Pork Floss Swiss Rolls

Jenny Lim

Zoe Liu

Here's the recipe that I have mostly adapted from Fong's Kitchen Journal

Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)

subheading: For the cake:

20ml vegetable oil, preferably something that is neutral tasting

2 tbsp (30ml) milk

80g egg yolk (from about 4 to 5 eggs, please use the correct weight)

15g caster sugar

a pinch of salt

125g egg whites (from about 3 to 4 eggs, please use the correct weight)

½ tsp lemon juice

35g caster sugar

60g cake flour with 8% protein

subheading: To sprinkle the cake:

2 tsp white sesame seeds

2 tbsp finely sliced spring onions

subheading: For the fillings:

⅓ cup mayonnaise, preferably Japanese kewpie mayonnaise

2 tbsp condensed milk

1 tbsp light corn syrup

1 tbsp lemon juice

about 1 cup (~ 100g) pork or chicken or fish floss

2 tbsp roasted sesame seeds

2 to 3 tbsp shredded seaweed

subheading: To bake the cake base:

Preheat oven to 190°C. Line a baking tray (35 x 25 cm / 10 x 14 inches) with baking paper. Sprinkle the tray with sesame seeds and spring onions. Set aside.

Combine oil and milk in a mixing bowl to form mixture A.

Combine egg yolks, 15g sugar and salt to form mixture B. Place mixture B in a heat proof bowl and place the bowl over a pot of boiling hot water (removed from heating). Use a hand whisk to whisk mixture B until it looks pale and slightly thickened.

Using an electric mixer with whisk attachment, beat egg whites and cream of tartar or lemon juice in medium low speed for about 5 mins until mixture C becomes foamy. Increase mixing speed to medium high. While beating, add 35g sugar gradually into mixture C and continue to beat until stiff peaks form.

Divide mixture C into 3 to 4 batches and fold mixture C into mixture B gradually and by batches.

Sift D into the combined B+C mixture and mix gently until all are combined. Take about ¼ cup of the batter to mix with mixture A until combined. Then, mix all mixture A into the rest of the batter. Mix very gently to combine.

Pour batter into the prepared baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 10 to 12 mins or until the cake is well risen and fully cooked.

Remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5 to 10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.

subheading: To assemble:

Whisk to combine mayonnaise, condensed milk, corn syrup and lemon juice in a bowl.

Place cake with its spring onion side down on a clean baking paper. Spread thin layer of mayonnaise mixture evenly on the cake. Sprinkle pork or chicken or fish floss mixture, sesame seeds and shredded seaweed over the mayonnaise and roll the cake from the shorter end along the longer side to form a Swiss roll. Wrap in cling wrap and allow the cake to firm up into its shape for at least 1 hr at room temperature before slicing. Place cake with its spring onion side down on a clean baking paper. Spread thin layer of mayonnaise mixture evenly on the cake. Sprinkle pork or chicken or fish floss mixture, sesame seeds and shredded seaweed over the mayonnaise and roll the cake from the shorter end along the longer side to form a Swiss roll. Wrap in cling wrap and allow the cake to firm up into its shape for at least 1 hr at room temperature before slicing.

Slice and serve.

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