Meat Floss Little Cake

Bake a chiffon cake base in a 28*28 baking pan. The method for making chiffon cake is omitted, as I have made it many times before. You can also find it in my recipe.

Let the baked cake cool.

Cut the nori into small pieces, combine with bonito flakes, and bake in the oven for 3 minutes.

Add the shredded meat and mix evenly.

Mix in the prepared seaweed, pork floss, and katsuobushi. If you don’t have seaweed and katsuobushi, you can skip them, but using them makes the flavor much richer.

Let the chiffon cake cool, invert it, remove the parchment paper, and then use a 5cm mousse ring to cut out the cake base. If you don't have a mousse ring, you can also use the rim of a cup or a round cookie cutter. You can also put the cake batter into a piping bag, cut a small round tip, and then pipe it onto the baking tray for baking. However, the cake bases baked this way might not be perfectly round, but for home consumption, it doesn't really matter.

Take a slice of sponge cake and spread mayonnaise on the white side.

Attach another cake layer.

Spread mayonnaise evenly on both sides of the cake base.

Lay down the seaweed, pork floss, and bonito flakes in the middle, allowing the pork floss shell to be fully covered with the seaweed, pork floss, and bonito flakes.

A total of 12 can be made with a diameter of cm.