1. Prepare various materials
2. Making Chiffon Cake Roll: Separate the egg whites from the yolks of the four eggs, add milk and salad oil to the yolks
3. Use a manual whisk to beat the egg yolk until the color becomes lighter and the volume becomes larger (the complete emulsification of the fat is beneficial to the uniform expansion of the cake body)
4. Sift in low-gluten flour
5. Press and mix into a delicate batter, set aside
6. After the egg whites are beaten with an electric whisk until the fish eyes are soaked, add 1/2 of the fine sugar in the auxiliary materials and continue to beat
7. Beat until the pattern is obvious, then add the remaining 1/2 of the fine sugar
8. Until it's turned into a hook state
9. Take 1/3 of the egg white and egg yolk paste and stir evenly
10. Add the remaining part in two more portions until well mixed
11. Pour into a gold plate covered with heat-resistant oil paper and smooth the surface
12. Put it into the preheated oven, the second floor from the top, and bake at 150 degrees for about 12 minutes.
13. Take out and let cool for later use
14. Making the tiger skin part: add the fine sugar to the egg yolk
15. Whisk with a whisk until the yolk becomes lighter in color and slightly expanded
16. Sift in cornstarch and mix well
17. Pour the batter into a gold pan covered with a high-temperature baking cloth and smooth it
18. Put it in the middle of the oven and bake at 200°C for 4-5 minutes. When you see the surface of the batter is wrinkled and colored, you can take it out without sticking to your hands, let cool and set aside
19. Whipped cream
20. Spread a little light cream on the back of the tiger skin, put the chiffon roll on top, and apply some light cream on the surface
21. Roll up and refrigerate for a while, then cut into pieces
