Upside Down Chicken Cake

Upside Down Chicken Cake

Upside Down Chicken Cake

45 minutes

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Details
  • Serving Size:   20
  • Weight Watchers:   7 Points
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Ingredients
  • 180 - 200g Chicken thigh meat, boiled and cut cubes or strips. (reserve 100g water as
  • 2 tablespoons butter
  • 60g Melted butter or canola oil (to be added last)
  • 1/2 Carrot, about 50g, cook to soft and dice
  • 1/4 tsp Chicken powder
  • chicken stock)
  • 2 eggs
  • 40g Ice water
  • Finely chopped ½ onion
  • a dash of pepper
  • 45g Plain flour
  • 1/4 teaspoon salt
  • 150g Sponge cake mix
  • 1 stalk Spring onion, cut finely
  • 150 grams sugar
  • 1/2 tsp Vanilla extract
  • 1 tsp Ovalette (cake stabilizer)
Instructions

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.

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