Upside Down Chicken Cake
Upside Down Chicken Cake takes roughly 45 minutes from beginning to end. This recipe serves 20 and costs 94 cents per serving. One portion of this dish contains roughly 9g of protein, 9g of fat, and a total of 210 calories. 5 people were glad they tried this recipe. Head to the store and pick up sugar, ovalette, vanillan extract, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is not so super. Upside Down Chicken Cake, eggless apple upside down cake | apple upside down cake, and Blueberry Skillet Cake (a Berry-licious Upside-Down Cake) are very similar to this recipe.
Servings: 20
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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)
Equipment:
baking paper
mixing bowl
cake form
whisk
oven
skewers
wire rack
Cooking instruction summary:
- 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.
Step by step:
1. Heat up butter, add onion and fry till fragrant.
2. Add in carrot and chicken cubes, fry well and add seasoning.
3. 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.
4. Add cooked chicken mixture into the two pans evenly, then pour batter into it.
5. Bake at preheated oven at 180 degrees for 25 - 30 minutes or skewer into the center of the cake and comes out clean.
6. Remove the cakes immediately from the pans after baked and place on wire rack.Best to serve warm.
Nutrition Information:
covered percent of daily need
