5 from 18 votes
Pork Floss Roll Cake
The Pork Floss Roll Cake is a soft sponge cake baked with a meringue-based batter, enriched with avocado oil and milk, then topped with chopped green onions, sesame seeds, pork floss, and roasted seaweed. The cake is rolled with a filling made from mayonnaise and pork floss, providing a sweet-savory contrast and a fluffy texture that complements the umami toppings.
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Servings:
4
Calories:
286 kcal
Course:
Breakfast
Cuisine:
Asian, Chinese, Taiwanese
Ingredients
Cake:
- 3 egg yolk
- 15 ml avocado oil
- 30 ml milk whole
- 1 g salt sea salt
- 60 g cake flour
- 3 egg white
- ¼ teaspoon cream of tartar
- 26 g granulated sugar
Topping:
- 2 tablespoon green onion chopped
- ½ tablespoon white sesame seeds
- 2 tablespoon pork floss Chinese
- 1 Roasted seaweed cut into tiny pieces, small sheet
Filling:
- 2 tablespoon mayonnaise kewpie or regular
- ¼ C pork floss Chinese
Instructions
For key visual process photos, refer to the body of the blog post.
Make the cake:
- Preheat oven to 400°F/204°F.
- Prepare a baking tray or pan (8" by 10" by 1") with parchment paper. Set aside.
- In a medium bowl, whisk together the egg yolks, avocado oil, milk and salt.
- Sift in cake flour and mix until just combined. Set aside.
- In a clean stand mixer bowl, add in the egg whites and cream of tartar and whip until foamy.
- Gradually add in sugar and whip until egg white meringue reaches soft peaks.
- Fold the egg whites into the cake flour mixture in 3 additions, until fully combined.
- Pour the cake batter onto the prepared baking pan and level with an offset spatula.
- Sprinkle green onion, sesame seeds, pork floss, and seaweed onto the surface of the cake batter.
- Tap the tray a few times to release any trapped air bubbles.
- Bake the cake at 400°F/204°F for 15 minutes, or until the top is golden brown and springy to the touch.
Cup of Yum
Assemble:
- Remove the cake from the oven, peel off the edges of the parchment paper and transfer to a wire cooling rack to cool for 15 minutes.
- Carefully flip the cake over onto a new large piece of parchment paper.
- Peel the parchment paper off the cake.
- Cut a few shallow lines across (taking care not to cut through) one end of the cake.
- Spread a thin layer of mayonnaise on the surface.
- Sprinkle pork floss on the cake.
- With the parchment paper, carefully roll the cake from the cut side, into a tight Swiss roll, ending with the seam side facing down.
- Wrap the cake and tuck in the parchment paper.
- Let the cake sit at room temperature for 30 minutes before slicing.
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
166mg
(55%)
Sodium
203mg
(8%)
Potassium
193mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
277IU
(6%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 203mg | 8% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.