Steamed Sponge Cake with Pork Floss

I'm back to the kitchen this weekend, after spending the past 4 weeks juggling between work and study. The d*** exam is finally over and I'm so glad that I can spend time my beloved cookbooks again!

One of the dishes that I tried out over these two days was a savory steamed sponge cake with pork floss (蒸咸蛋糕). This is a rather interesting dish, easy to prepare and the taste is actually not bad. One point to note is that the eggs must be beaten long enough until it turns stiff and pale, so that the batter is able to hold the first layer of pork floss in place when the second batch of batter is added to it. Well, I did not beat the eggs long enough and so, instead of having a distint layer of pork floss in the middle of the cake, you can see from the picture that the pork floss is all over the place!

Steamed Sponge Cake with Pork Floss Recipe

3 eggs
60g caster sugar
1/2 tsp cream of tartar
100g self-raising flour
1/2 tsp baking powder
a pinch of salt
30ml milk
30g vegetable oil
50g pork floss

1) Combine the flour, baking powder and salt and sift twice.
2) Beat the eggs, sugar and cream of tartar until it turns thick and pale.
3) Fold in the sifted flour mixture.
4) Fold in the milk and oil.
5) Pour half the batter into a 8-in round tin lined with baking sheet.
6) Sprinkle half of the pork floss on the batter.
7) Pour another half of the batter into the tin and sprinkle the remaining pork floss on the surface.
8) Steam for 20 minutes.
9) Serve.


JL said…
i can't resist pork/chicken floss anything. i think I will try this :-)
shaz said…
hmm... interesting twist on the floss mania
evan said…
hi piggy, this look interesting. and i dig your photography skills. its so "donna hay" LOL.

keep up the good work!

p/s : i've linked u up, hope u don't mind.
JL said…
do you mean an 8 inch tin?
jenjen said…
interesting twist with the savoury sponge and the porkw floss on top...nice!
Piggy said…
Hi JL,

Oops! It should be a 8-in tin. Thanks for pointing out the typo.

Let me know how it turns out!

Hi Shaz,

Yeah, this is an interesting recipe...

Hi Evan,

Thanks for your compliment. (blush, blush)

Hi Jenjen,

Thanks! :-)
Interesting combination, but it doesn't surprise me the use of pork in desserts. Back in the old days, "pig fat" and "chicken fat" were used to prepare cakes, cookies and all kind of sweets. There was no butter then. In nowadays you can still find this trend in some places in Spain and Portugal, specially in Convents.

A bug Sundays hug from Panama!
mae said…
Pork floss? Where do i get these from? It looks fantastic something i'm sure i will enjoy - i love spongy cakes! :)
Hi, I made this and it's a hit in my family. Thanks for sharing.