Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!

Chicken Floss Cake ~  鸡肉松蛋糕       

 Ingredients (A)

• 4 egg yolks
• 40 ml oil
• 50 ml milk
• 65 gm plain flour, sifted
• Chicken floss
• White sesame seeds
• Chopped spring onions (optional)
• a pinch of salt

(B)  4 egg whites

       40 gm caster sugar

Method

1. In a bowl, beat egg yolks, add in oil, mix well, then add in milk.
2. Mix in sifted flour till well combined.
3. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.
4. Fold in 1/3 egg whites into the egg yolk mixture, mix well.
5. Then pour this mixture into the remaining egg whites, cut and fold till well incorporated.
6. Pour  half mixture into a parchment lined 8 inch square pan, spread out.  Tap the pan on the worktop.
7. Sprinkle some chicken floss onto the mixture, then cover with the remaining mixture.
8. Sprinkle some chicken floss, sesame seeds on the mixture.
9. Pour some water onto a tray and place into the preheated oven.  Place the pan on the lower  rack above the tray of water.   Bake @ 170 deg.C for 45 mins.  Test with a skewer till it comes out clean.  (If the chicken floss starts to brown before the time is up, cover with a sheet of foil)
10. Remove pan from the oven and sprinkle on more chicken floss and chopped spring onions.
11. Let cake cool in the pan for about 10 mins. before unmoulding and letting it to cool completely on a wire rack.  
12. Slice up to serve.