How to bake tiger skin cake with patterns

Tiger skin cake is a type of chiffon cake. There is a thin yellow layer on the outside. It tastes fragrant and soft. Tiger cake is filled with cream or jam. The taste is very good and the method is relatively easy to make. If you want to bake the surface into the shape of tiger skin, you must ensure the temperature. Preheat the oven to 200 degrees. Do not make the temperature too high to cause cracking. In addition, the time for beating the egg yolk should not be too long, about two and a half minutes will be enough.

Tiger Skin Cake:

3 eggs, 7 spoons of sugar, 3 spoons of butter (salad oil), 5 spoons of milk, 100 grams of low flour, 1 teaspoon of baking powder (or 100 grams of self-raising flour), 1/4 teaspoon of salt, 1/4 teaspoon of tartar powder (if not available, a few drops of lemon juice or white vinegar can be used instead), appropriate amount of whipped cream Tiger skin recipe: 100 grams of egg yolk (about 5), 40 grams of powdered sugar, 20 grams of corn flour Tiger skin baking: line the baking tray with paper, preheat the oven at 200 degrees, bake on the upper layer for about 4 to 5 minutes, do not open the oven door in the middle, otherwise the patterns will not be baked.

Skill

A. Thinner cakes should be baked in the middle layer of the oven, for a shorter time, at a temperature of about 180 degrees. This can prevent the cake from being too dry and from cracking when rolling; B. Turn the cake upside down out of the mold immediately after it comes out of the oven and place it on a cooling rack with the skin facing up (this will prevent moisture from wetting the skin and there will be no marks from the cooling rack); C. Let the cake cool for 3 or 4 minutes and you can handle it when it is still warm to the touch. There is no need to wait until it is completely cooled before rolling it up, as this will easily cause it to crack; D. The thickness of the cake should be determined according to the size of the mold. A cake that is too thick will easily crack when rolled. Prepare the chiffon cake roll in advance

Tips

1. Preheat the oven to 200 degrees, so that the cake will not be too dry and will not crack easily when rolled. Put it on the upper layer and bake for about 4 to 5 minutes. Do not open the oven during baking, otherwise no pattern will be baked out. 2. Note: The egg yolk should not be beaten too long or too short, between two and a half minutes and three minutes is enough. If you notice the egg yolk turns white during the beating process, turn off the machine immediately. If you beat too little or too much, the texture won’t appear when baked. 3. Beat the egg whites until they do not fall upside down; 4. It is best to use an electric whisk to stir the egg yolks slowly for a while, so that the cake will be softer; 5. The tiger skin phenomenon is produced by high-temperature heating during the production process. Therefore, the egg yolks must be stirred slowly for a while; 6. The thickness of the cake should be determined according to the size of the mold. A cake that is too thick will easily crack when rolled.