Salted Egg and Chicken Floss Cake

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 6 - 8


Cake Batter:
60 gunsalted butter, melted
100 mlmilk
1QL Omega Egg
½ tspvanilla essence
140 gall-purpose flour
1 tspbaking powder
85 gcaster sugar
Cheese Sauce Topping:
1QL Omega Egg yolk
20 gcaster sugar
1 tbspcorn starch, sieved
120 mlmilk
50 gcream cheese
10 gunsalted butter
⅛ tspsalt
Savoury Topping:
4salted egg yolks, cooked
40 gchicken floss


  1. To make cheese sauce, whisk QL Omega Egg yolk and sugar in a mixing bowl. When the mixture turns pale and bright, add in corn starch and whisk until the mixture is smooth.
  2. Then, add butter and warm milk into the mixture while mixing continuously.
  3. In a saucepan, cook the mixture under medium high heat while stirring continuously for 4-5 minutes. When the mixture thickens, remove the pan from heat. Continue to whisk to avoid lump.
  4. Add in cream cheese and salt. Mix well. Transfer to a bowl and let it cool down to room temperature.
  5. To make the cake batter, mix melted butter and milk in a ceramic bowl. Then, stir in QL Omega Egg and vanilla essence.
  6. In a mixing bowl, combine the dry ingredients together. Sieve the mixture before adding it into the wet ingredient. Fold the batter until it’s combined.
  7. Fill the cupcake mould with ⅔ of batter and bake in a preheated oven at 170˚C for 15-20 minutes. Set aside to cool.
  8. To assemble the cake, transfer the cheese sauce into a piping bag. Pipe the cheese sauce on top of the cupcake. Garnish with half salted egg yolk and chicken floss.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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