It is actually a chiffon baked in a skillet with a layer of tiger skin wrapped around the outside, and the leftover egg white from making the tiger skin can also be used to make meringue and sesame seed pancakes, and I made sesame seed pancakes, which were very tasty!

Materials

Main ingredient: 5 egg yolks, 50 grams of sugar, 20 grams of cornstarch, 10 grams of cooking oil;

Supplementary ingredients: 5 eggs, 70 grams of sugar, 85 grams of low gluten flour, 40 grams of cooking oil, 40 grams of water, 1 gram of salt, white vinegar, 100 grams of light cream, 10 grams of sugar

Tiger Skin Cake Roll

1

5 egg yolks whipped with sugar.

2

Add cornstarch and whip.

3

Add cooking oil and beat well to form a tiger egg mixture. Oven preheated at 200 degrees for 10 minutes, pour the egg batter into a greased baking tray, shake well into the oven at 200 degrees for 5 minutes, depending on the color of their own time, feel the color can be immediately removed and inverted on the new greaseproof paper, tear off the previous greaseproof paper, and put a also to be used.

4

Egg yolks with oil, water, salt, 20 grams of sugar whisked well.

5

Sift in the low-flour mix evenly into the yolk paste and set aside.

6

Beat 5 egg whites with a few drops of white vinegar until fish-eye foam.

7

Add one-third of the remaining sugar and beat until uniform fine bubbles, then add another one-third of the sugar and beat until there are lines, then add the remaining sugar and beat until there are small upright corners, the egg whites are well beaten.

8

Take one-third of the egg white batter and add it to the egg yolk batter and mix well.

9

Pour the evenly mixed egg yolk mixture into the remaining egg white mixture and mix well, pour into a greased baking tray and bake at 180 degrees for 20 minutes.

10

Whip the light cream with sugar.

11

Evenly spread the back of the tiger skin with a layer of cream, then put the cake on top and spread another layer of cream. Cut a slit in one end of the cake don't cut it off so it's easy to roll, mine is a 30L oven so I split it in two from the center and rolled two rolls, just the right thickness.

12

Roll up the smeared cake from one end and wrap it with greaseproof paper to secure it. Let it rest for 30 minutes, then remove the paper and cut into pieces!

13

This is the finished product, I feel quite good, but the color of the tiger skin is a little light.