Tiger Skin Swiss Roll

 

 

Roar!  It' s a Tiger skin roll. 

I have first seen this cake in bakeries years ago but always wondered how they make the Swiss roll with such a beautiful pattern?  I've only heard that this skin uses a lot of egg yolks. 

Yes! More than a few with your usual Swiss roll recipes. 

Anyway, I was updating my Facebook page one day and a friend have posted a picture of a Tiger Roll on his page! Oh my lord, it looked incredible. I couldn't believe my eyes that I knew someone that can make it. I was very grateful that he kindly shared me his recipe, and even more grateful that with his permission I can post it on my blog. Thank you to my young Sifu, now everyone can try this at home. 

My friend, Kevin Tan's Facebook page is called "Sweet Tooth".  

If you want the Chinese version please click here which will take you to his page. 

We hope you like this and would give it a go. 

It's really worth the 10 egg yolks you are going to use, plus you can try my macaron recipes now that you have so many egg whites to use! Haha! 

So, what are we waiting for? Let's go! 

Ingredients for the Swiss Roll:

You need a 10x10 square baking tin, line the bottom and sides of the tin.

30g unsalted butter, melted

45g cake flour

80g egg yolk

25g caster sugar

120g egg white

60g caster sugar

170g whipped cream 

Fresh fruits 

Ingredients for the Tiger Skin batter:

 

You need a 11x11 square baking tin, line the bottom and sides of the tin. 

6 egg yolks 

45g icing sugar

25g corn starch

 

Tiger Skin batter method:

Place all the ingredients for the Tiger skin into a bowl, using a hand whisk, whisk on high speed for 7-8 minutes until you have a pale, light & fluffy batter. 

Pour onto the prepared tin and bake at 240c in a preheated oven for 5 minutes. 

My oven only goes up to 230c so I left it in there for an extra minute. 

 

 

This is what will happen after 2-3 minutes into baking, amazingly the smooth batter will start to crease and form waves on the top.  Then after the creases have appeared, the bumps on the waves will brown leaving a distinctive pattern resembling the Tiger skin.

 

Your Tiger skin is born! Roar! I was dead excited when it happened! 

Even my kids wanted to watch it change! 

Leave on the baking paper to cool and peel off when cold. Set aside and prepare your Swiss roll.

The Swiss roll method:

 

Whisk the egg yolks and 25g sugar together until pale and fluffy. 

In a separate bowl, whisk the egg whites and adding 60g of sugar til you reach stiff peaks.

Fold 1/3 of the meringue to the yolk batter to combine & fold another 1/3 of the meringue, repeat again until you have fold in the rest of the meringue and all have combined together. 

Sift 1/2 of the flour into your batter and fold then add in the rest of the flour and fold until it has combined. Lastly, pour in gently the melted butter and fold carefully until it has all mixed together. 

Pour into your prepared tin. 

 

Bake your Swiss roll at 190c in a preheated oven for 14 minutes. Once it has baked, leave on a wire rack to cool and remove the baking paper. 

Prepare the cream & fruit while your Swiss Roll is cooling. 

 

This is the baked Swiss roll, using any sides simply cover with cream leaving some cream for the Tiger skin. Add your chosen fruits and line it towards the closer end to you on the Swiss Roll.

To make the Swiss roll easier to roll, cut at an angle of each end so it tucks in neatly. 

 

This is the baked Tiger Skin turned over, cover with a thin layer of cream, the cream will help stick the Swiss roll in place. 

 

Place the Swiss roll on top of the Tiger skin and roll to cover the whole cake. This should cover it completely and roll tightly using the baking paper to guide you. 

 

Once you have rolled the baked Tiger Skin, turn over with the joined ends of the skin on the bottom then cut off the ends to make it look neat. 

Chill in the fridge for 30 minutes before you eat it.

There you have a beautifully rolled Tiger Skin Swiss Roll.