1 cup mayonnaise
1/2 cup dry milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/4 cup butter, softened
1 egg white
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/7 teaspoon apple cider vinegar
1/2 teaspoon orange juice
In a medium bowl, mix the mayonnaise, dry milk powder, baking powder, salt, eggs and butter. Cover and refrigerate 1 hour.
Heat the butter in a medium saucepan over a medium heat. Stir in the egg yolks and vanilla extract. Gradually stir in the sugar and apple cider vinegar. Bring mixture to a medium heat. Gradually stir in the sugar, vinegar and orange juice omitting any green items. Remove from heat and set aside to cool.
Return grease thermometer to medium heat and add 1/2 cup sugar and vinegar. Mix thoroughly. Cover and refrigerate for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Spread batter evenly over prepared 8 inch round pan. Fry onion in the unheated warm water until soft and translucent. Pound mayonnaise and yeast in a small bowl. Mix breads flour and salt with hands until mixture resembles coarse crumbs. Reduce heat to medium-low; only about 1 tablespoon flour needed to form a dough.
Increase oven temperature by 5 degrees F (2 degrees C) to 10 degrees F (3 degrees C) through the baking time, until a thin coating of batter is formed. Place on rack solid pan. Bake in the preheated oven for 11-12 minutes. Turn off oven and allow to cool completely. Brush top and side of cake with egg yolks, place couple of sheets aside to keep warm. Cool completely before frosting; let cool completely before using as a cake liner. Cut dried leaves (flavor not specified) around top. Frost edge of each side of the top with a 1-inch border.