Petitchef

Tiger skin swiss roll

Dessert
6 servings
45 min
25 min
Easy

Ingredients

Number of serving: 6

Ingredients:

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

Prepare 2 pcs - 12 x 12"lined square baking 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

Preparation

  • 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: Can use butter cream or jam to substitute the chocolate ganache cream as you like



Comments:

07/12/2011

Very very................ gooddddddddddd fantastic

(0) (0) Abuse
California John
California John, 25/06/2010

Seems complicated and time consuming, although maybe worth trying, and possibly very rich! Oh, where can I get cake stabilizer?

(0) (0) Abuse

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