Pork Floss Cake Recipe (Easy and Soft)

I’m so excited to share this Pork Floss Cake recipe with you! It’s soft, fluffy, and packed with savory-sweet flavors from the pork floss and creamy salad dressing. It’s surprisingly easy to make!

What is Pork Floss?

In case you don’t know, let me introduce pork floss! Also known as rousong or meat wool, it’s a dried, fluffy meat product made from stewed pork that’s shredded, seasoned, and dried until light and airy.

The result is a unique texture that’s both delicate and crispy, with a savory-sweet flavor. It pairs perfectly with soft cakes, creamy fillings, or even as a topping for buns (like Pork Floss Bun) and rice.meat floss 2

If you’re curious, you can refer to my recipe for making your own homemade version!

What Makes This Recipe Special

This recipe uses the same light and fluffy cake base as a Swiss Roll Cake, but here’s the best part: you don’t need to roll it!

It is so easy that even beginners can master it!pork floss cake 4

I love using my homemade upgraded version of pork floss, which includes bits of seaweed for an extra umami boost. If you prefer, you can use plain pork floss—it will still taste amazing.

After baking, you can eat the cake as is, but I like to take it a step further by slicing it in half, spreading a layer of salad dressing, and stacking the pieces together.pork floss cake 3pork floss cake 1

Tips for Success

These tips are similar to those for making a Chocolate Swiss Roll Cake:

  • Adjust Your Oven Settings if Necessary: Baking times and temperatures are guidelines. All ovens vary, so keep an eye on your cake. To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready. The top should also be golden brown.
  • Use Clean, Oil-Free, and Water-Free Tools: This is especially important when whipping egg whites to ensure they reach stiff peaks. Any grease or water can prevent the egg whites from whipping properly.
  • Dont Overmix the Batter: Gently fold the egg whites into the batter to maintain the cake’s light and airy texture. Overmixing can deflate the batter and result in a dense cake.
  • Tap the Pan to Remove Air Bubbles: After pouring the batter into the pan, gently tap it on the counter a few times to release any large air bubbles. This ensures an even texture.

Ingredients:

Cake Base:

  • 60g cake flour
  • 5 eggs
  • 40g caster sugar
  • 5 drops lemon juice
  • 40g corn oil
  • 64g milk

Decoration and Filling:

  • 50g seaweed pork floss
  • Salad dressing to taste

Instructions:

1. Making the Egg Yolk Batter

  • Prepare a clean, dry, and oil-free large bowl. Add 40g corn oil and 64g milk into the bowl. Whisk until the mixture is completely emulsified, meaning it becomes smooth and uniform, with no visible oil separation.
  • Sift 60g cake flour into the emulsified liquid. Gently fold the flour into the liquid using a Z-shaped motion with a spatula. Mix until no dry flour is visible. Be careful not to overmix, as this can activate the gluten, which might affect the cake’s texture.
  • Separate the egg whites from the egg yolks. Add the egg yolks to the flour mixture and whisk until smooth. The batter should be glossy and flow easily. Set it aside.making the egg yolk batter

2. Whipping the Egg Whites

  • Place the egg whites in another clean, dry bowl. Put them in the freezer for about 10 minutes to chill. Cold egg whites whip more easily and form stable foam.
  • After chilling, take the egg whites out and add a few drops of lemon juice.
  • Add 40g caster sugar to the egg whites and begin beating with an electric mixer on medium speed. Continue mixing until fine bubbles form and the volume increases.
  • Increase the speed to high and whip until soft peaks form. When you lift the whisk, the peaks should curve gently. Reduce the speed to medium and continue beating until stiff peaks form, ensuring the egg whites are stable and able to hold their shape.whipping the egg whites

3. Mixing the Batter and Egg Whites

  • Take one-third of the whipped egg whites and gently fold them into the egg yolk mixture. Use a bottom-to-top motion with a spatula to mix them, being careful not to deflate the whipped whites.
  • Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.mixing the batter and egg whites

4. Preparing the Cake Pan and Decoration

  • Prepare a 28x28cm baking pan and line it with parchment paper for easy cake removal.
  • Pour the cake batter into the pan and use a spatula to spread it evenly.
  • Gently tap the pan on the table to release large air bubbles, which ensures an even crumb in the finished cake.
  • Sprinkle a layer of seaweed pork floss evenly on top of the batter. You can adjust the amount to your taste, adding more if you like a stronger flavor.
  • Use a piping bag or spoon to drizzle salad dressing over the pork floss in a decorative pattern. This will add visual appeal and extra flavor to the cake.pour the cake batter into the panuse a piping bag or spoon to drizzle salad dressing over the pork floss

5. Baking

  • Preheat the oven to 150°C (302°F) for 10-15 minutes, allowing the oven to reach a stable temperature.
  • Place the pan in the middle rack of the preheated oven and bake at 150°C for 30 minutes. Avoid opening the oven door too frequently to maintain a consistent temperature and ensure the cake rises properly.

