Pork Floss Sponge Cake 肉松海绵蛋糕

Angel老爸一口气吃四个还不够的蛋糕。

肉松甜甜咸咸的，配搭香草海绵蛋糕很对味。

洒在蛋糕上的肉松经烘烤变成了深褐色，Angel觉得不好看。所以，除非是用蒸的，不然不建议在蛋糕上加肉松。

Pork Floss Sponge Cake 肉松海绵蛋糕

Ingredients:
(A)
4 eggs (room temperature)
80g sugar
¾ tbsp ovalette (aka sponge cake emulsifier or SP)
½ tsp vanilla essence
100g cake flour (sifted)
½ tsp baking powder (sifted)
(B)
2 tbsp water
3 tbsp canola oil
(C)
Pork floss

Method:
1) Beat (A) at high speed till ribbon stage (mixture should be thick and fluffy)(it takes my small mixer about 7 - 8 minutes).
2) Add (B) and mix till well blended at low speed (should take only a few seconds).
3) Scoop batter into greased or lined muffin tray until half full, add some pork floss and cover with batter till 80% full.
4) Sprinkle some pork floss on top (optional).
5) Bake in preheat oven at 190C for about 15 - 20 minutes or till a toothpick inserted comes out clean.
6) Remove cake immediately and transfer to wire rack for cooling.