Chicken Cake | Meat Cake | Cake Using Chicken

By | September 23, 2022

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Chicken cake

There ain’t a rule that cakes should be sweet and made with eggs only! It can be made with chicken too ūüôā Here’s something for the chicken lovers. There’s chicken, loads of chicken!!!¬† This cake is not fluffy unlike the sugary cakes, but moist, quite dense yet soft, tastes subtle yet has tantalizing flavors. Every bite gives you so much to taste, the white sauce, chicken topping and the soft cake blends so well together and makes it quite a unique experience. It does require some work but it definitely is a crowd pleaser. Try this when you’d like to please your guests in a very unique way.¬†¬†I’ve used thick white sauce to make the filling and frosting, and finally topped it with saucy chicken which will make it look appetizing and yes makes it taste very yum too. Experimenters, here’s something to try your hands on!¬†

INGREDIENTS

Time required Р1 hour (excludes baking time) 
Makes one small cake that can serve 2 to 3 people

  1. Boneless Chicken Р400 grams 
  2. Maida Р300 grams 
  3. Butter – 200 grams (at room temperature)
  4. Eggs Р3  (at room temperature)
  5. Curd Р100 ml (or 100 ml milk plus 2 teaspoons vinegar) 
  6. Sugar Р2 tablespoons 
  7. Chopped onion Р3 tablespoons 
  8. Chopped capsicum Р3 tablespoons 
  9. Baking soda Р1/2 teaspoon 
  10. Baking powder Р1 teaspoon 
  11. Dried oregano Р2 teaspoons 
  12. Dried rosemary Р2 teaspoons 
  13. Dried basil leaves Р3 teaspoons 
  14. Red chilli flakes Р1 teaspoon (optional) 
  15. Crushed pepper Р1 teaspoon 
  16. Pepper powder Р2 teaspoons 
  17. Chopped coriander leaves – 3 tablespoons
  18. Salt Р2 teaspoons 
  19. Oil / Butter Р2 tablespoons 

For the White Sauce (You can use mayonnaise too but it will not be pipe-able)

  1. Butter Р5 tablespoons 
  2. Maida / All purpose flour Р5 tablespoons 
  3. Milk Р100 ml 
  4. Salt Р1/2 teaspoon (or as required) 
  5. Grated processed cheese Р1 tablespoon (use cheese cubes like amul cubes) 
  6. Pepper powder Р1/2 teaspoon 

For the saucy chicken topping 

  1. Boneless Chicken Р200 grams 
  2. Tomato sauce Р3 tablespoons 
  3. Red chilli paste Р1/2 teaspoon (optional) 
  4. Pepper powder Р1/2 teaspoon 
  5. Basil leaves Р1/2 teaspoon 
  6. Oregano Р1/2 teaspoon 
  7. Garlic pod Р1 
  8. Oil / Butter Р2 teaspoons 

PREPARATION METHOD

Chicken cake preparation 

  • Take a bowl and add maida, 1.5 teaspoons salt, baking powder, baking soda and mix well. Keep aside.¬†
  • Place a pan on flame and add oil or butter and wait until it heats up. Add chopped onions and wait until it gets fully cooked (or caramelised) then add chopped capsicum stir for a few seconds and remove immediately from flame.¬†
  • Chop chicken into smaller pieces and wash well in water, add it to a blender and grind well. Use boneless chicken only.¬†
  • Now to a pan (use the same pan if possible) add the ground chicken and quickly stir well. Keep mincing using a flat ladle, add 1/2 teaspoon salt and 1/2 teaspoon pepper powder and saute well until it gets cooked well. Make sure that you have minced it well as it gets cooked.¬†
  • Beat together butter, sugar, and eggs until creamy.¬†
  • Add dried oregano, dried basil leaves, dried rosemary, crushed pepper, red chilli flakes and remaining pepper powder and mix gently.¬†¬†
  • Add the flour. Add the milk mix or curd also simultaneously.¬†
  • Then add the cooked minced chicken, capsicum mixture, chopped coriander leaves and stir gently.¬†
  • Now add water if needed to adjust the consistency of the cake batter. (about 50 to 100 ml water would do ) It should be thick not runny.¬†
  • Check for salt and add if required.¬†
  • Now take two small cake pans and apply butter on the insides. Dust flour and keep aside. (Use a 5 or 6 or 8 inch pan, the cake height will vary according to the pans used)¬†
  • Pour the batter into these pans until it is 3/4th full.¬†
  • Preheat an oven at 160 degrees Celsius for 10 minutes.¬†
  • Then place the pan inside the oven (middle rack) and bake for 30 minutes or until done. Insert a toothpick or skewer to see if it is done.¬†
  • Remove from pans and set aside until the cakes cool down.¬†

White sauce preparation:

Since I used the sauce to frost I made it a little thick. To make it thick follow the proportions I’ve given here and make sure you cook them a little longer than usual.¬†