Pork Floss Cake With Green Onion Recipe

This Pork Floss Cake is a delightful blend of sweet and savory flavors, perfect for breakfast or a light snack. With its fluffy texture and savory toppings, it’s sure to be a hit with both kids and adults.

Why make Pork Floss Cake

Pork Floss Cake is a savory cake that combines a light, fluffy batter with toppings that include pork floss (also known as meat floss).

This cake is typically made using a chiffon or sponge cake base, allowing for a moist and airy texture.

I make this Pork Floss Cake for my children for breakfast, and I must say they absolutely love it! They can’t get enough of it and always ask for seconds. The fluffy texture and savory pork floss on top make it a hit in our household.

More about Pork floss

Pork floss, also known as rousong (肉松) or meat floss, is a popular Chinese dried meat product with a light, fluffy, and cotton-like texture.

It’s incredibly versatile and can be enjoyed in many ways—served as a savory topping for congee, used in making Pork Floss Buns, or added to sandwiches like the Pork Floss Sandwich.

You can easily find dried pork floss in Asian supermarkets. If you can’t find it, don’t worry! You can follow my guide to make your own pork floss at home.

I can think of many reasons to make pork floss, but sometimes I opt for store-bought out of sheer convenience—it’s just so easy to find a variety of pork floss in China!

I use store-bought seaweed pork floss, but you can really use any type of meat floss, like chicken or fish floss. It saves time and still adds great flavor to my dishes!

Ingredients:

For the Cake Batter:

• 6 large eggs
• 80g pure milk
• 70g corn oil
• 2g salt
• 120g cake flour (low-gluten flour)
• 60g granulated sugar
• 5-6 drops of lemon juice

For the Toppings:

• 20g chopped green onions (adjust according to taste)
• 30g diced ham (optional, adjust according to taste)
• 50g seaweed pork floss (adjust according to taste)
• Salad dressing to taste (adjust according to preference)

Steps:

Preparation:

Preheat your oven to 160°C (320°F) on the top and 150°C (302°F) on the bottom.

Line your baking mold with parchment paper, allowing some overhang for easy removal later.

Make the Batter:

In a mixing bowl, combine 80g of pure milk, 70g of corn oil, and 2g of salt. Whisk until the mixture is smooth and uniform.

Sift 120g of cake flour into the mixture and stir gently until no lumps remain. Set aside.

Prepare the Egg Yolks:

Separate the egg yolks from the egg whites. Add the 6 egg yolks to the flour mixture and gently fold using a spatula until fully incorporated, creating a smooth yolk batter.

Whip the Egg Whites:

In a clean, dry bowl, add the egg whites and a few drops of lemon juice. Using an electric whisk, beat the egg whites on medium-high speed until frothy.

Gradually add 60g of granulated sugar in three additions, beating until stiff peaks form. The mixture should hold a hook shape when the whisk is lifted.

Combine the Mixtures:

Gently fold one-third of the whipped egg whites into the yolk batter using a rubber spatula. This lightens the mixture.

Add the remaining egg whites in two more additions, folding gently to maintain the volume. Be careful not to deflate the batter.

Pour the Batter:

Pour the batter into the prepared mold and smooth the top with a spatula. Tap the mold lightly on the counter to release any air bubbles.

Add Toppings:

Sprinkle 20g of chopped green onions, 30g of diced ham (if using), and 50g of seaweed pork floss evenly over the batter. Drizzle salad dressing on top to taste.

Bake:

Place the mold in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Once baked, remove the cake from the oven and let it cool in the mold for about 10 minutes. Then, use the overhanging parchment paper to lift the cake out and place it on a wire rack to cool completely.

Slice and serve at room temperature or slightly warm. Enjoy the savory and fluffy texture of the cake!

Tips:

• You can customize the toppings based on your preferences; try adding cheese or different types of meat floss.
• Store any leftovers in an airtight container to keep the cake fresh.
  

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  Pork Floss Cake Recipe

  This Pork Floss Cake is a delightful blend of sweet and savory flavors, perfect for breakfast or a light snack. With its fluffy texture and savory toppings, it’s sure to be a hit with both kids and adults.

  Course Breakfast, Dessert

  Cuisine Chinese

  Prep Time 40 minutes minutes

  Cook Time 30 minutes minutes

  Servings 4

  Calories 445kcal

  Ingredients

  For the Cake Batter:

  • 6 large eggs
  • 80 g pure milk
  • 70 g corn oil
  • 2 g salt
  • 120 g cake flour low-gluten flour
  • 60 g granulated sugar
  • 5-6 drops of lemon juice

  For the Toppings:

  • 20 g chopped green onions adjust according to taste
  • 30 g diced ham optional, adjust according to taste
  • 50 g seaweed pork floss adjust according to taste
  • Salad dressing to taste adjust according to preference

  Instructions

  Preparation:

  • Preheat your oven to 160°C (320°F) on the top and 150°C (302°F) on the bottom.
  • Line your baking mold with parchment paper, allowing some overhang for easy removal later.

  Make the Batter:

  • In a mixing bowl, combine 80g of pure milk, 70g of corn oil, and 2g of salt. Whisk until the mixture is smooth and uniform.
  • Sift 120g of cake flour into the mixture and stir gently until no lumps remain. Set aside.

  Prepare the Egg Yolks:

  • Separate the egg yolks from the egg whites. Add the 6 egg yolks to the flour mixture and gently fold using a spatula until fully incorporated, creating a smooth yolk batter.

  Whip the Egg Whites:

  • In a clean, dry bowl, add the egg whites and a few drops of lemon juice. Using an electric whisk, beat the egg whites on medium-high speed until frothy.
  • Gradually add 60g of granulated sugar in three additions, beating until stiff peaks form. The mixture should hold a hook shape when the whisk is lifted.

  Combine the Mixtures:

  • Gently fold one-third of the whipped egg whites into the yolk batter using a rubber spatula. This lightens the mixture.
  • Add the remaining egg whites in two more additions, folding gently to maintain the volume. Be careful not to deflate the batter.

  Pour the Batter:

  • Pour the batter into the prepared mold and smooth the top with a spatula. Tap the mold lightly on the counter to release any air bubbles.

  Add Toppings:

  • Sprinkle 20g of chopped green onions, 30g of diced ham (if using), and 50g of seaweed pork floss evenly over the batter. Drizzle salad dressing on top to taste.

  Bake:

  • Place the mold in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

  Cool and Serve:

  • Once baked, remove the cake from the oven and let it cool in the mold for about 10 minutes. Then, use the overhanging parchment paper to lift the cake out and place it on a wire rack to cool completely.
  • Slice and serve at room temperature or slightly warm. Enjoy the savory and fluffy texture of the cake!

  Nutrition

  Calories: 445kcal | Carbohydrates: 41g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 252mg | Sodium: 395mg | Potassium: 204mg | Fiber: 1g | Sugar: 17g | Vitamin A: 442IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg