Sponge pork floss cake

Recipe Recommendations

• eggs of 4
• low powder 120 grams
• white sugar 60 grams
• vegetable oil 30ml
• meat floss appropriate amount
• salad dressing appropriate amount
• black sesame appropriate amount

• salty and sweet
• burn
• an hour
• simple

Steps for Sponge pork floss cake

1

Material map: 4 eggs, 120 grams of low flour, 100 grams of sugar (I reduced it to 60), 30ml of vegetable oil (I was lazy and poured it into the batter at the back)

2

Beat four eggs into a basin, add sugar, and sit the basin in hot water at 40-50 degrees.

3

Use an egg beater to beat the whole eggs at low speed and then high speed. Lift the egg beater and batter will not drip, and the traces in the basin will not disappear easily (whole eggs are really more difficult to beat than egg whites, longer when needed)

4

Pour 30ml of vegetable oil into the batter and mix well (I poured it roughly, in order to save one cup), sieve the low flour 3 times, and add it to the whole egg batter in 3 layers, stir well each time before putting it in.

5

Use the method of cutting and mixing it up and down, and never draw circles. This is the batter I mixed (I really have a heart when making it, I am afraid of defoaming)

6

Brush the baking sheet with oil and pour the batter into the baking sheet

7

Add some cocoa powder to the remaining batter and mix well. Put it into a squeeze bag to decorate the surface

8

175 degrees middle layer 15-20 minutes

9

Turn the baked cake over and touch it with a layer of salad dressing, sprinkle with some black sesame seeds, and put in the meat floss (I wanted to make a cake roll, but there was an accident while rolling, alas). I had to press out a few flowers in a plum blossom shape. Stick the two pieces together!

Sponge pork floss cake Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes