Skip to main content
logo
Food Advertising by

Chicken Floss Chiffon Cake ~ 鸡松戚风蛋糕


I kick start 2019 with  this  post  ....... Chicken Floss Chiffon Cake. 
This is another cake with a layer of chicken floss and topped with more chicken floss and a sprinkling of lightly toasted sesame seeds.  This time I baked this with my normal chiffon cake recipe.  The recipe is slightly different from the Chicken Floss Cake which I posted not too long ago.  But if you ask me, both cakes are equally good in texture and delicious.  Yumm is the word!







鸡松戚风蛋糕
Chicken Floss Chiffon Cake
Ingredients (A)
  • 5 'L' egg yolks
  • 50 ml canola oil
  • 65 ml milk
  • 40 gm caster sugar
  • 85 gm plain flour
  • 1 tsp vanilla
  • Pinch of salt
  • 2 heaped Tbsp peanut butter or mayonnaise (I used peanut butter)
  • Chicken floss
  • Lightly toasted sesame seeds
(B)
  • 5 'L' egg whites
  • 40 gm caster sugar
Method
  1. Beat egg yolks with sugar with a ball whisk, then add in oil followed by milk.  Whisk till well blended.  Sift in plain flour and add in salt and vanilla.  Blend well.
  2. In a clean bowl, whisk egg whites till frothy, then add in sugar in three batches.  Beat till stiff peaks but not dry.
  3. Fold in 1/3 egg whites into the egg yolk mixture, mix well.  Then pour this mixture into the remaining egg whites.  Cut and fold in till fully incorporated but not to overmix.
  4. Pour 1/4 or 1/2 of the batter into an ungreased  21 or 23 cm chiffon cake pan.  Then sprinkle on some chicken floss.   Cover with the remaining batter and tap the pan on the worktop to release any air bubbles.
  5. Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.
  6. Remove the cake from the oven and immediately invert it to let cool completely before unmoulding by hand.
  7. Microwave the peanut butter till soft and spread on top of the cake.  Then sprinkle on some chicken floss and lightly toasted sesame seeds.
  8. Slice up and serve.



Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Thank you. Sorry for late reply, Happy New Year to you too and before long, we usher in the Lunar New Year!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****