too sweet. I threw up after eating one Oreo cookie. I don't like real chocolate so that might be the reason I don't like Oreos. I am not sure. I would rather eat baby carrots with ranch dressing.

  21. I wonder, as we don't have the same antacid where I live, could you use any unflavored powdered antacid? Bromoseltzer? This is a great episode! Thanks, Emmy😚

  22. Hey Emmy love your videos they are very nice to watch after a busy day. I don’t really watch tv or get sucked into social media or the problems and drama of the world. It’s so nice to watch a curious and genuine person ♥️ I learn a lot from you ! Keep up making videos and being you

  23. What if you steamed the Oreo cake and baked the Bourbon cake, do you think it would change the consistency or flavor?

  24. Okay girl I gotta say…I love that you have subtitles AND some how you managed to not yell into your camera to where I can manage the volume easily on my phone and keep it low for when my husband is asleep. I love this channel. So informative and fun to watch. Keep doing your thing!! This channel needs more attention. You're so much better and calming to watch than the stupid fake influencers!

  25. Uh, OK… I guess this is fine if you want to prevent yourself from getting acid reflux while enjoying dessert. 😒

  26. I love how every time Emmy takes a bite of something, she adjusts her glasses. Why are little quirks like that so adorable?

  27. I made a Dollar Tree version of this, using only Dollar Tree ingredients. It was a success! https://www.youtube.com/watch?v=_q81z3juIM0&feature=youtu.be

  28. 11:10 Perhaps the difference in density is due to the difference in ph of the two different cookies. Such a simple ingredient list and process, these would work well as glamping dessert options.

  29. I do enjoy Emmy making some very nice food. She’s not boring and she makes it all interesting, thanks Emmy! 😉👍

  30. Too bad I can't eat these. The cookies have corn starch and I'm SO allergic to corn protein. Probably a good thing I'm not much of a cook, probably even better that I do know what's in most of my foods and I can spot that corn protein fast.

  31. My family did something similar with cookies that had gone stale but were still safe to eat. If you make them into a cake, it works fine and doesn’t taste stale.

  32. I don't really like cake very much but that Oreo cake looks amazing and right up my alley. Glad you tasted them again after they cooled completely.

  33. Eno is very common here. You can even get it at a decent petrol station. Never heard of cooking with it before though.

  34. I made the oreo version for my husband's birthday! It was delicious. I made an oreo frosting to go on top. Unfortunately, moderation was not in our vocabulary that weekend….but comatose was.

  35. This blew my mind lol it looks delicious, and for someone that hates highly rich desserts, im definitely trying this

  36. I've only just discovered your channel, but I love how quiet your voice is. It's so nice to be berated when I click on the video with a huge 'HI GUYS!' Such a nice change

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