A beloved treat in many Asian cuisines, the rolled cake with fluffy sponge and savory-sweet pork floss (song ruo) is surprisingly easy to make. Here’s a simple guide to crafting this delightful dessert at home.
Ingredients:
For the sponge cake: 4 eggs, 60g sugar, 60g all-purpose flour, 30g milk, and 30g melted butter. For the filling: 100g pork floss, 2 tbsp mayonnaise, and a pinch of salt.
Steps:
1. Prepare the Sponge: Separate egg yolks and whites. Beat yolks with 30g sugar until pale. In a separate bowl, whip egg whites with the remaining sugar until stiff peaks form. Gently fold the yolk mixture into the whites, then sift in flour and fold in milk and melted butter.
2. Bake: Pour the batter into a lined 8x8 inch baking tray. Bake at 170°C for 20-25 minutes until golden. Let it cool slightly.
3. Assemble: Spread a thin layer of mayonnaise over the cake, leaving a 1-inch border. Sprinkle pork floss evenly, then drizzle with salt. Carefully roll the cake from the short end, using the parchment paper to help.
4. Serve: Chill for 1 hour to set, then slice into rounds. The contrast between the soft cake, creamy mayo, and crispy floss makes it irresistible!
Enjoy this homemade treat that’s perfect for breakfast or tea time!
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