Tiger Stripe Cream Cake Roll

Prepare the cake ingredients: Eggs with shells weigh about 60 grams each, and use a neutral-flavored oil for the vegetable oil, such as soybean oil, corn oil, or sunflower oil;

Separate the egg white and yolk, and put the egg white into a clean bowl free of oil and water;

Gradually add corn oil and milk to the egg yolks, mixing evenly until there are no oil spots;

Sift in the low-gluten flour;

Stir into a batter in an irregular manner, lift the whisk, and let the batter flow down smoothly;

Take 1/5 of the egg yolk batter and mix it evenly with bamboo charcoal powder;

Egg whites are beaten at medium-high speed with an electric mixer, adding the granulated sugar in three portions. The sugar is added when coarse bubbles appear, when the mixture becomes a fine white foam, and when obvious streaks appear. The egg white mixture should be smooth and glossy, and when the mixer is lifted, the egg whites should form soft peaks.

Mix three times the amount of egg white batter with the bamboo charcoal batter evenly, and pour it into a piping bag;

Preheat the oven to 165°C; line a 28*28cm baking tray with parchment paper, pipe out the tiger skin pattern, and place it in the middle of the preheated oven to bake for 2 minutes to set the shape;

Mix the remaining batter with the egg white mixture to form the cake batter;

Pour the cake batter into the baking pan;

Squeeze the remaining bamboo charcoal batter onto the surface and smooth it with a scraper;

Place it in the middle layer of the preheated oven, first bake at 165°C with both top and bottom heat for 10 minutes, then switch to 160°C and bake for another 10 minutes;

After coming out of the oven, transfer it to a cooling rack, tear off the parchment paper around the edges, place a clean piece of parchment paper on the surface, flip it over, and remove the parchment paper from the bottom; flip it again, with the smooth side facing up, cover with parchment paper, and let it cool for 5 minutes;

Place 180 grams of animal light cream that has been refrigerated for more than 8 hours and 10 grams of fine granulated sugar into a bowl;

Use an electric mixer on medium-high speed to beat until stiff peaks form, that is, obvious ridges appear and the frosting is firm.

Slice off the top and bottom edges of the cooled cake pieces at an angle, spread the light cream evenly, thicker on the side closer to you and a thin layer on the far side;

Rolled into a roll;

Wrap it well with oiled paper and refrigerate for 1 hour; I use this kind of cake toast hand-carry box, which can both seal to ensure hygiene and serve as a substitute for a plate, keeping the cake roll flat and maintaining its shape;

Cut off the uneven parts on both sides, and cut the remaining portion into pieces. Wipe the cake knife clean after cutting each piece.