Sunday, 25 September 2016

Savory Corn & Chicken floss chiffon cake

Very yummy Savory Corn & Chicken floss Chiffon Cake
Let have our tea break now!
Corn & Chicken floss chiffon cake 
Recipe by Taglicious
(Make One 17CM chiffon cake)


For yolk batter
  • 4 eggs yolk
  • 45 ml vegetable oil (I used Medella Coconut oil)
  • 35 ml milk
  • 1/2 tablespoon Knorr Hao Chi All in One Seasoning (Help to enchance savory taste to the cake)
  • 70g cake flour, sifted
  • 30g sweet corn kennels
  • 15g chicken floss
For White meringue
  • 4 eggs white
  • 40g caster sugar
For Decoration
  • 30g chicken floss
  • 1 tablespoon condense milk + 1 tablespoon mayonnaise (mix well to make the jam. It is to apply on top of the cake).
  •  1 tablespoon of roasted white sesame seeds
  • Some chopped spring onions
Steps for making the yolk batter :
  1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
  2. (Let prepare the batter first.)Add in the vegetable oil to the egg yolks and use a balloon whisk to beat it till it is well combined.
  3. Add in the milk and beat it till it is well combined.
  4. Add in the Knorr HAO CHI all in one seasoning powder and mix it well.
  5. Lastly, Add in the sieved Cake flour into the batter and beat it till it form into a smooth batter.  SET ASIDE AND prepare the white meringue.
  6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  7. Add in the white sugar gradually while beating the egg white. 
  8. It took me about 3 mins till the egg white form into a stiff peak form.
  9. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
  10. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
  11. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
  12. Add in the corn and chicken floss to the batter and fold in slowly using a balloon whisk.
  13. Pour the batter into a chiffon tin (No need to grease it).
  14. Bake it in a preheated oven for 25 mins (17 CM chiffon tin) at 170 degrees. You can use a long stick to do a test whether it is fully cooked.
  15. Once it is out from the oven, please inverted the chiffon tin and let it cool down completely before removing it from the chiffon tin.
  16. Decorate the cake. Apply a thin layer of the mayo & condense milk jam on the cake. Put chicken floss on it and top with spring onions & roasted white sesame seeds & it is ready to serve now!
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