Thursday, October 15, 2015

Chicken Floss Chiffon Layer Cake 青葱肉丝蛋糕

This simple chiffon layer cake is great for tea time treat.
Easy to make and too lovely to eat.
Chicken Floss Chiffon Layered Cake 青葱肉丝蛋糕
(Makes : 9"x9" square pan or10”x10” square pan)

3 egg yolks
10g caster sugar
45g milk
30g corn oil
60g cake flour 
15g corn flour

3 egg white
30g caster sugar

For garnish
Spring onion
Chicken floss
Sesame seeds

  1. Beat egg yolks with sugar. Add in oil and milk, then add flour and mix until smooth.
  2. In another bowl, beat egg white until frothy. Add in sugar in three batches. Beat until almost stiff peak.
  3. Gently fold the egg white mixture into egg yolk batter in three portions.
  4. Pour the batter into lined baking pan and using a plastic scrapper to smooth the batter.
  5. Sprinkle chicken floss, spring onion and sesame seeds on top of the cake.
  6. Bake at a pre-heated oven at 180C for 12 - 15 minutes.
  7. When cake has completely cooled down, cut the cake into half. Spread cake with mayo and add more chicken floss if you wish. 
(Recipe adapted from Nasi Lemak Lover)


  1. Esther, I ate a pork floss bread recently and thinking of this cake and you had baked it, yum yum :D

  2. 这样口味的糕啊, 我不敢动手, 怕唯我独吞啊! 哈哈哈。。。

  3. I've not tried savoury sweet chiffon cake ... I can imagine it must be very yummy-licious!