1. Separating egg whites and egg yolks takes a long time. Be careful not to mix egg yolk liquid into the egg whites! 1***10 eggs.

2. Take 6 egg yolks (approximately 100 grams in weight), add 46 grams of fine sugar and 1 gram of salt.

3. Use an electric whisk to mix evenly.

4. Then sift in 16 grams of low-gluten flour and continue to mix evenly.

5. Then add 10 grams of salad oil and mix evenly. This is the tiger skin batter.

6. Line a square baking pan with oil-absorbing paper, then pour in the tiger skin batter, spread it thinly so that the thickness is the same everywhere, and shake out big bubbles.

7. Preheat the oven, place the middle layer, heat up and down, 200 degrees, and bake for 5 to 8 minutes. The tiger skin will form in about 5 minutes, so watch carefully and do not over-bake or color it too darkly. After baking, take it out and let it cool for later use.

8. Take a deep basin, add 4 egg yolks, 1 whole egg, 100 grams of water, and 85 grams of salad oil.

9. Use an electric whisk to mix evenly.

10. Then sift in 165 grams of low-gluten flour and 25 grams of corn flour.

11. Use the cutting and mixing method to mix the egg yolk paste evenly.

12. Take 292 grams of egg whites, add 160 grams of fine sugar in 3 times, and beat until wet peaks form.

13. Mix the meringue and egg yolk paste.

14. Cut up and down and mix into smooth cake batter. This is the cake batter for the cake body.

15. Use a mold for baking tiger skin, cover it with a layer of oil-absorbing paper, then pour in the cake batter until it is 80% full, and smooth the surface.

16. After preheating the oven, set the upper and lower heat to the middle layer at 180 degrees and bake for 25 minutes. After the cake body is baked, take it out, cover it with a layer of clean oil-absorbing paper, then flip it over and tear off the original oil-absorbing paper.

17. Cut a little off the front and back ends diagonally, then use a knife to draw a mark every 1.5 cm, and apply a layer of mango jam.

18. The same goes for tiger skin, turned upside down on a new piece of oil-absorbing paper. Then spread a layer of mango sauce.

19. Place the rolled cake body on one end of the tiger skin, then pull the other end of the tiger skin towards the cake body, wrap and roll tightly.

20. Tighten the oil-absorbing paper on both ends of the cake in opposite directions like twisting a towel, and set it for 10 minutes before cutting into pieces