Who likes Swiss rolls?
Me me me me me...
Now who likes pork floss mayonnaise chiffon Swiss roll?
Me me me me me?
Absolutely doubtlessly definitely clearly undeniably me! And my family too! We are extremely impressed with this Swiss roll. Will you?
Based on what I have seen in my previous fish floss bread post, I know that many non-Asian foodies would freak out seeing food that are made with meat floss. As a matter of fact, pork, chicken and fish floss (also known as Rousong 肉松 in Chinese) are all very yummy food! And I'm sure most foodies who have tried and like pork, chicken and fish floss wouldn't say no to a soft, fluffy, creamy and flossy pork floss mayonnaise chiffon Swiss roll like this...
Pork floss mayonnaise chiffon Swiss roll
I must say that this chiffon Swiss roll recipe is really good... So good that it can make Swiss roll base that is soft, moist and pretty fail proof too! Fail proof because it contains more egg yolks than egg whites resulting the cake base to be pretty stable and it won't crack and break when I roll it... How good is that?
And this is how I baked my cake using this so-good fail proof recipe...
First, I prepared a baking tray with a sprinkle of sesame seeds and spring onions.
I wouldn't omit this step as these will make the outer layer of the cake very fragrant and nutty to eat!
This is mixture A - mix oil and milk.
This is mixture B.
This is mixture C.
... mixture C will be ready if it forms stiff peaks like this.
Now, combine mixture A, B and C... plus the sifted flour from D!
Isn't this as easy as ABC? LOL!
Just 10-12 mins of baking and the cake is cooked!
Flip the cake onto a clean baking paper and remove the used baking paper at its bottom.
While waiting for the cake to cool, I'm making a sweet mayonnaise filling with these...
... plus these.
Spread thin layer of the mayonnaise mixture evenly on the cake.
Sprinkle pork or chicken or fish floss, sesame seeds and shredded seaweed on the cake.
... and roll it like a Swiss roll.
I'm happy to serve this!
See! This perfectly rolled cake has no cracks...
... and very soft, moist and yummy!
Told you that it is a fail proof recipe!
Here's the recipe that I have mostly adapted from Fong's Kitchen Journal
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the cake:
A20ml vegetable oil, preferably something that is neutral tasting
2 tbsp (30ml) milk
B
80g egg yolk (from about 4 to 5 eggs, please use the correct weight)15g caster sugar
a pinch of salt
C
125g egg whites (from about 3 to 4 eggs, please use the correct weight)1/2 tsp lemon juice
35g caster sugar
D
60g cake flour with 8% proteinTo sprinkle the cake:
2 tsp white sesame seeds2 tbsp finely sliced spring onions
For the fillings:
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
To bake the cake base:
Preheat oven to 190°C. Line a baking tray (35 x 25 cm / 10 x 14 inches) with baking paper. Sprinkle the tray with sesame seeds and spring onions. Set aside.
Combine oil and milk in a mixing bowl to form mixture A.
Combine egg yolks, 15g sugar and salt to form mixture B. Place mixture B in a heat proof bowl and place the bowl over a pot of boiling hot water (removed from heating). Use a hand whisk to whisk mixture B until it looks pale and slightly thickened.
Using an electric mixer with whisk attachment, beat egg whites and cream of tartar or lemon juice in medium low speed for about 5 mins until mixture C becomes foamy. Increase mixing speed to medium high. While beating, add 35g sugar gradually into mixture C and continue to beat until stiff peaks form.
Divide mixture C into 3-4 batches and fold mixture C into mixture B gradually and by batches.
Sift D into the combined B+C mixture and mix gently until all are combined. Take about 1/4 cup of the batter to mix with mixture A until combined. Then, mix all mixture A into the rest of the batter. Mix very gently to combine.
Pour batter into the prepared 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 10-12 mins or until the cake is well risen and fully cooked.
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 spring onion side down on a clean baking paper. 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.
Slice and serve.
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