Tiger skin cake roll

Prepare 5 eggs.

Separate the egg whites from the yolks.

Add 50 grams of corn oil to the sugar.

Stir until melted.

Sift in 50 grams of low-gluten flour and stir evenly in a Z-shaped motion.

Add 5 egg yolks.

Stir evenly again in a Z-shaped motion, and the egg yolk batter is ready.

Add 50 grams of sugar and 3 grams of lemon juice to an egg white (chill the egg white in the refrigerator for a few minutes in advance, with ice crystals around it).

Medium-high-speed whipping.

Speaking of the mixer, it has a large, strong curved hook that doesn't drip when shaken.

Take 1/3 of the meringue and add it to the egg yolk batter, then quickly fold it in.

Then pour everything into the remaining meringue.

Quickly stir to mix evenly.

The cake batter is ready; it has a glossy appearance and a sense of piling up.

Pour into a 28×28 baking pan, place it in a preheated oven, middle rack, with both top and bottom heat, bake at 150 degrees for 22 minutes, then switch to 160 degrees and bake for 8 minutes, switch to 160 degrees.

The cake is baked.

Let it air until warm, roll it up, place it in the refrigerator, and chill for 20 minutes to set.

Let's make the tiger skin part, prepare 8 egg yolks at room temperature.

Add 38 grams of fine sugar, and sift in 18 grams of cornstarch.

Using a hand mixer at high speed, whip until fluffy and pale. When you lift the mixer, the batter should fall in ribbons that can form an '8' without disappearing.

Pour into a 28×28 baking pan, middle rack, 190°C, bake for 8–10 minutes, adjust according to the browning in your own oven.

Alright.

Take out and let it cool to a warm temperature.

Flip it over.

Take out the cake roll.

Place the cake roll on the tiger skin and cut off the edges.

Roll it up and place it in the refrigerator to set for 20 minutes.

Cut into pieces before eating.

The cake has a delicate texture.

Soft and tasty.

Please have a taste.