Seaweed and Pork Floss Cake Roll | A delicious and not-too-greasy savory cake recipe

First, prepare the ingredients. Separate the egg whites and yolks beforehand. The bowl for the egg whites should be free of oil and water. You can freeze the egg whites briefly. Place the corn oil and milk in a large bowl.

Stir well with a whisk until it turns white and cloudy with no oil droplets.

Add the sifted cake flour to the well-mixed oil and milk mixture.

Mix until you can no longer see any obvious dry powder; do not overmix.

Start by adding the egg yolks to the batter. You can add the egg yolks in batches or all at once.

You can use either the Z-shaped mixing method or the folding method. The egg yolk batter prepared using the last egg mixing method is smooth, fine, and free of lumps. Set the prepared egg yolk batter aside for later use.

Add a few drops of lemon juice or white vinegar to the egg whites and beat until the meringue has clear lines and a smooth texture. When you lift the whisk, the egg whites should form soft, slightly curved peaks.

Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.

Then pour the mixed egg yolk mixture back into the remaining meringue.

Mix thoroughly using a folding motion until a smooth, non-deflating cake batter is formed.

Slowly pour the mixture into a non-stick gold dish from a low height, and gently tap it twice to remove air bubbles.

Place in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit), bake at 150 degrees Celsius (300 degrees Fahrenheit) with both top and bottom heat for 28 minutes. To prevent the surface from peeling and to make it drier, you can increase the top heat to 165 degrees Celsius (325 degrees Fahrenheit) for the last few minutes. Please adjust the time and temperature according to your own oven.

Baking in progress~

Once baked, remove the baking tray from the oven and tap it on the table a couple of times to release the hot air from the bottom.

Lift the parchment paper out of the baking pan, peel off the parchment paper around the edges, and the cake roll will not deflate, shrink, or collapse, and will be tall enough.

Flip it over and peel off the parchment paper at the bottom to get the towel side.

Roll the cake while it's still slightly warm; don't let it cool completely. Today we're making a reverse roll. After unmolding the cake roll, turn it upside down and place it on a sheet of parchment paper, right side up. Spread salad dressing evenly on the right side, then add seaweed and pork floss.

Then use a rolling pin to roll it up. After rolling, you can refrigerate it for 15-30 minutes to set.

After refrigerating, take it out and cut it in half. One half of the cake roll is about the same length as our seaweed.

This is delicious and comforting too~

Spread salad dressing on the seaweed sheets.

Then wrap it around the outside of the cake roll.

Cut into pieces and enjoy! It's crispy and delicious with salad dressing and pork floss. The seaweed will soften if left wrapped for too long; you can refrigerate it or wrap it just before eating.

Savory cake rolls are delicious and not too sweet!

A mouthful of pure satisfaction, let's recreate it together!