Chicken sponge cake | Easy tea time snack recipe.

Hello there...
Today I am here with a simple and tasty tea time snack recipe. This chicken cake is too perfect for a get-together or parties. I am sure you will love this cake.
Watch video here

Let me share the recipe.
Ingredients we need in this recipe:
For the chicken filling:

  1. Boneless chicken- 1 cup, cooked with salt & turmeric.shredded.
  2. Oil-2 tablespoons.
  3. Ginger & garlic-1 Tablespoon, Crushed.
  4. Green chillies-2 green chillies, chopped.
  5. Curry leaves-1 sprig.
  6. Onion-1 Cup, sliced.
  7. Turmeric powder-1/4 teaspoon.
  8. Red chilli powder-1/2 teaspoon.
  9. Tomato-1 small tomato, chopped.
  10. Garam masala powder-1/2 teaspoon.
  11. Black pepper powder-1/4 teaspoon.
  12. Coriander leaves-2 Tablespoons.
  13. Salt to taste.
  14. Capsicum slices & coriander leaves for garnishing.

For the cake batter:

  1. All-purpose flour-1 Cup.
  2. Baking powder-1 Teaspoon.
  3. Eggs -2 eggs.
  4. Oil-1/4 cup.
  5. Milk-1 Cup.
  6. Salt to taste.

Method of preparation:

  1. Heat a pan with oil. Add ginger garlic paste or crushed ginger and garlic. To this add chopped green chillies and curry leaves. Saute for few seconds.
  2. Add sliced onion to this. Add salt to taste. Saute the onions until it becomes translucent. To this add cooked and shredded chicken. Mix this well. Add turmeric powder and red chilli powder. Mix it well until the raw smell goes.
  3. Add a small tomato chopped to this. Mix it well. Add in garam masala powder and black pepper powder. Mix it nicely on low flame. Add few coriander leaves and turn off the flame. Keep this aside.
  4. Sift the flour along with baking powder and a pinch of salt. Set aside.
  5. In a large bowl beet to eggs with oil. Add the sifted flour mixture and combine well. Add a cup of milk and make a smooth batter.
  6. Now heat a large pan on medium flame (preheat)
  7. Place a small cake tin inside. Grease the tin with oil or butter. 
  8. Pout half of the cake batter and spread it. Add the prepared filling above the batter without touching the edges. Again pour the remaining batter on top of the chicken mixture and level it.
  9. Garnish with sliced capsicum and coriander leaves.
  10. Cover and cook on low flame for 35 to 40 minutes.
  11. After 35 minutes. Insert a toothpick and check it is done. Then remove from heat and allow to cool. Then carefully remove from the tin and flip it over to the non-stick pan and again cook the top side for 2 minutes. 
  12. The chicken cake is now ready. Cut into small pieces and serve. Enjoy..

Thank you..
Jesni siraj.