This recipe for Pork Floss Roll Cake features a Chinese savoury light and spongy chiffon cake filled with dried meat floss, topped with seaweed and green onions.

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What is pork floss cake?

Pork floss cake is a savory cake that you can find in Asian bakeries, especially in Taiwan.

It typically consists of a light sponge cake or chiffon cake that is either topped or rolled with a pork floss mixture.

The pork floss mixture can consist of seaweed and sesame seeds.

In keeping with the savory theme, the pork floss is "glued" to the cake with kewpie (Japanese-style) or regular mayonnaise.

What is pork floss?

Originating from China, pork floss, also known as rousong in Mandarin or yuk song in Cantonese, is a meat floss made of pork that has been dried and dehydrated for many hours, like a pork jerky.

It is typically brown in color and has a light and fluffy texture similar to cotton candy, except that it is a little more coarse and tastes savory.

Pork floss is a common ingredient in Asia, used as a filling in pork floss buns, as a topping for congee, or simply enjoyed as a snack.

What does pork floss taste like?

Pork floss has a predominantly sweet and salty umami flavor, and sort of melts in your mouth.

Why you'll love this recipe

This Chinese-style savoury pork floss cake is:

Easy to make: it's adapted from my Perfect Swiss Roll Cake recipe, with a savory spin.

Not your average cake: it's salty and sweet, with lots of umami flavor from the pork filling and seaweed toppings.

Small-batch: this cake is meant to be cut into thick slices and yields about 4 large servings.

Soft & fluffy: this cake is light-handed on the mayo and even while packed with filling, it's still light and tender.

Ingredients you'll need

Cake:

large eggs: separated egg whites from egg yolks
vegetable oil: I used avocado oil, but any neutral oil will work
whole milk: or a non-dairy alternative
cake flour: for a soft and cottony texture, use cake/pastry flour; if you don't have cake flour, you can remove 1 tablespoon of cake flour and substitute in 1 tablespoon of cornstarch
granulated sugar: for sweetness
sea salt: adds a little savory flavor ness to the cake
cream of tartar: acts as an acid to stabilize the meringue; you can use 1 teaspoon of lemon juice or white vinegar as a substitute

Topping/filling:

green onions/scallions: chopped
seaweed: or nori, cut into small pieces
sesame seeds: you can use black or white sesame seeds
pork floss: a light brown, dried sweet and savoury meat product, used in many dishes; you can find it in Chinese or Asian grocery stores
kewpie mayonnaise: is a Japanese mayo made with egg yolks; or substitute with regular mayonnaise

You can find these ingredients at Asian grocery stores.

How to make the pork floss roll cake

Make the cake

Preheat oven to 400F.

Prepare a baking tray or pan (8" by 10" by 1") with parchment paper. Set aside.

In a medium bowl, whisk together the egg yolks, avocado oil, milk and salt.

Sift in cake flour and mix until just combined. Set aside.

In a clean stand mixer bowl, add in the egg whites and cream of tartar and whip until foamy.

Gradually add in sugar and whip until egg white meringue reaches soft peaks.

Fold the egg whites into the cake flour mixture in 3 additions, until fully combined.

Pour the cake batter onto the prepared baking pan and level with an offset spatula.

Sprinkle sesame seeds, green onion, pork floss, and seaweed onto the surface of the cake batter.

Tap the tray a few times to release any trapped air bubbles.

Bake the cake at 400F for 15 minutes, or until the top is golden brown and springy to the touch.

Assemble

Remove the cake from the oven, peel off the edges of the parchment paper and transfer to a wire cooling rack to cool for 15 minutes.

Carefully flip the cake over onto a new large piece of parchment paper.

Peel the parchment paper off the cake.

Cut a few shallow lines across (taking care not to cut through) one end of the cake.

Spread a thin layer of mayonnaise on the surface.

Sprinkle pork floss on the cake.

With the parchment paper, carefully roll the cake from the cut side, into a tight Swiss roll, ending with the seam side facing down.

Wrap the cake and tuck in the parchment paper.

Let the cake sit at room temperature for 30 minutes before slicing.

How to serve

Slice the Pork Floss Cake into thick portions and serve at room temperature.

Pair the cake with jasmine milk tea, taro bubble tea, or yuen-yeung coffee tea.

How to store

If there are any leftovers, store the Pork Floss Roll Cake in an airtight container in the fridge for up to 3 days.

Bring up to room temperature before serving.

Variations

For additional umami flavor, try sprinkling homemade furikake (Japanese rice seasoning) on top of the cake.

Add mochi (kirimochi) for a chewy, bouncy texture.

Swap out the mayonnaise and use peanut butter if you're not a fan of mayo.

Expert tips

Making slits on the cake helps the cake roll up with ease.

Ensure that you don't cut completely through the cake.

Once rolled, let the cake sit at room temperature for 30 minutes before slicing.

Slicing a warm cake can cause it to fall apart.

Other Asian recipes you may like

Be sure to check out these recipes:

Perfect Swiss Roll Cake

Braided Pork Floss Green Onion Buns

Korean Seaweed Rice Snacks (Bugak)

Green Onion Pancakes (Edmonton/Donut-Style)

Taiwanese Castella Cake

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 6 votes