Wednesday, June 22, 2011

Pork Floss Roll

A friend gave me a packet of pork floss roll, and I initially thought of making pork floss bread with seaweed and sesame seed.

But I was just too lazy to go out to get bread flour (which is not easily accessible here in Melbourne) so I thought, why not make a cake swiss roll to go with the pork floss!

You might think it's weird combining something savoury like pork floss with cake, but heck no, this was so so so heavenly good. 

Pork Floss Roll
Recipe by The Bakeanista

6 egg yolks
100g caster sugar 
90g plain flour
25g corn flour
50ml vegetable oil
3 tbsp milk

6 egg whites
60g caster sugar

1 stalk green spring onion, finely chopped into small pieces

1) Preheat oven to 220°C. Line baking paper on a greased 30cm x 30cm x 2cm baking pan.

2) Mix plain flour and corn flour, then sift thrice. Set aside.

3) Whisk the egg yolks with 100g sugar until smooth and creamy. 

4) Stir in milk and combine well.

5) Sift in the plain flour and corn flour to the mixture. Then quickly add in oil.

6) In a separate clean bowl, whisk egg whites for a while until bubbles form. Mix in 60g sugar with small amount at a time for 3 times, beat until stiff peaks form.

7) Fold in egg whites to egg yolks mixture, 1/3 portion at a time.

8) Pour batter in the lined baking tray and level it. Sprinkle spring onion all over batter and bake for 10-15 minutes, or until golden brown.

9) Remove from the oven and transfer to a wire rack to let cake cool.

10) I prefer to peel off the baking paper right away, but you may opt to do so after it has cooled down.

To make the filling:
Mayonnaise (I use Kewpie! Yes, I am a Kewpie convert!)
Pork floss (amount up to personal preference)

1) Spread a thin layer of mayonnaise over the cake evenly.
2) Depending on how much pork floss you want, just scatter evenly over 2/3 of the surface

To ensemble the Swiss roll:
1) After cooling the cake for a while, and the cake is still warm, use a clean tea towel to pre-roll the cake and let it sit for 10 to 15 minutes. The pre-roll method helps stretch the cake and then can be easily rolled in a round shape. Not to worry, the surface of the cake won’t stick onto the tea towel. 

2) Turn the surface of cake onto a large paper and spread fillings evenly and roll the cake from the edge of where you have pork floss, ensuring that you end with the 1/3 of the surface without any pork floss filling.

3) Cut edges to complete. For best results, keep roll folded for 15-20 minutes in baking paper or aluminium foil to set the shape.

Om nom nom nom! CAN I HAZ THIS... LIKE NOW?!!
Man, I need another packet of good pork floss!!! *drools*


Michelle Chin said...

This is really creative! :)

msihua said...

Oh yum! I love pork floss!! Loving the new website babe :)

That bun --> Soft soft one? HAHAHAHAHAHa

The Bakeanista said...

Mich Chin: Hehe kamsahamida! :)

msihua: hehehe thank youuuu! very girly in pink hor? AND YES! the roll soft soft one, me like! and i'm sure you will like it too.

Click on 'OLDER POSTS' for more! :)