Monday, July 11, 2011

Pork Floss Swiss Roll (肉松蛋糕卷)

If you like pork floss, you will fall in love with this pork floss swiss roll.  It may sound strange to you if you have never tried a savory swiss roll.  But, you got to trust me, this is ABSOLUTELY TASTY.  The combination of lemony mayonnaise + roasted sesame seeds + pork floss + seaweed + soft spongy cake is surprisingly good!  


Sponge - same recipe as here 
(except I used all top flour, reduce sugar to 30g for whisking with egg whites and sprinkle some chopped spring onion onto baking paper before pouring in the batter)

Pork Floss Fillings
Mix together: 
  -  Approx 1 cup pork floss
  -  2 tbsp roasted sesame seeds
  -  Some shredded seaweed

Whisk together:
  -  4 to 5 tbsp mayonnaise (I used Japanese mayo)
  -  1 tbsp lemon juice
  -  1/2 tsp caster sugar

1) Prepare sponge as here, steps 1 to 4 (note: sprinkle chopped spring onion onto baking paper before pouring in the cake batter).

2) To assemble, place the sponge on a piece of baking paper (skin side up).  Spread a thin layer of lemony mayonnaise on the sponge.  Sprinkle pork floss mixture over the mayonnaise and roll up the cake.  Wrap in baking paper or cling wrap and chill in fridge for an hour before slicing.

I would like to share this post with Aspiring Bakers #9: Swiss Rolling Good Timeshosted by {L} of Obsessedly Involved with Food.


  1. 我没做过咸味蛋糕的,看到你的形容,令人心动!


  2. I bet this taste great. Thanks for sharing.

  3. That is one really inviting swiss roll you have made. I ate pork floss swiss roll once and its really good.

  4. How long can this cake keep in the fridge? Must it be refrigerated all the time and eaten cold?


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