Pork Floss Cotton Cake (cooked dough)

This messy hair cake is ultra soft and ultra yummy, being both sweet and savory. The cake is made using cooked dough method with no raising agents.

Recipe (7″ loose bottom tin)

  • 60g oil
  • 65g cake flour sifted
  • Pinch of salt
  • 75g cold milk
  • 4 egg yolks
  • 4 egg whites
  • 65g caster sugar
  • 6g corn starch
  • Pork floss


1. Heat oil under low heat for about 90s, till there fine lines showing on the base of pot.

2. Take pot off stove, add flour all at once and stir with hand whisk.

3. Add cold milk and stir till a coarse texture.

4. Add egg yolks one by one and stir till a smooth paste again. Set aside.

5. Add corn starch to sugar and mix till even.

6. Beat egg whites, add sugar (with the corn starch mixed in) in 3 parts, till a soft meringue.

7. Add 1/3 of meringue to yolk mixture and mix with hand whisk.

8. Pour yolk mixture back into the rest of meringue and mix with a spatula.

9. Add half of batter to an ungreased and unlined, loose bottom cake tin. Then add pork floss.

10. Add the rest of the batter, follow by some pork floss.

11. Bake at 165 deg c at the lowest rack. After about 15 min, you need to cover the top to prevent the floss from burning. I used a baking tray here. Continue to bake for another 25 min.

12. Cool in the tin, then run a knife to release the cake.


5 Comments Add yours

  1. Mavis says:

    I tried your recipe today
    Taste wise it is super nice
    But i do not know why my cake did not rise
    Esp the middle
    It is like so compact it look like “kueh” instead
    I am not new to whipping a good meringue and i suspect my failure is due to the first part.

    I am not sure how hot the oil must be
    I heated over low heat but mine is a non stick pan and I could not see the “lines” which u said in your method.
    I waited for more than 90s and there were no lines appearing.

    When I added the flour and then the milk, my mixture was smooth all the way, No coarse texture also.

    It is such a pity my cake did not rise and I did not get the cake texture but the taste is great.

    However in the oven, the cake did rise. After the 15mins when I covered the top, I could not see the cake. When I removed the cover, The cake already look shrunk.
    After I turn off the oven, the cake collapse further.
    I am really not sure which step is wrong.

    Would like to know what u think could be the reason(s).





    1. oladybakes says:

      It does not sound like the yolk batter if it was smooth. Maybe you can try to use a tube pan which can avoid the centre sinking.


  2. Niki says:

    Hi, what are the usual egg whites used in your recipes.
    Your blog is well written with great pictures. Love it.


    1. oladybakes says:

      Thanks. I use egg whites separated from whole eggs.


    2. Niki says:

      I think I typed wrongly. My bad. I am actually asking of the usual egg weight in your recipes.


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