Crispy Seaweed Pork Floss Squares ~ TastelLoutis cooking

Chủ Nhật, 2 tháng 3, 2014

Crispy Seaweed Pork Floss Squares

Unknown Cakes, ERecipes, Pork No comments

Another food blogger's recipe which I have bookmarked long ago but never tried until now. Turned out to be a very lovely cake which I think most people especially children would love to have.

The pork floss can be substituted with chicken floss for the 'halal' version. You can use any crispy seaweed but here I used a Wasabi flavoured seaweed mix given to me by a neighbour's daughter from Japan. Very aromatic cake from the floss and the seaweed mix while the cake is baking.

The cake texture is soft and spongy like Swiss Rolls and the ingredients blend well to give it the savoury sweet taste. Good for gatherings and tea-time treats as you can cut it into squares, rectangles or even triangles.

Thanks to Happy Flour for sharing this lovely cake recipe.

Recipe Source - Happy Flour

Ingredients

[makes 16 pieces]

65 gm superfine flour - sifted

1 tbsp cornstarch - sifted

35 ml corn oil

40 ml milk

3 egg yolks

3 egg whites

1/4 tsp cream of tartar

55 gm castor sugar

adequate amount of crispy pork floss [any meat floss]

some crispy seaweed

Line a 10" x 10" x 2" square tray with parchment paper.
Mix sifted flour and cornflour in a mixing bowl. Add in milk and oil. Whisk until smooth.
Beat in egg yolks one at a time until smooth and creamy. Set aside.
With a cake mixer, whisk egg whites and cream of tartar until frothy. Add in sugar in 3 batches. Whisk until soft peaks form.
Fold in 1/4 of the meringue into egg yolk batter until combined. Then fold in the rest of the meringue in 2 portions until well combined.
Pour batter into the baking tray, shake pan lightly to spread out the batter. Scatter a generous amount of the meat floss and seaweed. Use the back of the spoon to lightly press floss onto batter.
Bake in preheated oven at 175 degrees C for 18 minutes [I baked the cake on the second lowest rack].
Remove cake from pan and carefully invert it onto a greaseproof paper. Slowly peel off the lining, invert the cake onto a cooling rack to cool further before slicing to serve. The cake will shrink a little.