Pork Floss Cake is a unique combination of savory, aromatic meat floss and soft, fluffy sponge cake. It’s a crowd-favorite dessert that is hard to resist once you take a bite.
Essentially, Pork Floss Cake is made by pairing cake with meat floss—a simple yet delightful match.
Our family loves all kinds of cakes, from sponge cakes to Chinese Cupcakes and Swiss rolls, so this recipe has become a staple.
Homemade cakes are not only tastier but also safer. Let’s dive in and learn how to make this delicious treat at home.
Ingredients
Cake Base:
- 3 large eggs
- 40g milk
- 35g corn oil
- 60g cake flour (low-gluten flour)
- 10g cornstarch
- 40g granulated sugar
- 3 drops of lemon juice
Decoration:
- Mayonnaise (as needed)
- Meat floss (as needed)
Instructions
1. Preparing the Cake Base
Making the Egg Yolk Batter:
- In a clean bowl, combine 40g of milk and 35g of corn oil. Whisk until fully emulsified and the mixture appears milky.
- Sift 60g of cake flour and 10g of cornstarch into the mixture. Gently whisk until no dry flour remains.
- Add the yolks from 3 eggs and mix until the batter is smooth and silky.
Making the Egg White Batter:
- In another clean, grease-free bowl, place 3 egg whites (ensure no yolk is mixed in). Add 3 drops of lemon juice.
- Whisk on low speed to combine, then gradually add 40g of granulated sugar.
- Whip on high speed until the egg whites expand and form distinct patterns. Switch to low speed and whip until the meringue reaches stiff peaks—when the whisk is lifted, the meringue forms a short, firm peak.
Combining the Batter:
- Take one-third of the meringue and gently fold it into the egg yolk mixture using a spatula. Use cutting and folding motions to mix without deflating the meringue.
- Pour the lightened mixture back into the remaining meringue and continue folding gently until smooth, glossy, and thick.
Baking the Cake:
- Preheat the oven to 150°C (300°F), top and bottom heat.
- Transfer the batter into a piping bag. Line a baking tray with parchment paper and pipe the batter into evenly spaced mounds, ensuring vertical piping for a rounded shape.
- Bake for about 30 minutes. Adjust time and temperature based on your oven. The cake is done when the surface turns golden, and a toothpick inserted in the center comes out clean.
2. Assembling the Pork Floss Cake
- Take one cake round and spread a thin layer of mayonnaise on its bottom. Place another cake round on top to form a sandwich.
- Spread a thin layer of mayonnaise over the entire surface of the cake.
- Roll the cake sandwich in a bowl of meat floss until completely coated. Gently press the floss to ensure it adheres well.
And that’s it! Your homemade Pork Floss Cake is ready to enjoy. Not only is it delicious, but it’s also a healthier alternative to store-bought versions. Give it a try today!
Pork Floss Cake: A Savory and Soft Treat
Pork Floss Cake is a unique combination of savory, aromatic meat floss and soft, fluffy sponge cake. It's a crowd-favorite dessert that is hard to resist once you take a bite.
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Servings: 6
Calories: 155kcal
Ingredients
- Cake Base:
- 3 large eggs
- 40 g milk
- 35 g corn oil
- 60 g cake flour low-gluten flour
- 10 g cornstarch
- 40 g granulated sugar
- 3 drops of lemon juice
- Decoration:
- Mayonnaise as needed
- Meat floss as needed
Instructions
Preparing the Cake Base
Making the Egg Yolk Batter:
- In a clean bowl, combine 40g of milk and 35g of corn oil. Whisk until fully emulsified and the mixture appears milky.
- Sift 60g of cake flour and 10g of cornstarch into the mixture. Gently whisk until no dry flour remains.
- Add the yolks from 3 eggs and mix until the batter is smooth and silky.
Making the Egg White Batter:
- In another clean, grease-free bowl, place 3 egg whites (ensure no yolk is mixed in). Add 3 drops of lemon juice.
- Whisk on low speed to combine, then gradually add 40g of granulated sugar.
- Whip on high speed until the egg whites expand and form distinct patterns. Switch to low speed and whip until the meringue reaches stiff peaks—when the whisk is lifted, the meringue forms a short, firm peak.
Combining the Batter:
- Take one-third of the meringue and gently fold it into the egg yolk mixture using a spatula. Use cutting and folding motions to mix without deflating the meringue.
- Pour the lightened mixture back into the remaining meringue and continue folding gently until smooth, glossy, and thick.
Baking the Cake:
- Preheat the oven to 150°C (300°F), top and bottom heat.
- Transfer the batter into a piping bag. Line a baking tray with parchment paper and pipe the batter into evenly spaced mounds, ensuring vertical piping for a rounded shape.
- Bake for about 30 minutes. Adjust time and temperature based on your oven. The cake is done when the surface turns golden, and a toothpick inserted in the center comes out clean.
Assembling the Pork Floss Cake
- Take one cake round and spread a thin layer of mayonnaise on its bottom. Place another cake round on top to form a sandwich.
- Spread a thin layer of mayonnaise over the entire surface of the cake.
- Roll the cake sandwich in a bowl of meat floss until completely coated. Gently press the floss to ensure it adheres well.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 34mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 130IU | Calcium: 22mg | Iron: 1mg
