Friday, August 28, 2009

Pork Floss Swiss Roll Cake

Words like weird...,unorthodox..., strange or even funny comes to mind when you read my post title. No my friend / dear readers, no mistake or typo error here, it is indeed Pork Floss Swiss roll cake that I made today. Some of you probably cannot accept this....sweet and salty all roll up in a nice bundle? Did I run out of fresh fruits or fresh cream? Nah! I have been planning to make this swiss roll flavor like since forever, haha! I actually saw this recipe several times on some Taiwan blogs and all comments were raving over it! Yup! In fact it is such a yummy desert, I highly recommend it to everyone to try out this delicious recipe! I like it so much that I ate 3 slices in one shot! If you are a meat floss lover, you should not give this a miss...Ingredients For Pork Floss Swiss Roll:
70g cake flour
10g corn flour
3g baking powder
4 egg yolks
15g caster sugar
pinch of salt to taste
50ml fresh milk
50ml vegetable oil
4 egg whites
65g caster sugar

Ingredients for topping & filling:
1 sprig of green onion (green part), finely chopped
1 cup meat floss (I used pork floss with seaweed and sesame)
1/3 to 1/2 cup store bought mayonnaise

  • In a large heat proof bowl, add the egg yolks, 15g of sugar, salt, fresh milk and vegetable oil and beat till mixture is thick and double in volume.
  • Add the flours and mix well. Set aside first.
  • Preheat oven to 180°C. Butter a baking tray of about 10cm by 14cm. Line with parchment paper and butter the top of the parchment paper.
  • Beat egg whites with salt until foamy. Continue to beat the egg whites and slowly add the sugar to it. Beat till mixture is stiff peaks.
  • Gently fold in the egg whites to the flour mixture in 3 portions. Making sure most of the white is not visible after folding.
  • Sprinkle the chopped green onion all over the prepared baking tray before pouring the batter in.
  • Pour the cake batter into baking tray and bake at 180°C for 15 mins. Then lower the temperature to 170°C and bake for another 5 mins.
  • When done, remove cake from oven and immediately remove from baking tray. Let cool on rack for 5 mins. Then using another parchment or clean kitchen towel, flip the cake over and peel off the parchment paper. Continue to let cool for another 15 minutes.
  • Spread enough mayonnaise on the cooled cake to cover 3/4 of the surface. Then sprinkle the floss all over the mayo. (The amount is up to one's preference).
  • From the short side, roll up the cake gently, making sure the filling does not fall out. Kept the cake rolled up in the parchment / kitchen towel till the cake is "stable".
  • After about 20 mins, remove the parchment paper and slice cake. Serve!
The green onion adds a nice color to the cake. Though it does not really contribute much to the taste...perhaps more fragrant. Some how my roll's crust kind of peeled off when I unroll the parchment away. Must be the hot weather!When my husband knew I wanted to make this, he was very skeptical at first. But when he finally tasted it, his conception totally changed! He say" Quite nice horr." Heehee, see...another one of those "looks is deceiving" desert! Everyone that tasted it loves it...even my neighbor too, heehee. My little daughter has already devored 3 slices too...can you believe that! The mayonnaise goes really well with the pork floss...really yummy! And surprisingly, the sweet cake compliments the pork floss and mayo too, a great combination! I think I will make it again to let more people try it. This is really an unusual but delicious cake and it is so easy to make too! In fact I felt so great to have this courage to try making this cake which turned out great. Victory!


youfei said...

Hey! The cake looks REALLY soft and yummy! The crumbs look so fine from your pictures!!

Actually, I've came across the meat floss/swiss roll combo a few times too and like you, I found it a little odd. Hmm...think it's time for me to try..hehehe

Honey Bee Sweets said...

Hi youfei,
The cake is really soft and the combo with pork floss is surprisingly good! So do try it. ;0

ReeseKitchen said...

Hey, This is really reaaly great!! I never try this kind of swiss roll...i mean..."pork floss"..heehee! But its really delicious, and cannot resist to have another and another..:) I have to say this is SUPER DELICIOUS! Thank you so much for sharing...;)

Honey Bee Sweets said...

Thanks Reese,
So glad you like it. ;) Heehee, see I totally change your perception of Swiss Roll cake didn't I? Before you know me well enough, I remember you told me you don't really like swiss roll cake...but now...Vola!So glad that now you share the same passion with me!

MH said...

Very interesting combo! Some taiwanese recipe books do feature some unusual and "shock" ingredients! :D

Honey Bee Sweets said...

Hi MH,

Yes, you are right about that. Taiwan blogs has one of the most intriguing recipes. I have even seem dragon fruit(龙果皮) chiffon cake...a very pretty pink color, must try that out someday, heehee. ;)

Kitchen Corner said...

Quite a unique savory cake roll! I think it's delicious. The sponge cake looks very soft and you've nicely roll it. Good job!

Honey Bee Sweets said...

Hi Grace,
It's quite a delicious swiss roll cake, do try it out when you have the chance. ;)