Tiger Skin Swiss Roll

Ingredients

Ingredients:
Prepare 2 pcs - 12 12"lined square tray.
Tiger Skin sponge
1/2 teaspoon SP (cake stabilizer)
1/4 teaspoon Egg yellow coloring
1/2 teaspoon Vanilla extract
20 grams Melted butter
Use high speed to whisk eggs, sugar, vanilla extract,
inch Then use hand whisk to mix self raising flour and lastly pour in melted
Pour batter into prepared tray and put at the center rack of the oven , bake at preheated oven at 200C f
Remove sponge cake from tray immediately after baked and leave to cool.
Chocolate Sponge
75 grams Sugar
50 grams All purpose flour (Plain flour) - sifted
12 grams Corn flour
1/2 teaspoon Baking powder
1 teaspoon SP (cake stabilizer)
1 tablespoon Ice water
30 grams Melted butter
1/2 teaspoon Vanilla extract
2 teaspoons Chocolate paste
Use high speed to whisk eggs, sugar, vanilla extract and
inch Lower speed, add flour ingredients and ice water follow by
Pour batter into prepared tray and put at the center rack of the oven, bake at preheated oven 200C for 1
Remove sponge cake immediately after baked and leave to cool, then use your fing
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)
20 grams Butter
inch Chop semi sweet chocolate into smaller pieces and put it a bowl together with the b
medium Boil whipping cream at heat and pour on the chocolate pieces. Use hand whisk to
inch Put ganache cream fridge for few mins till semi set, stir <
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 cho
inch Put the roll the fridge for the ganache cream to set for about inch Dip your knife hot water and quickly dry it off before each cut
Kitchen note: Can use butter cream or jam to substitute

 



Yield:

6.0

Added:

Sunday, June 20, 2010 - 2:12am

Creator:

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