This Pork Floss Roll Cake is a light, fluffy cake base rolled with aromatic pork floss, making for a delightful treat that’s perfect for breakfast or as a snack. I promise this will impress anyone you serve it to, and it’s surprisingly easy to make once you follow the steps.
Why you‘ll love this recipe
As I was looking for ways to use up my homemade pork floss, I discovered how perfectly it pairs with both bread and cake.
If you’ve ever tried my Pork Floss Bun or Pork Floss Cake, you’ll know exactly what I’m talking about.
The savory, tender pork floss combined with soft, fluffy dough creates an irresistible treat.
Inspired by my love for Swiss Roll Cake, today I’m excited to share a twist on this classic: my Pork Floss Roll Cake.
This cake is light, soft, and packed with delicious flavors, but I don’t just stop at the pork floss.
I add scallions for a fresh, aromatic touch. If you’ve ever tasted my Scallion Bread, then you’ll understand how the savory flavor of the scallions complements the pork floss perfectly.
Once you follow my recipe, you’ll see just how easy it is to create a Pork Floss Roll Cake that’s perfectly soft, with no cracks or peeling.
I can almost guarantee that it will become a favorite in your baking repertoire!
Tips for Success:
- Don’t skip the sifting: Sifting your dry ingredients helps ensure that the flour and cornstarch are evenly distributed and prevents any lumps from forming.
- Use a Kitchen Scale: I highly recommend weighing your ingredients for accuracy. Baking is a science, and precise measurements ensure consistent results.
- Don‘t overmix: When folding the egg whites into the batter, be gentle and avoid overmixing. The goal is to keep the air from the whipped egg whites intact so your cake remains light and fluffy.
- Quickly bake after preparing the batter: The longer the batter sits, the more air it loses. Once you have your batter ready, get it into the oven as soon as possible.
- Oven temperature matters: If your oven tends to run hot or cold, adjust the temperature accordingly. You may need to shorten or lengthen the baking time slightly depending on your oven.
Ingredients:
- 5 eggs
- 60g full cream milk
- 50g corn oil
- 50g white sugar
- 1g salt
- 3ml white vinegar (can be replaced with lemon juice)
- 50g all-purpose flour (or 40g high-gluten flour + 10g cornstarch)
- 20g green onions, finely chopped
- 15g white sesame seeds
- 30g pork floss (I use my homemade pork floss, adjust according to preference)
Instructions
Prepare the oven and pan
Preheat your oven to 160°C (top and bottom heat). Line a 28×28 cm baking pan with parchment paper to prevent sticking and for easy removal after baking.
Prepare the green onions
Wash and finely chop the green onions, and set them aside for later use.
Prepare the batter
In a large, clean bowl, carefully separate the egg whites and yolks from 5 eggs, placing them into two separate bowls.
Pour 60g of milk and 50g of corn oil into a new bowl. Using a hand whisk or chopsticks, stir in a “Z” shape to emulsify the mixture. Keep mixing until the liquid is smooth and uniform, with no visible oil droplets, and the texture becomes silky and smooth.
Sift in the dry ingredients (either 50g of all-purpose flour or 40g of high-gluten flour combined with 10g of cornstarch) into the emulsified mixture. Then, gently fold the flour into the liquid using a spatula, stirring from the bottom up until fully combined.
Next, add the egg yolks along with 1g of salt to the mixture. Stir until the batter is smooth and has a yogurt-like consistency. If the batter is too thin, add a little more flour; if it’s too thick, add a small amount of milk, adjusting gradually and stirring constantly to avoid making the batter too runny or too stiff.
Whisk the egg whites
In a clean bowl for egg whites, add a small amount of white vinegar. Add 50g white sugar and use an electric mixer to whisk the egg whites on high speed until soft peaks form. The egg whites should be glossy and form a small curved peak when the whisk is lifted.
Combine the egg whites with the batter
Gently fold one-third of the whipped egg whites into the batter. Use a spatula and quickly and gently fold from the bottom up, being careful not to deflate the egg whites. Once incorporated, pour the batter back into the remaining egg whites and continue to fold gently until the mixture is smooth and fluffy.
Bake the cake
Pour the batter into the prepared baking pan from about 28 cm above the surface to allow the batter to settle evenly. Gently tap the pan’s edges to release any air bubbles.
Sprinkle the chopped green onions, sesame seeds, and pork floss evenly over the surface. Adjust the amount of pork floss to your taste.
Place the pan in the preheated oven and bake for 20 minutes at 160°C. After 20 minutes, reduce the temperature to 140°C and continue baking for an additional 20 minutes. Avoid opening the oven door frequently during the baking process.
Cool the cake
Once baked, remove the cake from the oven and place it on a cooling rack. Immediately peel off the four corners of the parchment paper to allow the steam to escape. Let it cool to room temperature.
Roll the cake
Once cooled, cover the top with parchment paper and flip the cake over. Carefully peel off the top parchment paper. Use a knife to cut one side of the cake at a 45-degree angle to remove any excess cake.
