Materials
Homemade Pork Floss Cake with Filling Sauce Recipe Steps
First, make the filling: Mix egg yolks, sugar A, cake flour, and cornstarch together until smooth.
Put milk A and sugar B into a pot and bring to a boil over low heat.
After boiling the milk, pour it into the egg yolk mixture while stirring.
Pour it back into the pot, heat over low heat, stirring constantly.
Heat until thickened; the batter should flow slowly when lifted with a spatula. Turn off the heat and add butter while still hot, stirring until the butter melts. (The sauce in this picture is slightly dry because I answered a phone call, so be sure to use low heat and observe closely, as it dries out easily.)
After the filling has cooled, add salad dressing and milk B, stir well, and refrigerate until ready to use.
For the cake portion, separate the egg whites and yolks. The bowl for the egg whites must be free of oil, water, and yolks.
Mix water and corn oil until smooth. Preheat oven to 165 degrees Celsius for 20 minutes.
Sift in the cake flour and mix well.
Add egg yolk and mix well.
Add lemon juice to egg whites and beat with an electric mixer on high speed until large bubbles form. Add sugar for the first time and continue beating.
Add the sugar a second time when small bubbles appear, and continue whipping.
Add sugar for the third time when the lines are clearly visible.
When you lift the whisk, it should form a small hook shape.
Take one-third of the whipped egg whites and add them to the egg yolk mixture, then stir well.
Then pour it into the remaining egg whites and mix well.
Put the cake batter into a piping bag and pipe it into a baking pan lined with parchment paper. Pipe the batter into evenly sized cakes. This recipe made 6 small cakes, so I piped 12.
Bake in the oven at 165 degrees Celsius for about 35 minutes, then let cool after baking.
Take a slice of cake and spread the filling.
Cover with another slice of cake, spread sauce around the edges, and sprinkle with pork floss.
It tastes even better after being refrigerated before eating.
