I tried using my new 10 inches square cake tin and my ingredients were not enough to make the mushrooms chiffon cake; it’s a bit flat. I do not like to waste food. I turn my mushrooms chiffon cake into crouton the next day.  So here is my new creation and masterpiece of a healthy meal.

Let’s get creative and cook a simple meal within 30 minutes using previous day failed chiffon cake.

Ingredients

200 g cake flour
120 g bread flour
200 g granulated sugar
1 Tsp cream of tatar
1 teaspoon baking powder
1 teaspoon salt
6 eggs yolks
6 egg whites, at room temperature

Mushrooms puree

250 g brown mushroom
250 g exotic mushrooms
250 ml thicken cream

Main ingredients

4 Chicken burgers, bought
200 g brown mushrooms, slice thinly
2 X 300 g packet of mixed salads
1 packet of semi dried tomatoes
salt
pepper
butter flavour oil spray
foil

Method

Preheat the oven to 170 degrees C . Greased and line side and bottom of the square tin. In a large bowl, whisk together the flour, 150 g granulated sugar, baking powder and salt. In a medium bowl, combine the egg yolks and mushrooms puree. Stir the mushrooms mixture into the flour mixture until smooth.

Beat egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 100 g sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

Add one-quarter of the egg-white mixture to the mushrooms batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch square pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 60 minutes.

Let cool for 5 minutes, then invert the pan onto a square foil board; upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. Cut into one long 1 inch strip, then cut into cubes to add to the salad later.

The next day Chicken burger Method

Preheat 200 degree C. Line flat baking tray with foil, lay burgers on the tray and mushrooms in another. Season mushrooms with salt, pepper and spray the butter flavour oil. Place them in oven for 15 minutes. Then turn over burgers the other side for 10 minutes. Remove the mushrooms and set aside.

Meanwhile separate the salad equal portion into 4 plates, spoon some semi dried tomatoes and drizzle the oil over the salad. Then scatter the mushrooms croutons and baked mushrooms. Once done remove burgers and set it on top of the salad. Serve immediately with sweet white wine.

Note: Oven temperature vary so are the time.
If you use a 10 inches round tub tin your mushroom chiffon might rise up beautifully.

https://helenscchin.com/2017/09/11/chicken-burger-on-a-bed-of-salad-baked-mushrooms-with-mushrooms-chiffon-cake-croutons/

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