Pork Floss Chiffon Cake

I can still remember clearly the 1st time I tasted this Pork Floss Chiffon Cake given by my friend and I love it so much. The unique taste of sweetness and saltiness was indeed an excellent combination. So now that I have learnt to make successful chiffon cake, how could I not bake this Pork Floss Chiffon Cake. Felt motivated to bake other flavored chiffon cakes soon.

Ingredients

5 egg yolks
20g sugar
70g canola oil
70g water
80g Cake flour
50g Pork Floss

5 Egg white (cold)
95g sugar
12g corn flour

Directions

1. Preheat oven at 160 Deg C. Shift flour and set aside.

2. Combine egg yolks and sugar in a big bowl and mix well with a hand whisk. Add oil and water and blend well. Add flour mixture and mix well.

3. Mix Corn flour to sugar. Beat egg whites until foamy and gradually add in sugar & corn flour mixture. Continue and beat until egg whites are glossy with stiff peak.

4. Gradually add 1/3 of egg whites into egg yolk mixture and mix well with a hand whisk. Continue with 2nd & 3rd lot of egg whites. Lastly add Pork Floss and use spatula to fold mixture well.

5. Pour batter evenly into ungreased chiffon cake pan (22cm). Gently bang the pan on the table top to release air bubbles.

6. Place cake on lowest rack and bake at 160 Deg C for 60 mins.

7. When cake is done, remove from oven and turn the pan over immediately.

8. Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it. 

9. Spread mayonnaise and sprinkle pork floss over the top.