When the first few times i baked this cake, i found the cake shrunk quite a lot. So i decided to upside down the cake, and this problem is resolved. Also you have to immediately remove cake from cake pan and also remove all baking paper once took out from the oven .
Spread with a lot of mayonnaise, yum yum!
Easy recipe but great taste!
Chicken Floss Chiffon Layered Cake 青葱肉丝蛋糕For a 9"x9" square pan or 10”x10” square pan or any size which is suitable3 egg yolks10g caster sugar45g milk30g vegetable oil60g low protein flour or cake flour15g corn flour
3 egg white30g caster sugar3-4 tbsp chicken flossSome spring onion for garnishingsome mayonnaiseMethod1. Beat egg yolks with sugar. Add in oil and milk followed by flour and mix until a smooth.2.2. In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until closed to stiff peak.3. Fold the egg white mixture into yolk batter in three portions, doing it very gently and slowly taking care not to deflate the egg white.4. Pour the batter into baking pan that lined with paper and using a plastic scrapper, smooth the batter.5. Sprinkle chicken floss and spring onion on top of the cake.6. Bake at a pre-heated oven at 180C for 12 - 15 minutes.7. Once done, holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel away the baking paper and immediately invert the cake on the cooling rack as to minimize shrinkage.8. When cake has completely cooled down, cut the cake into half. Spread / sandwich cake with mayo and more chicken floss if you wish. Cut into small pieces and served.
Recipe adapted from Jane’s corner, with minor changes
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June 2015 Event: Secret of Chiffon & Roll Cake
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