... or do you?
Every time I bake a pork floss (or any meat floss) mayonnaise chiffon cake, my son will squeal like a girl when he sees the cake, my husband will sit quietly and nom nom nom. And me? I will be thinking when should I bake another one... LOL!
This is another fantastic meat floss mayonnaise chiffon Swiss roll recipe that I have found. Instead of being the fail proof chiffon cake roll that I have baked at here, this cake can be just a LITTLE trickier to bake but I must say that it is definitely the fluffier kind.
The fluffier pork floss mayonnaise chiffon Swiss roll
Like the previous roll that I have baked at here, I've prepared baking tray with a sprinkle of sesame seeds and spring onions.
For the egg yolks mixture, I did these.
Then I beat the egg whites (plus sugar) until stiff peaks form.
Combine both egg yolks and egg whites mixture together.
Bake the cake until it is well risen, fully cooked and golden brown.
Remember that I said that the cake is a little trickier to roll?
When I removed the baking paper at its bottom, some bottom film of the cake can stick to baking paper.
Despite whether I was careful or not, I reckon the bottom of the cake doesn't look as good as the fail proof one.
... and decided to use the top of the cake to be the outer layer of the Swiss roll.
I must say this is a good decision because my rolled cake looks perfect!
Next, I combined these ingredients to make a mayonnaise spread.
Assemble the cake
... and roll!
Ta-dah!
Trim off the sides and serve!
Then ...
A boy came home, saw this and squealed like a girl.A man sat at our dining table and nom nom nomed.And I was thinking..."should I bake this again?" LOL!
Funny that this squeal, nom nom nom and think cycle always continue...Here's the recipe that is mostly adapted from Honey Bee Sweets
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
A
2 tsp white sesame seeds2 tbsp finely sliced spring onions
B60g egg yolks (about 4 large)50ml milk
50ml vegetable oil that is neutral tasting
C70g cake flour
10g corn flour3/4 tsp baking powder
pinch of salt to taste
D140g egg whites (about 4 large)80g caster sugar
For the filling:
1/3 cup mayonnaise, preferably Japanese kewpie mayonnaise2 tbsp condensed milk
1 tbsp light corn syrup
1 tbsp lemon juice
about 1 cup (~ 100g) pork or chicken or fish floss
2 tbsp roasted sesame seeds
2-3 tbsp shredded seaweed
Preheat oven to 180°C.
For A:
Line one 35 x 25 cm baking tray with baking paper. Sprinkle the tray with sesame seeds and spring onions. Set aside.For B:
In a large mixing bowl, add the egg yolks, milk and oil and use a hand whisk to mix until all are combined.For C:
Combine all in C. Sift mixture C into mixture B and use a hand whisk to mix until well incorporated.
For D:
Using an electric mixer with a whisk attachment, beat egg whites in medium speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and continue to beat until stiff peaks form.Combine B, C and D:
Using a hand whisk or a spatula, gently fold in the egg whites to the flour mixture in 3 portions. Making sure most of the white is not visible after folding.Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 15 mins or until the cake is well risen and fully cooked.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5-10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Whisk to combine mayonnaise, condensed milk, corn syrup and lemon juice in a bowl.
Place cake with its flawless side (you can choose which side if both of your cake looks good) down on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of mayonnaise mixture evenly on the cake. Sprinkle pork or chicken or fish floss mixture, sesame seeds and shredded seaweed over the mayonnaise and roll the cake from the shorter end along the longer side to form a Swiss roll. Wrap in cling wrap and allow the cake to firm up into its shape for at least 1 hr at room temperature before slicing.
Trim off both sides of the cake. Slice and serve.
Best if you can consume all within the same day of bake. Store any uneaten cake in an airtight container and in the fridge (due to the mayonnaise filling) for NOT more than 2 days or the floss filling will be wet and soggy.
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