Tiger Cake
1.
The egg yolk and egg white are separated.
2.
Mix the egg yolks and sugar into a blender, and quickly beat them into a paste.
3.
Whisk the egg yolk until the color becomes milky white, then add the eagle corn flour and beat. When the stirring stops and the batter will bubble slowly, you can pour it into the baking pan. The batter should not be too thick. Put it in the oven at 200°C for about 8 minutes. Take out.
4.
After baking, irregular tiger skin patterns will appear on the surface of the cake.
5.
The separated egg whites make angel cake embryos.
6.
Put the egg whites and sugar into the mixer and beat quickly,
7.
Then squeeze the juice of half a lemon and the flour and stir gently.
8.
Pour into a baking pan lined with greased paper. Because it's a cake roll, don't spread the batter too thick.
9.
The furnace temperature is 190℃, take it out in about 10 minutes, if the batter is thick, increase the time appropriately.
10.
Whipped whipped cream.
11.
Let the two cake crusts cool and turn them over and apply the cream, and roll up the angel cake first.
12.
Then put the rolled cake roll on the tiger skin and roll it up.
13.
Set the shape after rolling it up.
Tips:
Tiger skin formula: 250 grams of pure egg yolk, 100 grams of sugar, 50 grams of eagle corn flour.
Angel cake: 400 grams of egg white, 180 grams of sugar, 160 grams of low powder, half a lemon. A moderate amount of whipped cream.
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