Chicken Floss Butter Cake Recipe

This recipe blends the savoury delight of chicken floss with the comforting sweetness of a classic butter cake. It's surprisingly addictive and a fantastic treat for any occasion – think afternoon tea, birthdays, or simply a cozy weekend indulgence.

Yields: 8-10 servings Prep time: 30 minutes Cook time: 45-55 minutes

Ingredients:

• For the Cake: 200g (7oz) unsalted butter, softened 150g (¾ cup) granulated sugar 4 large eggs, at room temperature 250g (2 cups) all-purpose flour 1 tsp baking powder ¼ tsp salt 60ml (¼ cup) milk 1 tsp vanilla extract

• For the Chicken Floss Butter Cream: 150g (¾ cup) unsalted butter, softened 300g (1 ½ cups) powdered sugar, sifted 3-4 tbsp milk 100g (3.5oz) chicken floss (also known as shredded chicken meat, finely textured) – use good quality, flavorful floss.

Equipment: 8-inch round cake pan Electric mixer (stand mixer or hand mixer) Parchment paper Mixing bowls * Sieve

Instructions:

1. Prepare the Cake Batter:

• Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes.
• Beat in the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
• Stir in the vanilla extract.

2. Bake the Cake:

• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

3. Make the Chicken Floss Butter Cream:

• In a large mixing bowl, beat the softened butter until smooth and creamy.
• Gradually add the sifted powdered sugar, mixing on low speed until combined.
• Add the milk one tablespoon at a time, mixing until the buttercream is light and fluffy.
• Gently fold in the chicken floss until evenly distributed. Taste and adjust the amount of chicken floss to your preference.

4. Assemble the Cake:

• Once the cake is completely cool, level the top if necessary.
• Spread a generous amount of the chicken floss buttercream over the top of the cake. You can decorate further by piping the buttercream or sprinkling additional chicken floss on top.
• Chill the cake for at least 30 minutes before serving to allow the buttercream to set.

Tips and Variations:

• Quality Chicken Floss: Using good quality chicken floss is crucial for the flavour. Look for floss that is savory, slightly sweet and not overly dry.
• Flour Measurement: Weighing your flour using a kitchen scale is the most accurate method for baking.
• Moisture: If the cake seems dry, brush it lightly with a simple syrup (equal parts sugar and water, heated until sugar dissolves) before frosting.
• Flavor Enhancement: A pinch of white pepper in the buttercream complements the savoury flavour of the chicken floss.
• Layer Cake: Double the cake batter recipe to create a stunning two-layer chicken floss butter cake.

Enjoy this unique and flavourful Chicken Floss Butter Cake! It's a conversation starter and a delicious treat that will surely impress.