Scallion and Pork Floss Cake Roll
Scallion + pork floss + salad dressing Salty, fragrant, and slightly sweet~ The cake roll is particularly delicate and soft, so amazing! ๐๐ Reference: Mold size 28*28 square pan
Ingredients
Steps
Separate egg whites and yolks (the bowl should be oil- and water-free). Mix egg yolks with salt, whisk them, then add corn oil and mix well, followed by milk. Sift in cake flour and corn starch, and gently mix with a whisk until a smooth batter is achieved without lumps.
Gradually add sugar into the egg whites in three batches, and whip until soft peaks form. Take care not to overwhip; otherwise, the cake may crack when rolled.
Fold the meringue into the egg yolk batter in three batches using a press-and-fold method (avoid stirring in circles).
Pour the batter into the baking tray lined with parchment paper and spread evenly with a scraper.
Sprinkle chopped scallions and pork floss on top.
Bake in a preheated oven at 170ยฐC (middle or lower rack) for about 15โ20 minutes. The temperature and time are for reference. Adjust based on your oven's behavior. Once baked, transfer to a cooling rack, remove the parchment paper, and place the cake base on fresh parchment paper. Trim the edges and cut the end at an angle for easier rolling and a neater presentation.
With the towel texture facing up, spread salad dressing and sprinkle with pork floss.
With the help of a rolling pin, roll it up. Wrap it with plastic wrap and chill in the refrigerator for 1โ2 hours before slicing to serve. Chilling enhances the flavor!
Delicious~ ๐๐