6. Applying Salad Dressing

  • After baking, use oven mitts to remove the pan and let the cake cool slightly on a wire rack.
  • Once slightly cooled, place a fresh sheet of parchment paper on top of the cake, then flip it over onto your workspace. Cut the cake in half and spread a layer of salad dressing on each piece.
  • Stack the two halves together and cut into small pieces.applying salad dressingcut into small piecespork floss cake 2

Frequently Asked Questions:

Can I substitute the pork floss with something else?
Yes, if you prefer a vegetarian option, you can replace the pork floss with something like vegetarian “meat” floss or even toasted seaweed for a different flavor. You can also experiment with other types of meat floss, such as chicken floss or fish floss

How can I store leftovers?
Store any leftover pork floss cake in an airtight container at room temperature for up to 1-2 days. If you want to keep it longer, you can refrigerate it, but it’s best served fresh.

Beginner-Friendly Pork Floss Cake: No Rolling Required!

This pork floss cake is a soft, airy sponge cake topped with savory pork floss and creamy salad dressing. It's an easy-to-make, flavorful treat that's perfect for anyone who enjoys the combination of savory and sweet. Enjoy it fresh or store it for later!
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: Chinese
Servings: 4

Ingredients

Cake Base:

  • 60 g cake flour
  • 5 eggs
  • 40 g caster sugar
  • 5 drops lemon juice
  • 40 g corn oil
  • 64 g milk

Decoration and Filling:

  • 50 g seaweed pork floss
  • Salad dressing to taste

Instructions

Making the Egg Yolk Batter

  • Prepare a clean, dry, and oil-free large bowl. Add 40g corn oil and 64g milk into the bowl. Whisk until the mixture is completely emulsified, meaning it becomes smooth and uniform, with no visible oil separation.
  • Sift 60g cake flour into the emulsified liquid. Gently fold the flour into the liquid using a Z-shaped motion with a spatula. Mix until no dry flour is visible. Be careful not to overmix, as this can activate the gluten, which might affect the cake's texture.
  • Separate the egg whites from the egg yolks. Add the egg yolks to the flour mixture and whisk until smooth. The batter should be glossy and flow easily. Set it aside.

Whipping the Egg Whites

  • Place the egg whites in another clean, dry bowl. Put them in the freezer for about 10 minutes to chill. Cold egg whites whip more easily and form stable foam.
  • After chilling, take the egg whites out and add a few drops of lemon juice.
  • Add 40g caster sugar to the egg whites and begin beating with an electric mixer on medium speed. Continue mixing until fine bubbles form and the volume increases.
  • Increase the speed to high and whip until soft peaks form. When you lift the whisk, the peaks should curve gently. Reduce the speed to medium and continue beating until stiff peaks form, ensuring the egg whites are stable and able to hold their shape.

Mixing the Batter and Egg Whites

  • Take one-third of the whipped egg whites and gently fold them into the egg yolk mixture. Use a bottom-to-top motion with a spatula to mix them, being careful not to deflate the whipped whites.
  • Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.

Preparing the Cake Pan and Decoration

  • Prepare a 28x28cm baking pan and line it with parchment paper for easy cake removal.
  • Pour the cake batter into the pan and use a spatula to spread it evenly.
  • Gently tap the pan on the table to release large air bubbles, which ensures an even crumb in the finished cake.
  • Sprinkle a layer of seaweed pork floss evenly on top of the batter. You can adjust the amount to your taste, adding more if you like a stronger flavor.
  • Use a piping bag or spoon to drizzle salad dressing over the pork floss in a decorative pattern. This will add visual appeal and extra flavor to the cake.

Baking

  • Preheat the oven to 150°C (302°F) for 10-15 minutes, allowing the oven to reach a stable temperature.
  • Place the pan in the middle rack of the preheated oven and bake at 150°C for 30 minutes. Avoid opening the oven door too frequently to maintain a consistent temperature and ensure the cake rises properly.

Applying Salad Dressing

  • After baking, use oven mitts to remove the pan and let the cake cool slightly on a wire rack.
  • Once slightly cooled, place a fresh sheet of parchment paper on top of the cake, then flip it over onto your workspace. Cut the cake in half and spread a layer of salad dressing on each piece.
  • Stack the two halves together and cut into small pieces.

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