Ingredients for Tiger Skin Cake Roll:
※ Small Four Rolls: 4-5 eggs, 40g milk, 40g corn oil, 40g sugar, 40g cake flour
※ Tiger Skin: 130-140g egg yolk, 40g sugar, 16-18g cornstarch
Method for making Tiger Skin Cake Roll:
Step 1: Begin with the small four rolls, using four eggs (five if they are small), 40g milk, 40g corn oil, 40g white sugar, and 40g cake flour. It’s easy to remember, right? Mix milk and oil until emulsified, resembling yogurt.
Step 2: Sift in the cake flour and mix well.
Step 3: Add the egg yolks, ensuring that the egg white bowl is free of water and oil, and must be clean and dry. Mix the yolk batter well, and place the egg whites in the freezer for 20 minutes.
Step 4: Remove the bowl with ice crystals from the freezer, add a pinch of vinegar or lemon juice, and add sugar.
Step 5: Whip until the egg whites are in a drooping state when the mixer is lifted.
Step 6: Fold the whipped egg whites into the yolk batter in three parts, mixing quickly and evenly. Add the next part only after each is well mixed.
Step 7: Pour from a height into a 28×28 square pan.
Step 8: Shake the pan to spread the batter and release large air bubbles. Preheat the oven to 150°C and bake in the middle-lower layer for 30 minutes, moving to the upper layer at 25 minutes.
Step 9: While baking the small four rolls, prepare the tiger skin roll by whipping egg yolks and sugar.
Step 10: Whip at high speed, then at medium speed to create patterns, until the 8-shaped figure drawn with the mixer does not disappear for 4 to 5 seconds.
Step 11: Sift in the cornstarch.
Step 12: Fold the mixture evenly, pour from a height into a 28×28 square pan, level it, and release large air bubbles.
Step 13: While the small four rolls are cooling, preheat the oven to 200°C and bake the tiger skin in the middle layer for about ten minutes. Do not leave the oven, observe the tiger skin’s condition, and avoid overbaking.
Step 14: Once the small four rolls are cooled, cut one side at a 45-degree angle, spread condensed milk or cream, I used strawberry-flavored condensed milk, and spread it evenly.
Step 15: Roll up and refrigerate.
Step 16: By this time, the tiger skin cake should be almost baked. Remove and let it cool.
Step 17: Roll the tiger skin around the small four rolls and continue to refrigerate for twenty minutes.
Step 18: Remove, mark the desired thickness for cutting.
Step 19: Cut well, cleaning the knife after each cut.
Step 20: This was my first time, and the roll was a bit ugly.
Step 21: If using cream, it might be better.
Step 22: If using cream as a filling, you can fill the center with cream.
Step 23: I will strive for improvement next time.
Cooking Tips for Tiger Skin Cake Roll:
There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cake’ to directly view my recipes!
