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Tiger Skin Swiss Roll

81 comments

A soft sponge cake and chocolate ganache creamy texture of this Tiger Skin Swiss Roll you may like to try ~ Enjoy!



Ingredients:
Prepare 2 pcs - 12 x 12"lined square tray.

Tiger Skin sponge
6 Egg yolks
1 Egg white
45g Self Raising Flour
50g Caster sugar or Icing sugar
1/2 tsp SP (cake stabilizer)
1/4 tsp Egg yellow coloring
1/2 tsp Vanilla extract
20g Melted butter


  • Use high speed to whisk eggs, sugar, vanilla extract, egg yellow coloring and SP till pale and fluffy.
  • Then use hand whisk to mix in self raising flour and lastly pour in melted butter.
  • Pour batter into prepared tray and put at the center rack of the oven , bake at preheated oven at 200C for 10-12 mins.
  • Remove sponge cake from tray immediately after baked and leave to cool.

Chocolate Sponge
3 Egg yolks
2 Egg whites
75g Sugar
50g All purpose flour (Plain flour) - sifted
12g Corn flour
1/2 tsp Baking powder
1 tsp SP (cake stabilizer)
1 tbsp Ice water
30g Melted butter
1/2 tsp Vanilla extract
2 tsp Chocolate paste


  • Use high speed to whisk eggs, sugar, vanilla extract and SP till pale and fluffy.
  • Lower speed, add in flour ingredients and ice water follow by chocolate paste, mix well.
  • Lastly add in melted butter.
  • Pour batter into prepared tray and put at the center rack of the oven, bake at preheated oven 200C for 10-12 mins.
  • Remove sponge cake immediately after baked and leave to cool, then use your fingers to tear away the sponge cake skin.
  • Due to the chocolate sponge is too soft to handle, cut the sponge cake into half.

Ganache Cream filling (prepare this before the sponge cake)
125g Semi sweet chocolate
20g Butter
90g Whipping cream


  • Chop semi sweet chocolate into smaller pieces and put it in a bowl together with the butter.
  • Boil whipping cream at medium heat and pour on the chocolate pieces. Use hand whisk to stir till chocolate melted and smooth, leave to cool.
  • Put ganache cream in fridge for few mins till semi set, stir well and spread on sponge cake.

Assemble:

  • Place the tiger skin sponge (skin facing down) with a large baking sheet below.
  • Spread ganache cream evenly on it and place the two half chocolate sponge on top vertically side by side. Spread another layer of ganache cream on it ~not too thick~ then roll it up and wrap with the baking sheet.
  • Put the roll in the fridge for the ganache cream to set for about an hour.
  • Dip your knife in hot water and quickly dry it off before each cut.

Kitchen note: Use butter cream or jam to substitute the chocolate ganache cream as you like

81 comments:

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  1. I love how the layers look, especially in the last picture! The cake looks really soft and spongey!

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  2. You've made this like a PRO! Impressive!

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  3. wow!!!!
    rolls look awesome dear :-)

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  4. Swiss rolls look so beautiful and lovely clicks too

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  5. It's amazing Anncoo!! To think that that any yolks can produce such beautiful tiger pattern. One question though, wasn't it it hard o roll?

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  6. 刚泡了一杯咖啡坐在电脑前来配你的蛋糕卷。。哈哈~
    你很坏咯~一早放这么漂亮的蛋糕卷来引诱我~ 现在有点心思思,想再做蛋糕卷了。。呵呵~

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  7. Looks like tiget but taste like cake. LOL! Nice and delicious!

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  8. WHOA! The cake looks fantastic!!

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  9. This swiss roll looks very nice! I should try it one of this day. Thanks for sharing!

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  10. Wow, this is so cool! I can almost taste the chocolate ganache and soft cake...can;t wait to bake a swiss roll myself. Thanks for this recipe, will try it out. ;)

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  11. Wow..i've always wanted to try tiger skin roll cake..this recipe of yours come just in time! :) I'm bookmarking this! Looks so yummy!

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  12. Wow.....that's really beautiful!!!! After learning how to make swiss roll, I think this should be my next project :D Love all the beautiful layers. Looks so soft and delicious. I hope I have time to make this before the weekend is here. Sounds very ambitious.....haha

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  13. Cool! The swiss roll is absolutely perfect! For years i dint do this tiger skin swiss roll. Yours really awsome! If i have the chance to meet u in singapore i will definitely want to order this :)

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  14. Hello Friends, Thanks ALL for your awesome compliments ;D

    Quinn: This is soft sponge cake with little flour, just remember not to over bake it. So isn't any problem for rolling it up.

