1. First make the tiger skin cake. Beat 3 egg yolks into a bowl, add caster sugar, and add a few drops of vanilla extract. Beat the egg yolks with a whisk. It has been sent until the egg yolk is very thick, pay attention to compare the changes in the egg yolk in Figure 3 and Figure 2. Beat the egg yolk, add cornstarch, use a whisk to beat for a while, let the cornstarch and egg yolk completely mix
2. Pour the whipped egg yolk batter into an 8-inch flat-bottomed baking pan lined with grease paper or tin foil. Smooth the batter, hold the baking tray with your hands and shake it on the table a few times to make the batter spread evenly on the baking tray. Put the baking tray into the preheated 200 degree oven and bake for about 5 minutes. Bake until the tiger skin pattern appears on the surface, and it can be out of the oven (Picture 7 above). Tear off the tin foil around the cake, spread the tiger skin pattern side down on a new piece of tin foil, and place the tin foil on the surface of the cake. Tear off (picture 7 bottom), then put the tiger skin cake to cool. Next, make the chiffon cake. According to the chiffon cake method of the pork floss cake roll (click here to enter), make the chiffon cake batter, then pour the batter into an 8-inch square baking pan covered with tin foil or oil paper, and smooth it.
3. Put the baking dish into the oven, and heat up and down at 175 degrees, and bake for about 15 minutes until the surface is golden brown and out of the oven. After the cake is not hot, remove the tin foil from the cake while it is hot, and then cool the cake. Cut off a part of the chiffon cake as appropriate, so that the length of the chiffon cake is slightly shorter than the tiger skin cake by 1-2cm. When it is rolled for a while, the tiger skin cake can completely wrap the chiffon cake. Add sugar to the animal whipped cream and use a whisk to whip the whipped cream to the extent that the pattern can be maintained. (If you use non-dairy dessert cream, you don't need to add sugar) First, apply a thin layer of whipped cream on the tiger skin cake (apply on the side without tiger skin pattern)
4. Place the surface of the chiffon cake (that is, the golden side) facing up, spread it on the tiger skin cake, and spread a thick layer of whipped cream. At the end that will be rolled up, cut with a knife at the position shown in the figure, do not cut it. This way the cake can be rolled up more easily. Roll up the cake to become a cake roll. You can refer to the method in the meat floss cake roll (click here to enter) and use a rolling pin to help the cake roll up. Finally, wrap the rolled cake with tin foil and put it in the refrigerator for half an hour to shape the cake roll. After the shape is set, you can cut it up and eat it.
Tips:1. Tiger skin cake rolls are actually ordinary cake rolls with a layer of "tiger skin". When making tiger skin cakes, you must bake the tiger skin pattern. The egg yolk must be beaten well, and baked at a high temperature of 200 degrees to make the egg yolk denature and shrink when heated, and a beautiful "tiger skin" pattern will appear;
2. The temperature of the tiger skin cake is very high and the time required is relatively short, so pay attention to observation, once it reaches the degree of coloring you like (the tiger skin on the finished picture is lighter, if you like darker ones, it has burnt black The spotted tiger skin can be roasted for a while longer), it must be taken out in time, otherwise, it will be roasted into a black tiger skin by accident;
3. The filling of the cake, in addition to whipped cream, you can also use egg yolk cream (click here to enter), the cake rolls made are also very delicious;
4. The weight of this recipe is to bake an 8-inch square baking pan (that is, a square baking pan with a diameter of about 20 cm). If you use a larger baking pan, you can adjust the amount of ingredients by yourself (for example, the baking pan of Changdi CK25B, just multiply the amount of this recipe by 2);
5. Finally, I want to say, try to use flat-bottomed baking trays to make tiger skins. Some baking trays have obvious bumps on the bottom, and the effect of making tiger skins is not very good;
6. If the tiger skin is easy to stick to the tin foil when the tiger skin is laid on the tin foil, you can try to lower the temperature to 170 degrees before the tiger skin is out of the oven and bake the tiger skin for a few more minutes to make the skin of the tiger skin shed a little more. Water will not be so sticky.
