Scallion Pork Floss Swiss Roll
Key tips before you start: ① Strictly control the whipping stage of the egg whites and the state of the batter. Don’t whip the egg whites too stiff, and be careful with your folding technique. ② Adjust the baking temperature and time according to your own oven, this is very important. Whether you’re making a standard roll or a “towel” roll, the temperature needs to be flexibly adjusted based on actual conditions. Note: Each egg (with shell) is about 55 g.
Ingredients
Steps
Preheat the oven to 180°C. Separate the egg whites and yolks and set aside. Mix the milk and corn oil until well combined.
Sift in the cake flour, add the sea salt,
Use a hand whisk to mix in a zigzag motion until smooth.
Add the egg yolks,
Stir until smooth; the finished yolk batter should be fine and glossy.
Add lemon juice to the egg whites. When large bubbles form as you beat, add 1/3 of the caster sugar and continue beating. When the meringue becomes thicker and shows lines, add the second portion of sugar and continue beating. When the lines in the meringue are more pronounced, add the remaining sugar and beat on low speed until it reaches a soft peak stage with slightly curved tips.
Take one third of the meringue and fold it into the yolk batter until evenly combined.
Pour this mixture back into the remaining meringue bowl,
Continue folding gently from bottom to top until evenly mixed.
Lift the bowl high and pour the batter down into the baking pan lined with high‑temperature baking paper/oil‑resistant liner.
Tap the pan lightly on the counter to release air bubbles, then smooth the surface with a spatula. Sprinkle pork floss + chopped scallions + black sesame seeds on top.
Place in the preheated oven on the lower‑middle rack. Top heat 180°C, bottom heat 165°C, bake for about 25 minutes.
After baking, drop the pan flat from a height of about 20 cm onto the table to release steam. Remove from the pan together with the baking paper, cover the surface of the cake and let it cool slightly.
Once cooled, peel off the baking paper and spread a layer of mayonnaise (salad dressing).
Sprinkle pork floss evenly.
Use a rolling pin to lift the starting edge of the parchment paper and start rolling. Place the seam at the bottom center. Hold the rolling pin firmly with your right hand and pull the end of the parchment paper with your left hand to tighten slightly. This way the roll will look neater and won’t be loose.
Wrap the roll well with the parchment paper and place in the freezer for about 20 minutes to set, then take it out and serve.