Seaweed Sesame Pork Floss Cake

Seaweed Sesame Pork Floss Cake

1. The egg white and yolk are separated from the egg, and lemon juice is added to the egg white.

2. Use a whisk for 30 laps at high speed, there will be a lot of fisheye bubbles in the egg whites.

3. Add 30 grams of caster sugar and beat 50 times at high speed. The egg whites appear to be sagged.

4. Then add 15 grams of fine sugar and beat 50 times at high speed with a whisk, the egg whites will become white and thick.

5. Add the last 15 grams of caster sugar and continue to beat for 50 laps. The egg whites appear to have small upright peaks.

6. Add corn oil and water to the egg beater, then add salt and 15 grams of fine sugar.

7. Use a whisk at low speed for more than ten seconds and then sift the low-gluten flour.

8. Stir well, without flour particles, add egg yolk and vanilla extract.

9. Stir with a whisk first, then use a spatula to stir evenly.

10. Take one third of the egg whites into the egg yolk paste.

11. Mix the cake batter evenly by turning.

12. Stir the cake batter evenly and pour it back into the egg whites.

13. Add half of the seaweed and sesame pork floss.

14. Flip the cake 50 times or so, and the batter is complete.

15. Pour the cake batter into the mold, shake it a few times, then put in the other half of the seaweed sesame pork floss, pull it back and forth with a bamboo stick to mix the pork floss in the cake batter.

16. The oven is preheated to 150 degrees, and the molds are put into the oven and bake for 40 minutes.

17. After baking, it will be reversed immediately, and then demoulded after 3 hours.

18. After the cake is cooled, press it down with your fingers, it is easy to demould.

19. The front and back of the cake are beautiful.

20. The cut cake has a delicate and soft internal structure, and the aroma of seaweed, sesame and pork floss is overwhelming. This kind of cake is really delicious. I like the dry and soft cake.

Tips:

If you want the cake to be done well, you should keep exploring. The cake body is wet and dry, and the cake with the filling should be dry.