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

Method:

• 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!