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.