Start by rolling the cake once to form a small coil. Then, press the rolling pin against the parchment paper with one hand while using the other hand to pull the parchment forward, rolling the cake tightly and evenly.
Let the pork floss roll set for 30 minutes. For faster setting, you can place it in the fridge to help it firm up and hold its shape. Once set, cut into your desired portion sizes.
Frequently Asked Questions
Can I use a different filling for this roll?
Yes, you can replace the pork floss with other fillings like shredded chicken or even a vegetarian option, depending on your preference.
Why is My Cake Wrinkled or Shrunk After Cooling?
If your cake shrinks or becomes wrinkled after cooling, the most likely cause is underbaking. The egg whites need to be properly set during the baking process, or the cake won’t hold its structure when it cools. It’s important not to open the oven door too often during baking, as temperature fluctuations can cause the cake to collapse. Keep the oven door closed to maintain consistent heat throughout the baking process.
Another thing to consider is the timing when adding ingredients like the scallions and pork floss. Once these are sprinkled on top, make sure you get the cake into the oven as quickly as possible. Letting the batter sit for too long before baking will cause it to deflate, which can affect the final texture.
If your cake still seems a little wet or shrinks after cooling, it could also be a sign that the egg whites were not fully whipped to the right stage. A soft peak stage (when the egg whites form gentle peaks) is what you’re aiming for in this recipe. Too much air can cause the cake to crack, while too little air can lead to a dense, soggy texture.
How long can I store the roll?
The Pork Floss Roll Cake is best enjoyed fresh, but you can store it in the fridge for up to 2 days. Make sure to wrap it tightly to prevent it from drying out.
Soft and Fluffy Pork Floss Roll Cake
Ingredients
- 5 eggs
- 60 g full cream milk
- 50 g corn oil
- 50 g white sugar
- 1 g salt
- 3 ml white vinegar can be replaced with lemon juice
- 50 g all-purpose flour or 40g high-gluten flour + 10g cornstarch
- 20 g green onions finely chopped
- 15 g white sesame seeds
- 30 g pork floss adjust according to preference
Instructions
Prepare the oven and pan
- Preheat your oven to 160°C (top and bottom heat). Line a 28×28 cm baking pan with parchment paper to prevent sticking and for easy removal after baking.
Prepare the green onions
- Wash and finely chop the green onions, set them aside for later use.
Prepare the batter
- In a large, clean bowl, carefully separate the egg whites and yolks from 5 eggs, placing them into two separate bowls.
- Pour 60g of milk and 50g of corn oil into a new bowl. Using a hand whisk or chopsticks, stir in a “Z” shape to emulsify the mixture. Keep mixing until the liquid is smooth and uniform, with no visible oil droplets, and the texture becomes silky and smooth.
- Sift in the dry ingredients (either 50g of all-purpose flour or 40g of high-gluten flour combined with 10g of cornstarch) into the emulsified mixture. Then, gently fold the flour into the liquid using a spatula, stirring from the bottom up until fully combined.
- Next, add the egg yolks along with 1g of salt to the mixture. Stir until the batter is smooth and has a yogurt-like consistency. If the batter is too thin, add a little more flour; if it's too thick, add a small amount of milk, adjusting gradually and stirring constantly to avoid making the batter too runny or too stiff.
Whisk the egg whites
- In a clean bowl for egg whites, add a small amount of white vinegar. Add 50g white sugar and use an electric mixer to whisk the egg whites on high speed until soft peaks form. The egg whites should be glossy and form a small curved peak when the whisk is lifted.
Combine the egg whites with the batter
- Gently fold one-third of the whipped egg whites into the batter. Use a spatula and quickly and gently fold from the bottom up, being careful not to deflate the egg whites. Once incorporated, pour the batter back into the remaining egg whites and continue to fold gently until the mixture is smooth and fluffy.
Bake the cake
- Pour the batter into the prepared baking pan from about 28 cm above the surface to allow the batter to settle evenly. Gently tap the pan's edges to release any air bubbles.
- Sprinkle the chopped green onions, sesame seeds, and pork floss evenly over the surface. Adjust the amount of pork floss to your taste.
- Place the pan in the preheated oven and bake for 20 minutes at 160°C. After 20 minutes, reduce the temperature to 140°C and continue baking for an additional 20 minutes. Avoid opening the oven door frequently during the baking process.
Cool the cake
- Once baked, remove the cake from the oven and place it on a cooling rack. Immediately peel off the four corners of the parchment paper to allow the steam to escape. Let it cool to room temperature.
Roll the cake
- Once cooled, cover the top with parchment paper and flip the cake over. Carefully peel off the top parchment paper. Use a knife to cut one side of the cake at a 45-degree angle to remove any excess cake.
- Start by rolling the cake once to form a small coil. Then, press the rolling pin against the parchment paper with one hand while using the other hand to pull the parchment forward, rolling the cake tightly and evenly.
- Let the pork floss roll set for 30 minutes. For faster setting, you can place it in the fridge to help it firm up and hold its shape. Once set, cut into your desired portion sizes.