Meat Floss Cake Roll
A perfect combination of tropical flavours and the tasty cake roll will definitely be gone once it's being served.
Ingredients
- 4 egg yolks
- 60 g caster sugar
- 1/4 tsp vanilla extract
- 30 ml fresh milk
- 40 ml corn oil
- 50 g cake flour or plain flour
- 20 g corn flour (starch)
- 4 egg whites
- 50 g caster sugar
- mayonnaise
- meat floss
- desiccated coconut
Instructions
- Preheat oven at 165 deg C. Line 10 x 11 or 10 x 12 inch, lined baking tray with non grease paper .
- In a large bowl, mix egg yolks, vanilla extract and sugar, stir well with a hand whisk. Add milk and oil, stir well. Sift in cake flour and corn flour, mix well again.
- Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles.
- Fill mayonnaise in piping bag, then pipe a thin line on batter (not deep into the batter, as this will crack the cake after baking) and sprinkle desiccated coconut over it.
- Bake in preheated oven and bake for about 18-20 minutes. Tap tray immediately to release hot air after baking. Remove cake from pan and leave to cool. Turn cake over and remove non grease paper. Then place cake on a larger piece of clean parchment paper.
- Spread the remaining mayonnaise (from the piping bag) on to the cake. If you want a thick layer of mayonnaise, add more. Than scatter meat floss over it with some seaweed flakes.
- Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours before serving.
Notes
- Please keep in mind that all oven temperatures and baking time varies.
- Refer the step by step of making roll cake or Swiss roll (here）
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