Simple basic chiffon with meat floss in it. Sweet and savoury cake, best to enjoy with a cup of hot coffee in the afternoon. Cake turns out soft, light and fluffy, not too sweet.
Ingredients : (7" / 17cm tube pan)
3 Egg Yolks
10g Castor Sugar
20g Corn Oil
45ml Fresh Milk
60g Cake Flour - sifted
Some mayonnaise (I used Kewpie mayo)
Some meat floss
Some nori seaweed - cut thin strips
Some toasted white sesame seeds
3 Egg Whites
40g Castor Sugar
1/8 tsp Cream of Tar Tar
Step by Step:
1. Separate eggs into 2 separate mixing bowl. Whisk egg yolks and sugar till sugar dissolved.
2. Gradually add in corn oil and milk and mix till well combined.
3. Add in sifted cake flour and mix to incorporate. Set aside.
4. In another bowl, beat egg whites till foamy, add in cream of tar tar and gradually add in sugar and continue beat until firm peaks (meringue stand with a soft curve at the top)
5. Gently fold the meringue in 3 batches, into the batter till well combined
6. Pour half of the batter into tube pan, sprinkle some meat floss, then pour the balance of batter.
7. Tap lightly for a few times to release any trapped air bubbles.
8. Bake at pre-heated oven at 160C (top & bottom heat) for 40 mins at the lowest rack. Temperature varies from brand of oven used.
9. Once baked, immediately remove from the oven and give the pan a couple of bangs on the counter before turning upside down to cool completely.
(If you want to have slit like this, you can use a sharp knife to slit after 15 mins into the oven. Remove cake from oven, quickly slit and return back to bake)
10. Unmould from pan, flip the cake upside down, spread some mayonnaise, sprinkle some meat floss, then sesame seeds and nori strips.
11. Cut before serving.
Happy Baking..