Tiger Skin Chocolate Swiss Roll

Ingredient:

Ingredient for the cake:
150g Egg yolk
100g Sugar
3g salt
40g starch

Ingredient for chocolate cake:
145g Sugar
285g Egg white
4g cream of tartar
125g flour, sifted
5g baking powder
1.5g salt
83g salad oil
85g milk
25g Cocoa powder

Directions:

1. Making the cake: Preheat oven at 425 F. Beat egg yolk and sugar at medium to high speed until sugar is melted. Turn to low speed add in salt and starch till batter if formed. Pour batter in a parchment paper lined large shallow baking pan, make sure batter is evenly spread. Bake at 425 F for 5 minutes. Cool on the side.

2. Making chocolate cake: 1)Preheat oven at 350F. 2)Beat egg white, sugar and cream of tartar at high speed until a firm peak formed. 3)In another large bowl, combine egg yolk, milk and salad oil and mix well, add baking powder, salt , cocoa powder in the mixture and mix very well. 4) Fold in ⅓ cream in chocolate mixture, then fold in the rest of cream. Mix well. 5) Pour chocolate batter in a parchment paper lined large shallow baking pan, make sure batter is evenly spread. Bake at 350 F for 16 minutes. Take out and cool down at room temperature.

3. Spread a thin layer whipped cream on top of chocolate cake. Roll l up from one short end to another. Wrap parchment paper around the roll. Set for 15 minute to form the cylinder shape.

4. Spread a thin layer cream on top yellow cake, put chocolate roll at one end and roll it up. Wrap one layer yellow cake around chocolate cake.

5. Slice crosswise, and serve.

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