Friday, July 15, 2011

Seaweed Pork Floss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

adequate chopped spring onion
adequate seaweed
adequate pork floss

25g mayonnaise
25g butter cream
adequate pork floss

1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Scatter topping around the surface of the batter.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Mix butter cream and mayonnaise together.
2. Carefully transfer sponge onto a greaseproof paper.
3. Spread mayonnaise cream on sponge and scatter pork floss around. (Do not scatter too much pork floss and leave the edge without pork floss so that the sponge can stick together to secure the roll.)
4. Gently roll sponge by using the paper to lift the cake and guide roll.
5. Wrap up swiss roll in a greaseproof paper.
6. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.


shaz said...

Looks really interesting - like having the best of both sweet & savoury worlds :)
Have a great weekend! - shaz

Cosy Bake said...

Your roll cakes are always so perfect!,

Anonymous said...

Hi,Sandy here. Yr roll really nice.My tray size is 9x11 n should be able to fold like yrs but when i bake for about 15mins, the sponge seems sticky and the surface stick on the paper when i overturn the sponge to another clean paper. Any advise?

Happy Flour said...

Hi Shaz,

It exactly like what you had mentioned, both sweet and savory in a roll. It taste great. ;p

Happy Flour said...

Hi Honey boy,

Thanks. :)

Happy Flour said...

Hi Sandy,

-Are you using the whisking egg and sugar method? If you're using this whisking method, your sponge appeared sticky due to the egg batter was not whisked till a stable state.

-You might under baked your sponge. You have to check your recipe what is the temperature and time required to bake the sponge. Most important you had to understand your oven 'temper'.

-Let your sponge cool on a wire rack before transferring it onto a grease proof paper. Lift your cooling rack higher by placing a steaming rack stand under the wire rack so that during the cooling process hot stream will not be absorbed back into the sponge causing moisture and stickiness.

Hope this help. Happy rolling. :)

Cookie Basket said...

Looks like a winner in the photo, but I am curious what is
butter cream and pork floss? I know butter cream as in for desserts, but that's for the sweet side. What about here? Anxiously waiting your response.

Happy Flour said...

Hi My Picnic Basket,

Thanks for your compliment. :)

The butter cream refer to the butter cream used for cake frosting. The swiss roll is more of a sweet side as for pork floss is savory with slight sweetness in it.

Pork Floss is meat which is cooked and shredded till very fine and fry with spice and seasoning till dry.
You can get it from Chinese grocery stores. For more information you can check out here-

Sonia ~ Nasi Lemak Lover said...

Hmm, love this savoury Swiss roll.

Happy Flour said...

Hi Sonia,'re too late, digested.

DG said...

So round so beautiful so envy :) I made my roll yesterday, but failed in rolling hahahaha, will try again this weekend :)

Yummy Bakes said...

Perfect roll and I believe its a good combination of sweet and savoury.

Happy Flour said...

Hi Yummy Bakes,

Thanks, I loved the taste of this sweet roll accompany with savory pork floss. The taste I should say 'perfect'.

Happy Flour said...

Hi DG,

Sorry to hear that but don't give up, keep rolling.

Anonymous said...

Harlo, is me, Sandy..I beat egg white first then add in the yolk follow by flour..I made this last night and my oven need about 20mins to bake..lousy oven. But it is dry. I roll is when it is warm. Wanna ask you, once take out from oven, transfer to wire rack and let complete cool down on skin facing up first? Once cool already only transfer to another clean baking paper and tear off the old one?

Happy Flour said...

Hi Sandy,

You had baked the sponge for too long so the sponge will be dry. The method you described is the same as what I'm doing. So you just have to bake your sponge at 200C for 10mins.

You can cool either with the greaseproof paper attach to the sponge or remove it. I preferred to remove the paper once it out from the oven.

Alice said...

this is a unique combo - looks delicious :)