Tiger Skin Angel Cake Roll

A total of 8 large eggs. Separate the egg whites and yolks.

Make the batter. Pour 110g of egg whites, 50g of milk, and 40g of corn oil together, and mix evenly with a hand whisk. Sift in 65g of low-gluten flour and 15g of milk powder, and stir in a Z-shaped motion until there is no dry flour left. Set aside.

Make meringue. Add a few drops of white vinegar (or lemon juice) to 210 grams of egg whites, and beat at high speed with an electric mixer. Gradually add 55 grams of sugar in three portions, and beat until it forms stiff peaks.

Take 1/3 of the meringue and add it to the batter, folding it evenly with a rubber spatula. Pour all the mixed batter into the meringue and fold and cut until the meringue and batter are completely combined.

*28 Line the baking tray with parchment paper, pour the batter into the tray from a height, use a scraper to spread the cake batter evenly around and smooth it out, give the tray a few light shakes on the countertop to remove large air bubbles, and if there are still noticeable bubbles, poke them with a toothpick.

Place in a preheated oven, middle rack, top and bottom heat, 100°C (the actual temperature inside this oven is 150°C) and bake for 35 minutes (the specific time and temperature should be determined according to your own oven).

After taking it out of the oven, gently tap the mold to release internal heat and prevent shrinkage or collapse. Hold the parchment paper on both sides with both hands and lift the cake out of the baking pan, placing it on a cooling rack. Carefully peel off the parchment paper around the edges, lay a sheet of parchment paper on top of the cake, and flip the cake over, so that the bottom of the cake is now facing up.

Peel off the original parchment paper from the bottom, and at the end of the cake, use a knife to make a small diagonal cut, which helps with sealing. At the start of rolling the cake, cut 3-4 shallow lines that don’t go all the way through; this prevents the center from cracking when rolling. Spread a layer of filling—it's fine to apply the filling to both the front and back of the cake, because the cake roll will be wrapped with a layer of tiger skin on the outside, which won’t affect its appearance.

Use a rolling pin to roll up the parchment paper, moving the cake forward to roll it up, and the cake roll is complete.

Make tiger skin. Place a bowl containing 8 egg yolks over 50-degree hot water (whipping over hot water can greatly increase the success rate and speed of beating the egg yolks), add 35 grams of sugar, and beat evenly with an electric mixer. Add 15 grams of cornstarch, and beat until the egg yolks turn pale, have distinct patterns, and when dripped, the patterns do not immediately disappear, or are able to hold a figure-eight shape for 5 seconds without disappearing.

Pour the egg yolk batter into a 28*28 baking pan lined with parchment paper, spread it evenly, and put it into a preheated oven on the middle rack, with both top and bottom heat, at 150°C (the actual temperature inside my oven is 200°C) to bake for about 8 minutes. Keep an eye on the oven, as tiger stripes will appear quickly. Bake until golden brown.

After coming out of the oven, remove the parchment paper around the edges. Place a sheet of parchment paper over the tiger skin surface, then flip it over. At this point, the tiger skin is face down and back up, and spread a thin layer of salad dressing on the surface to create adhesion.

Tear off the parchment paper from the cake roll, place the cake roll with the seam side up in the center of the tiger skin, lift the tiger skin with the parchment paper, wrap the cake roll tightly, shape it, and let it cool.

Cut off the head and tail, then cut into sections for eating.

Complete in color, aroma, and taste.