    Rachel: 嘻嘻。。忘记是你的早餐时间*m*
    这一点都不难做,那filling你喜欢放什么都可以。

    Kitchen Corner: Thank you for your comment and visiting.

    Thanks Bee Bee :)

    Faithy: Let me know the outcome after trying it :)

    Oh Mary, Hope to see your swiss roll soon..hehee.

    Jane: No need order~~can bake one especially for you *.*

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  15. How amazing!! Ann, you're a great recipe developer, wowing me always :)

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  16. that cake looks fantastic! love the layers!

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  17. This is a beautiful swiss roll! I've always wanted to try making swiss roll but lately I've been so busy and been away on and off the last few weeks so will have to wait till my schedule gets stable again. Well done, Anncoo!

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  18. WoW!!!!!This looks so so so good and amazing clicks. Kudos to u dear for all that hard work and finesse.

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  19. What a beautiful swiss roll you made. I love the pattern of tiger skin swiss roll, just like those bought from bakery shops.

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  20. I have never seen anything quite like this! Fabulous!

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  21. Hi Anncoo, These are great summer colours and what great layers! I wish you were my neighbour! I'm bookmarking this though I don't know where to get that cake stabilizer, is it necessary or optional?
    Take care my friend
    Cheers

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  22. This sure is a beautiful swiss roll! I love your photos, your presentation is always spot on! Nice creation! (I so much want a bite)

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  23. I never thought to put two seperate flavors and then roll them together. Infact I am not sure I have even seen this before. Your are amazing! I have not baked in weeks and am actually baking today. Love to play with FLOUR!

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  24. Oh wow, this is so impressive! Love the layering with chccolate cream you made. So lucious! hmm..mm...yumm... Hope you're having a wonderful day!
    Cheers, Kristy
    p/s are you kids on school holiday too?

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  25. ann, another "masterpiece" cake! :p

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  26. Thank you Friends for your lovely compliments. I'm flattered *=*

    LS: Thank you very much :)

    Peggy: Thank you for your nice comment and visiting.

    Thanks Petite. Remember to have your meal punctually :)

    Pari: Thank you for your lovely words.

    Hehee...thanks Christine~~**wink

    Hungry tummies: Oh really? This is very common here ;D

    Sharon: Thanks!

    Mamatkamal: Can you find ovalett? This is the same as SP. OR if your sponge cake is soft enough, I think there is no problem to roll it up.

    Thank you so much for your compliments, Lindsey.

    Oh Joyce, you must be very busy ;D
    I am quite surprised some of you have never seen this cake before. Anyway thank you for your compliments.

    Kristy: Thank you! Oh yes, it is school holiday for a month. Did you bring your kids to S'pore? Now is the S'pore great sales is on and there are many kids'show in most shopping malls. I already saw two~Ben10 and Transformer.

    Hehee...thanks Claire ;DD

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  27. Ann, this is awesome, I love it! hope i am able to try baking swiss roll soon.

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  28. This looks super awesome. Even better than the shops. I love how the colours of each layer have come through.

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  29. Tiger skin, yeah! Love your photos. :)

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  30. your creations are so original... wish you lived close by so I could sample some of them

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  31. Hi Ann, I love it. It looks great, chocolate ganache, yummmmm.

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  32. This is awesome! Very suitable for this Year of the roaring Tiger!

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  33. Jess: I'm sure you can do a good job.

    Thanks Paula ;)

    Jo: Thank you *.* I'm flattered *x*

    Thanks Murasaki.

    Momgateway: hehee...how about I move next to you ;DD

    Wenn: Thank you!

    Madin: Thanks!

    Cheah: Oh I almost forgot the year of tiger. Should bake this earlier ;DD

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  34. Awesome swiss rolls...too good

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  35. Have been searching for this recipe for sometimes ... I certainly will try this ;)

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  36. Wow, this swiss roll looks picture perfect, amazing!

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  37. That looks so cool. I don't think we have cake stablizer in the states. Do you need it?

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  38. I still don't have the confidence to make swiss roll. Mine always crack when I tried to roll it :( I wish I can make mine to look like yours.

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  39. This looks awesome! Yummm!!!!

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  40. That looks awesome. Very creative Anncoo. A+++

    Cheers!

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  41. this is like a work of art. so pretty, but i'd still devour it. lol

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  42. This is one gorgeous roll! I really need to move to your neighborhood. Better still next door to you.

