Tiger skin cake roll

Overview

My daughter’s kindergarten is holding a flea market on June 1st. In order to increase sales, my mother and I made tiger skin cake rolls overnight, which are convenient for takeout and distribution, as gifts! Sure enough, all the goods were sold out that day, and my daughter was so happy!

Tags

• baking
• afternoon tea
• cake flour
• corn starch
• egg
• mango
• milk powder
• salad oil
• whipping cream
• white sugar
• fine sugar
• milk
• tiger skin

Ingredients

Steps

1. 1 First make the cake body, take 4 eggs and separate the egg whites and yolks. Add 40g of white sugar to the egg whites in three batches and beat with an electric egg beater.

   

2. 2 Add 20g of white sugar to the egg yolks, beat evenly with a hand mixer, then pour in the salad oil and milk and beat evenly, finally sift in the flour, and stir evenly with a rubber spatula (be careful not to stir in circles, stir it up and stir like stir-fry).

   

3. 3 Pour 1/3 of the egg white into the egg yolk paste and mix evenly. Pour in another 1/3 of the egg whites and mix evenly. Finally pour everything into the egg whites and mix evenly.

   

4. 4 Pour the mixed cake batter into the baking pan and shake vigorously to create large bubbles.

   

5. 5 Place in the preheated oven, 175 degrees, and bake for 20 minutes. Then remove and invert on rack to cool.

   

6. 6 This is the baked cake body. I used a non-stick baking pan and shook it gently to remove it from the mold.

   

7. 7 If not in use temporarily, cover it with paper to prevent it from drying out, otherwise it will easily crack when rolled.

   

8. 8 To make tiger skin, take 4 egg yolks, add 35g of white sugar, and beat with an electric egg beater until white and emulsified. Add cornstarch and continue beating evenly.

   

9. 9 Line a baking pan with oiled paper, pour in the egg liquid, and use a spatula to spread it as evenly as possible.

   

10. 10 Shake hard to make big bubbles.

    

11. 11 Put it into the preheated oven at 200 degrees and bake for about 8 minutes. Be sure to watch and stop baking immediately when you are satisfied with the pattern.

    

12. 12 Take it out, cool it first, then fold it back and carefully tear off the oil paper. I put plastic wrap underneath.

    

13. 13 Still need to cover it with paper to prevent it from drying out.

    

14. 14 Cut the mango into small cubes.

    

15. 15 Add 10g white sugar and 10g milk powder to the whipping cream and beat with an electric egg beater.

    

16. 16 Spread a thin layer of butter on the tiger skin.

    

17. 17 Spread the cake body on the tiger skin, and use a knife to make shallow rows of horizontal cuts, which will make it easier to roll up. Spread more cream, sprinkle with diced mango, and cover with cream. Now everything is ready, you can roll it up!

    

18. 18 After rolling it up, wrap it tightly with plastic wrap and put it in the refrigerator overnight, then slice it and enjoy!

    

19. 19 The texture of tiger skin is very beautiful!