CNY inspired Tiger Swiss Roll
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CNY inspired Tiger Swiss Roll

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From YoRipe by Kelly Chee
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Level

moderate

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Cooking

30 min

Ingredients

Servings

8
Egg Yolk
4 pieces
Caster Sugar
20 g
Vegetable Oil
40 g
Orange Juice
45 g
Sifted Cake Flour
60 g
Orange Zest
1 tbsp
Charcoal Powder
1 tsp
Hot Water
1 tsp
Egg White
4 pieces
Caster Sugar
45 g
Dark Chocolate Couverture
100 g
Heavy Cream
70 g

How to cook

Prepare batter

  • Whisk egg yolks and caster sugar, followed by vegetable oil and orange juice. Mix well to combine.
  • Add the sifted cake flour and mix well to combine.
  • Split the batter into 1/3 and 2/3.
  • 1/3 batter: Mix 1 teaspoon of charcoal with 1 teaspoon hot water and mix well. Add into the 1/3 batter and mix well.
  • 2/3 batter: Add orange zest and mix well.

Prepare meringue

  • To make meringue, whisk the egg whites till soft peaks and begin adding sugar into the whites in 3 parts.
  • Whisk till stiff peaks.
  • Divide meringue into 1/3 and 2/3.
  • 1/3 meringue: Fold into the batter with charcoal
  • 2/3 meringue: Fold into the batter with orange zest.

Start baking

  • Pipe tiger stripes using charcoal batter and bake the pattern for 2 - 3 mins at 160 degrees celsius.
  • Pour the remaining batter onto the tray and bake for 160 degree celsius for 20 to 22 minutes or until the bamboo skewer comes out clean.
  • To make chocolate cream filling, heat the saucepan with heavy cream on a low to medium heat on the stove and bring mixture to a light simmer. Stir from time to time.
  • When you see steam rising from the surface and small bubbles forming at the sides, turn off the heat and pour the mixture onto the chocolate immediately.
  • Let chocolate sit in the cream for about 2 minutes before stirring it. Stir till mixture is smooth, shiny and glossy. Put in fridge until ready to use.

Assemble & serve

  • Once cake is ready, put it out to cool for 5minutes before rolling it.
  • Place the rolled cake into the fridge to cool the cake completely.
  • Once cake is cooled, unroll the cake and put the chocolate filling on the cake. Roll the cake and place it in the fridge for another 1 hour before eating.
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