The texture of the cake is like a cotton towel, soft and fine as a feather.
To achieve this, control the temperature and slow down the speed of the whipping towards the end.
~ Meat Floss Cake ~
*Meringue*
6 egg whites
60g sugar
6g lemon juice
*Egg yolk batter*
6 egg yolks
60g oil
65g milk
90g cake flour (low protein flour)
*Method*
+ Mix milk and oil until no streaks of oil are visible
+ Add sifted flour and make a paste
+ Add egg yolk and mix well
Beat meringue to stiff/medium peaks
Fold meringue into egg yolk batter in 2-3 batches
Pour batter into 11x11" square pan
Sprinkle with your favourite toppings
Bake at 150C for 30 minutes (oven settings vary depending on oven)
Remove cake from baking tray,
peel off baking paper
cool cake with toppings facing up
+ cut cake in half
spread mayonnaise and join two slices
serving size sure.
Bon appetit!
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