Tiger Skin Swiss Roll
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 gently tear away the sponge cake skin with your finger tips.
- 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
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?
This is picture perfect.. wow.. My mum is yr of the tiger and she would LOVE this! I'm bookmarking it!
A lot of chocolate, sure very tasty, yum yum…
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
This look gooood! Thanks for sharing. I'll bookmark this and try it out when my boys are back to school.
Beautiful cake. All you need are some chocolate ears and tail.
Mimi
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 😉
Perfect rolls! So allow it to cool before rolling? Mine breaks.
This looks awesome and sounds super delicious!! Would love to try this out for my kids!!
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。。。
Whenever I see your posts on cakes, it makes me miss Korean bakeries! Your cakes always look so authentic and delicious.
Ann,
I was speechless when I saw your swissroll, it's so so so beautiful. You are so pro.
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.
I usually get my Tiger Roll from Bengawan Solo. How do you get that Tiger Skin on the roll?
I have made jelly roll hundreds of time but never one as pretty as this one! I will be making this soon!
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?
This looks great and the cake really has tiger skin. 🙂
yes the colors totally remind me of tiger strips… really cute 🙂
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。
This reminds me that I haven't baked tiger skin wrapped Swiss roll for a long while…yours looks very pretty.
wow,looks like heaven!
This is one gorgeous roll! I really need to move to your neighborhood. Better still next door to you.
wow this is a killer swiss roll
Hi Ann, I love it. It looks great, chocolate ganache, yummmmm.
That looks awesome. Very creative Anncoo. A+++
Cheers!
what a great colours!
This cake looks seriously too good to eat!
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
That looks so cool. I don't think we have cake stablizer in the states. Do you need it?
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?
Tiger skin, yeah! Love your photos. 🙂
Have been searching for this recipe for sometimes … I certainly will try this 😉
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
You've made this like a PRO! Impressive!
This is awesome! Very suitable for this Year of the roaring Tiger!
this is like a work of art. so pretty, but i'd still devour it. lol
I love how the layers look, especially in the last picture! The cake looks really soft and spongey!
Awesome swiss rolls…too good
Wow, this swiss roll looks picture perfect, amazing!
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。
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。:)
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。
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。:)
yes the colors totally remind me of tiger strips… really cute 🙂
I have made jelly roll hundreds of time but never one as pretty as this one! I will be making this soon!
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
This is picture perfect.. wow.. My mum is yr of the tiger and she would LOVE this! I'm bookmarking it!
Whenever I see your posts on cakes, it makes me miss Korean bakeries! Your cakes always look so authentic and delicious.
Wow, looks so special!
I need to polish up my skill before I can bake like you, hehe…
wow,looks like heaven!