Tiger Skin Cake Roll – It’s Getting Cold, Let’s Dress the Cake Roll

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.

Tiger Skin Cake Roll – It’s Getting Cold, Let’s Dress the Cake Roll Cooking Steps

Start by making the tiger skin: Place 3 egg yolks in a bowl and set aside.

Add 25g fine sugar and beat until fluffy.

Beat until the color lightens.

Add 10g cornstarch and continue beating.

Beat until thick and light yellow.

Line a baking pan with parchment paper.

Pour the egg yolk mixture into the pan, tap to release air bubbles.

Preheat the oven to 200 degrees Celsius, bake on the middle rack for about 5 minutes.

The tiger skin browns quickly, so keep an eye on it and remove from the oven when satisfied with the color.

Next, make the chiffon cake: Mix 40g milk, 10g fine sugar, and 25g vegetable oil in a bowl.

Stir well with a hand whisk.

Sift in cake flour and baking powder.

After mixing well, add two egg yolks.

Stir until the batter is smooth.

Stir until the batter is smooth.

In a separate bowl, beat two egg whites until foamy, then add 10g sugar.

Continue beating until thick and glossy, then add another 10g sugar.

Beat until stiff peaks form.

Gradually fold the egg whites into the egg yolk mixture, stirring well each time.

Well-mixed cake batter.

Line a baking pan with parchment paper, pour in the cake batter, and tap to remove air bubbles.

Preheat the oven to 165 degrees Celsius, bake on the middle rack for about 15 minutes.

The chiffon cake is done.

Cut off 1-2 cm edges of the chiffon cake on all sides to secure the tiger skin.

Whip 100g cream with 10g sugar until thick with patterns.

Place a sheet of parchment paper, lay the tiger skin pattern side down, spread a little cream on the plain side of the tiger skin.

Place the chiffon cake on top of the tiger skin with the colored side up.

Spread butter on the cake, sprinkle with chocolate chips.

Roll up the cake roll.

Chill for half an hour, then slice and enjoy.

Delicious Tiger Skin Cake Roll.