| Ingredient | Method |
| A: 50g veg oil 20g caster sugar 5B egg yolks 70g low protein flour 10g corn starch 1 tsp baking powder 75g milk B: 5B egg whites 40g caster sugar 1/4tsp cream of tartar filling & topping: chicken floss Mayonnaise
| 1. Preheat oven to 160C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour half of cake batter into loaf pan. 7. Sprinkle chicken floss and spread mayonnaise on top and continue pour the remaining cake batter into it. 8. Sprinkle chicken floss and spread mayonnaise on top and tap pan on the counter to remove air bubbles. 9. Bake in preheated over for 60-80 minutes or until top is evenly browned. 10. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 11. Cool completely and remove from pan. |
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