home page
Pork Floss Cake

Pork Floss Cake

Pork floss cake is a classic baked dessert that combines the essence of Chinese and Western pastries. The soft and delicate chiffon cake, paired with savory and delicious pork floss, creates a perfect balance of sweet and salty flavors with rich textural layers. This cake has the softness of Western pastries while featuring Chinese savory flavors, making it a perfect afternoon tea treat and a favorite among children. Simple to make with a high success rate, it's the ideal entry choice for baking beginners.

1Ingredients needed

Cake ingredients

  • Eggs5
  • Low-gluten flour100g
  • Sugar70g
  • Corn oil35ml
  • Milk45ml
  • Lemon juice or white vinegara few drops
  • Baking powder2g

Decoration ingredients

  • Pork floss100g
  • Salad dressingappropriate amount
  • Nori flakesappropriate amount
  • Roasted white sesame seedsappropriate amount
  • Chopped green onionsa little

2Production steps

1

Separate egg whites and yolks

Separate the egg whites and yolks, placing them in two clean, dry bowls respectively. Ensure the bowl for egg whites is free of oil and water, otherwise it will affect whipping.

2

Make egg yolk batter

Beat egg yolks with 20g of sugar until the color lightens and volume increases. Add milk and corn oil sequentially, mixing thoroughly each time. Sift in low-gluten flour and baking powder, fold evenly with a spatula until no dry flour remains.

3

Whip egg white meringue

Add a few drops of lemon juice or white vinegar to egg whites, beat with an electric mixer until coarse bubbles form. Add the remaining 50g of sugar in 3 batches, beating to stiff peaks (when lifting the mixer, there are small upright peaks).

4

Mix batter

Take 1/3 of the meringue and fold it into the egg yolk batter. Then pour the mixed batter back into the remaining meringue, using folding and cutting motions to mix quickly but gently, avoiding deflating the egg whites.

5

Bake the cake

Pour the batter into a baking pan lined with parchment paper (about 28cm×28cm), smooth with a spatula. Lightly tap the pan to release large air bubbles. Preheat oven to 160°C, bake for 25-30 minutes until golden brown on surface. Insert a toothpick - it should come out without wet batter.

6

Decorate and finish

Invert the baked cake onto a cooling rack, remove parchment paper and let cool. Cut the cake into appropriately sized pieces, spread a layer of salad dressing on the surface, evenly coat all sides with pork floss, finally sprinkle with nori flakes, sesame seeds and chopped green onions.

💡Making Tips

  • •When separating egg whites and yolks, ensure no yolk gets into the whites, otherwise it will affect the egg white whipping.
  • •When folding the batter, be quick but gentle to avoid deflating the egg whites which could cause the cake to collapse.
  • •Adjust baking time and temperature according to your oven's actual performance.
  • •Make sure the cake is completely cooled before spreading salad dressing, otherwise it will affect the texture.
  • •You can adjust the amount of pork floss according to personal preference, and also add other ingredients such as shredded meat floss, etc.