Tiger Skin Swiss Roll
By: Anncoo
Published: Sunday, June 20, 2010 - 2:12am

Ingredients




Ingredients:

Prepare 2 pcs - 12  12"lined square tray.
Tiger Skin sponge

6 Egg yolks
1 Egg white
45 grams Self Raising Flour
50 grams Caster sugar or Icing sugar
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

3 Egg yolks
2 Egg whites
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 
inch Lastly add  melted butter
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)

125 grams Semi sweet chocolate
20 grams Butter
90 grams Whipping cream
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 











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