How to Make Pork Floss Cake

Separate the egg white and egg yolk, and the container for the egg white must be water-free and oil-free.

Pour 10 grams of sugar into the egg yolk and mix well.

Add corn oil and milk to the beaten egg yolks, and stir again.

Sift low-gluten flour and cornstarch into the egg yolk and add 2 grams of salt.

Stir until there are no particles (not too hard, otherwise it will become gluten and affect the taste of the cake).

Start to beat the egg whites and add 30 grams of caster sugar in three times.

Beat at low speed until thick foam, add sugar for the first time.

Add sugar for the second time after the coarse bubbles disappear.

Beat until delicate. Add sugar for the third time.

Finally, beat until wet foaming.

First add one-third of the egg whites to the egg yolk paste and stir.

After mixing evenly, pour the egg yolk paste into the remaining egg whites and continue to mix.

After mixing, cover the baking tray with greased paper, pour the cake batter into the baking tray, smooth the surface, and shake the baking tray lightly to shake out the bubbles.

Preheat the oven 180 degrees, up and down 180 degrees in the first 15 minutes, and 150 degrees in the next 5 minutes.

After turning it over to let cool, divide the cake into several circles with a mold or cup lid.

Spread salad dressing between the two slices of cake (the more salad dressing the better).

The outside of the cake is also covered with salad dressing, and then wrapped in pork floss, and a pork floss cake is completed.

Done.