Chicken Floss Mayonnaise Wrap over cake

 

Chicken Floss Mayonnaise Wrap over Cake

Ingredients – Cake

5 (L) size eggs

70g caster sugar

50ml soy milk/low fat milk

1 tsp. vanilla essence/extract

100g superfine flour/cake flour/plain flour

50ml corn oil

 

Filling

Chicken floss (adequate amount)

Mayonnaise

Butter cream or whipping cream

 

Method

1.     Whisk eggs and sugar till light and fluffy creamy from slow speed to speed 8 for 3 seconds then change to speed 6 for 5 min or till pale and fluffy.

2.     Continue at this speed and slowly add in milk & vanilla and whisk till well mix.

3.     Remover bowl from mixer. Gently fold in flour spoon by spoon till all well mix.

4.     Lastly add in oil.

5.     Pour into prepared line baking tin at per heat oven @ 200C for 15-20 mint or till brown.

6.     Remove and leave to cold.

7.     Whipped the cream and keep aside.

8.     To sandwich the cake:  Cut the cake into 2. Cake (1) Top of cake face down, spread the cream then chicken floss and cake (2) spread with mayonnaise. Sandwich cake (2) on top of cake (1).

9    Cut into square and serve with coffee.

 

Tips

-       It’s better to use superfine flour, because it’s lightly.

-       To fold the flour: Firstly pour half of the whipped egg to another bowl and slowly fold in the flour. Make sure the mixture completely cannot see any flour. Then the balance does it for another half.

-       Filling you can use and other flavour: jam or kaya.

 

 

 

 

 

 

By West Metric Sdn Bhd