This has been on my to-do list forever. It is not a common find in our bakeries here. I tried it once when my sister preordered some from a baker and fell in love with it right away.
The soul of this mini sponge lies in the salad oil sauce. Most recipes use mayonnaise for meatfloss buns, but if you live in Southeast Asia, you will know it tastes totally different.
I tweaked many iterations before settling on this version, which my son declared as the same as the commercial product.
So yay, here it is! The recipe and video are posted on my YouTube channel. ❣️ Do turn on the subtitles for the YouTube video.
Salad Oil Sauce
- 1 egg (55g)
- 50g sugar
- 2g salt
- 200g salad oil
- 6g white vinegar
- 2g lemon juice
Sponge Cake
- 2 eggs (110g)
- 20g milk
- 20g corn oil
- 30g cake flour (low protein flour)
- 25g sugar
- 3g lemon juice
Method
- Salad Oil Sauce:
- In a bowl, beat the egg, sugar, and salt until well combined.
- Slowly add the salad oil while continuously mixing until fully incorporated.
- Add white vinegar and lemon juice, and mix well. Set aside.
- Sponge Cake:
- Preheat the oven to 170°C.
- In a bowl, mix the milk and corn oil.
- Sift in the cake flour and mix until smooth.
- Separate the eggs, placing the yolks into the milk mixture and mixing well.
- In another bowl, beat the egg whites and lemon juice until foamy.
- Gradually add the sugar while beating until stiff peaks form.
- Fold 1/3 of the meringue into the yolk batter to lighten it, then fold in the remaining meringue until well combined.
- Pour the batter into a lined mini cake mold.
- Bake at 170°C for 15-20 minutes or until the cake springs back when touched.
- Let the cakes cool on a wire rack.
- Assembly:
- Once the cakes are cool, cut each mini sponge in half horizontally.
- Spread a generous amount of the salad oil sauce on each half.
- Sprinkle with meat floss and sandwich the halves back together.