Tiger Skin Cake Roll Recipes

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TIGER SKIN CHIFFON CAKE ROLL



Tiger Skin Chiffon Cake Roll image

This is the recipe for basic cake roll. You can add cocoa or mocha powder to the cake. You can spread cream, chocolate, or raspberry mousse on the cake sheet before rolling and then refrigerate it before serving. It is moist and tasty. All my family and friends loved it!

Provided by Min

Categories     Desserts     Cakes

Time 1h55m

Yield 12

Number Of Ingredients 14

4 eggs, separated
6 tablespoons white sugar, divided
¼ cup corn oil
3 tablespoons milk
½ teaspoon baking powder
½ cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons confectioners' sugar, or as needed
1 (16 ounce) package prepared chocolate frosting
3 egg yolks
3 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 (16 ounce) package prepared vanilla frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper.
  • Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan.
  • Bake in the preheated oven until top is golden brown, 15 to 20 minutes.
  • Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake.
  • Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator.
  • Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper.
  • Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top.
  • Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake.
  • Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 67.3 g, Cholesterol 113.5 mg, Fat 20.5 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 188.7 mg, Sugar 57.6 g

TIGER-SKIN CAKE ROLL



TIGER-SKIN CAKE ROLL image

Categories     Cake     Egg     Dessert     Bake     Quick & Easy

Number Of Ingredients 4

8 egg yolks
1 cup sugar
1 1/2 tablespoons cornstarch
filling (e.g. jam, cream, nutella)

Steps:

  • Preheat oven to 400 degrees F. Beat egg yolks with sugar over a bowl of warm water until very pale (a very light yellow) in color. Sift in cornstarch, mix until well-blended. Line a 10-by-15-inch jelly roll pan with wax paper. Pour in batter. Bake in upper rack of oven for 8 minutes, or until the top turns golden-brown. Cool in pan for 10 minutes. Remove from pan and peel off the wax paper. Place cake on a large piece of wax paper. Spread on filling and roll up with the aid of the wax paper. Let cool completely before chilling or serving. Serves 8.

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