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  43. These rolls are ridiculousy expensive in the States. And they mold easily. Better to make fresh ones. Thanks for the recipe :)

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  44. Awesome just awesome! A tiger of chocolate. Here the typical is with dulce de leche filling :)

    Cheers,

    Gera

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  45. 蛋糕卷很美,最后一张被切成小小块的样子很像是千层蛋糕。

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  46. This cake looks seriously too good to eat!

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  47. What a stunning looking cake. The pictures are beautiful :)

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  48. This looks awesome and sounds super delicious!! Would love to try this out for my kids!!

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  49. This looks great and the cake really has tiger skin. :)

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  50. Beautiful cake. All you need are some chocolate ears and tail.
    Mimi

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  51. Wor, this is beautiful, earlier I was curious how to make the tiger skin, just like to confirm with you, just use normal square baking tin, then we can get the tiger skin? dont need special pan?

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  52. Ann, this tiger roll is so nicely baked! I want to try a slice ....

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  53. Hi ALL, thanks for spending your time to read this post ;))

    Joy: Cake stabilizer helps the cake mixture more fluffy and thick and this makes the cake more spongy. Maybe you can try sponge mixed flour.

    Gert: This roll definitely won't cracks before of less flour being used. Of course it must not over baked.

    Lazaro: Thank you for your lovely comment ;))

    Thanks Biren! I also want to live next to you ;DD

    Thanks RoseBelle.

    Thank you very much Gera for your nice words.

    Yee Er:谢谢哦!最后那张是把第二张的蛋糕切半。我也觉得不错。。。

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  54. Sonia: Yes just ordinary 1" high baking tray and bake at high temperature. Must also remember to put tray at the center rack of the oven.

    Chris: I think you can do this too! Let me serve you some first ;)

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  55. A lot of chocolate, sure very tasty, yum yum...

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  56. Ann,

    I was speechless when I saw your swissroll, it's so so so beautiful. You are so pro.

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  57. I usually get my Tiger Roll from Bengawan Solo. How do you get that Tiger Skin on the roll?

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  58. This reminds me that I haven't baked tiger skin wrapped Swiss roll for a long while...yours looks very pretty.

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  59. This look gooood! Thanks for sharing. I'll bookmark this and try it out when my boys are back to school.

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  60. Anncoo,

    The tiger skin is very beautiful. A very well done swiss roll, look at the layers and choclate ganache, though I am having sore throat I still want a slice, may I?

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  61. Perfect rolls! So allow it to cool before rolling? Mine breaks.

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  62. Sze Sze: 谢谢赞赏 ;D

    Esther: Thank you very much for your compliments.

    Tigerfish: I don't like butter cream that's I never buy from Bengawan Solo.

    Thanks Angie! I'm sure your swiss roll looks good too.

    Happy Flour: Thanks ;D

    Angel: I'm going to make this one more time. Reserve some for you ;)

    Penny: Yes, cool down first.

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  63. I need to polish up my skill before I can bake like you, hehe...

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  64. Whenever I see your posts on cakes, it makes me miss Korean bakeries! Your cakes always look so authentic and delicious.

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  65. This is picture perfect.. wow.. My mum is yr of the tiger and she would LOVE this! I'm bookmarking it!

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  66. Alison: Thanks!

    Little Inbox: I'm sure you can do it.

    Thanks Sky for your nice comment.

    Sook: Thank you very much! I also love Korean bakeries ;)

    Thanks Clare! I'm sure your mum will be delighted ;D

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  67. I have made jelly roll hundreds of time but never one as pretty as this one! I will be making this soon!

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  68. yes the colors totally remind me of tiger strips... really cute :)

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  69. wah!很特别 & 漂亮的双色蛋糕卷。

    我还没到这种功夫,先看看你的来过瘾就好。:)

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  70. Tasteofbeirut: Oh..I must come over and check on your site. Must be lovely!

    Thanks Wiffy *.*

    Michelle: 谢谢噢!假如你会卷swiss roll,这就难不倒你。

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  71. 喔,我跑来这里看你了。。呵呵。。。好美的虎皮巧克力酱蛋糕卷。颜色特别显眼,真的很好看。

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    Replies
    1. Li Shuan, 真的谢谢你,还特地跑来看我的虎皮蛋糕卷。这蛋糕是很好吃,就是用很多蛋黄,所以久久才做一吃。不过我一定会做你的香蕉蛋糕卷。:)

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