1. Add fine sugar to the egg yolk and beat with an electric whisk until the color becomes lighter and the volume expands
2. Then, add cornstarch and stir until smooth and no particles
3. Pour the stirred tiger skin egg yolk paste into the baking pan and shake to flatten
4. Preheat the oven to 200 degrees in advance, bake for 6 minutes, and then color the tiger stripes
5. After baking, let cool for later use
6. Let's make the cake part: add soybean oil, milk, and a part of fine sugar, and stir with a manual whisk until the sugar is melted.
7. Add egg yolk and stir well
8. Sift in low-gluten flour and stir evenly
9. Let the egg yolk paste stand for 10 minutes, then stir until smooth and no particles
10. Use an electric whisk to beat the egg whites to wet foaming, just lift the egg beater with a small hook
11. Take 1/3 of the meringue into the egg yolk paste dish, stir evenly with a rubber spatula
12. Finally, pour all the egg yolk batter into the meringue pan, and mix thoroughly until it is smooth, fine and no particles
13. Pour the batter into the golden baking pan and shake it a few times to shake out the bubbles in the cake batter
14. Preheat the oven in advance, set fire up and down, 170 degrees, bake for 20 minutes
15. After baking, let cool for later use
16. Add white sugar to whipped cream and beat with an electric whisk
17. Put the tiger pattern side down, spread a thin layer of light cream on the tiger skin cake, place the chiffon cake with the surface up, spread it on the tiger skin cake, and spread a thick layer of light cream
18. Finally, wrap it up with oiled paper and put it in the refrigerator for 1 hour to shape the cake roll.
19. Take it out of the refrigerator and remove the grease paper
20. Cut into pieces and eat
