青葱肉丝蛋糕（Pork Floss Layer Cake)

最近我家频频出现这个曾经很红的青葱肉丝蛋糕。

原本想做成蛋糕卷的，但是想来想去还是切成两片再夹心了事简单得多多。

和妹妹提起，她也攒成。

说一刀切下去就好了，等下卷的时候不小心弄断蛋糕又来自己kek sim。

反正也不是放进嘴里，装进肚里，填个饱。

但也因为这个我明白到自己也不是什么好博客。

没时间更新网页是一个问题，

没有好好把作品用心做好又是另一问题。

如果你是不介意懒人的作品倒是可以继续从这里支持我的。

嘻嘻。。。

我儿子说，这个蛋糕喜欢的人就会很喜欢。

不喜欢的人会觉得怪；又甜又咸的，特别是蛋糕里出现咸味，

白人肯定很难接受。

这一点我也这么觉得。

不过我家没有白人，不必担心。

食谱参考肉松蛋糕

Ingredients:

• 4 egg yolks, 15g sugar, 60g milk, 40g oil, 80g low protein flour, 20g corn flour
• 4 egg white, 40g sugar
• 5-6 tbsp pork floss, Some spring onion for garnishing, some mayonnaise

Method:

1. Beat egg yolks with sugar. Add in oil and milk followed by flour and mix until a smooth consistency is achieved. Set it aside.
2. In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until soft peak. 
3. Fold the egg white mixture into yolk batter in three portions, doing it very gently and slowly taking care not to deflate the egg white.
4. Pour the batter into swiss roll pan and using a plastic scrapper, smoothen the batter. 
5. Sprinkle pork floss and spring onion on top of the cake.
6. Bake in preheat oven at 180C for 12 - 15 minutes.
7. Holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel down the sides of the baking paper carefully to let the heat dissipate.
8. When cake has completely cooled down, cut the cake into half.
9. Spread / sandwich cake with mayo and some pork floss if you wish.
10. Cut into small pieces and served.