My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it.
So, my question is, what can we put into cake batter instead of mayonnaise?
I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components.
The components of the batter are: 6 table spoons of flour, 3 eggs, 200gram mayo, 200gram sour cream.
The components of the filling are: chopped prepared chicken meat, chopped sauteed onions, boiled eggs, etc.