Upside Down Chicken Cake


Chicken filling
1 small Onion, chopped and cubes
1/2 Carrot, about 50g, cook to soft and dice
180 - 200g Chicken thigh meat, boiled and cut cubes or strips. (reserve 100g water as
chicken stock)
15g Butter
1 tbsp Plain flour
1 stalk Spring onion, cut finely
1/4 tsp Salt
1/4 tsp Chicken powder
1/2 tsp Sugar
a dash of pepper
Sponge cake ingredients:
5 Cold eggs (about 70g each)
40g Ice water
1/2 tsp Vanilla extract
1 tsp Ovalette (cake stabilizer)
150g Sponge cake mix
45g Plain flour
1/2 tsp Salt
60g Melted butter or canola oil (to be added last)


Heat up butter, add onion and fry till fragrant. Add in carrot and chicken cubes, fry well and add seasoning.
Sprinkle 1 tbsp plain flour over it, stir well and add chicken stock. Bring mixture to boil, turn off heat and add spring onion and a dash of pepper, mix well and set aside to cool.
In the mixing bowl put all the ingredients into it except melted butter and whisk at maximum speed till batter becomes thick and white.
Lower speed and gradually add in melted butter or canola oil, mix well.
Line cake pan with non stick baking paper at the bottom and grease some butter at the sides of the pan. Add cooked chicken mixture into the two pans evenly, then pour batter into it.
Bake at preheated oven at 180 degrees for 25 - 30 minutes or skewer into the center of the cake and comes out clean.
Remove the cakes immediately from the pans after baked and place on wire rack.
Best to serve warm.


Have you ever thought of baking something sweet and savory together? Let me tell you, I made this Upside Down Chicken Cake using some leftover sponge cake mix that I have. After baking, the sponge cake was soft and the chicken filling was also quite tasty.


2 small rectangle cakes


Tuesday, November 6, 2012 - 5:20am


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