Tiger Skin Chiffon Cake Roll

Name: Tiger Skin Chiffon Cake Roll
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Yield: 8 slices
Cuisine: Asian
Ingredients: 4 large egg yolks (room temperature); 60 g sugar; 1 tbsp vegetable oil; 1 tbsp milk; 30 g all-purpose flour (sifted); 4 large egg yolks (room temperature); 40 g sugar; 40 ml vegetable oil; 50 ml milk; 80 g cake flour (sifted); 4 large egg whites (room temperature); 1/4 tsp cream of tartar; 80 g sugar

55 min 8 slices Medium

All Recipes

A stunning and light dessert featuring a unique tiger-patterned cake roll.

Prep

30 min

Cook

15 min

Total

55 min

Servings

Difficulty

Medium

The Tiger Skin Chiffon Cake Roll is a visually striking and delicately flavoured dessert that combines the lightness of chiffon cake with an eye-catching tiger pattern. Originating from Asia, this cake has gained popularity for its unique appearance and soft, fluffy texture. This version of the tiger skin chiffon cake roll incorporates a classic chiffon cake base, known for its airy structure and subtle taste, making it perfect for those who enjoy light desserts. The tiger skin pattern is achieved using a simple technique that creates a beautiful contrast on the cake's exterior, making it a showstopper at any gathering.

Instructions

Prepare the Tiger Skin

Preheat oven to 180°C (350°F). Line a 23x33 cm (9x13 inch) baking pan with parchment paper. Beat the egg yolks with sugar until pale. Gradually add oil and milk, mixing well. Fold in sifted flour until smooth.

Pro tip: Ensure the batter is smooth to prevent lumps in the tiger skin.

Bake the Tiger Skin

Pour the batter into the prepared pan and spread evenly. Bake for 8-10 minutes or until set and slightly golden. Let it cool slightly, then remove from the pan.

Pro tip: Do not overbake to keep the skin flexible.

Make the Chiffon Cake Batter

In a bowl, beat egg yolks with sugar until smooth. Mix in oil and milk. Gently fold in cake flour.

Pro tip: Avoid overmixing to keep the batter light.

Whip the Egg Whites

In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Pro tip: Ensure your bowl and beaters are clean and dry for best results.

Combine and Bake

Carefully fold the egg whites into the yolk mixture. Pour over the tiger skin in the pan, spreading evenly. Bake at 180°C (350°F) for 15 minutes or until a toothpick comes out clean.

Pro tip: Folding gently ensures the cake remains airy.

Roll the Cake

While the cake is warm, gently roll it with the parchment to form a roll. Let it rest rolled to set the shape. Once cool, unroll, fill with desired filling, and re-roll.

Pro tip: Rolling while warm helps prevent cracks.

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Tips & Tricks

Use room temperature eggs for better volume.
Roll the cake while warm to prevent cracks.
Choose a neutral oil for a delicate flavour.

Frequently Asked Questions

What is a tiger skin chiffon cake roll?

It's a rolled cake with a tiger-patterned exterior, combining chiffon cake's lightness with a decorative look.

How many calories are in a tiger skin chiffon cake roll?

Each slice contains about 210 calories.

Why is chiffon cake so light?

Chiffon cake is light due to the use of whipped egg whites folded into the batter, creating an airy texture.

Can I make a chiffon cake without cream of tartar?

Yes, you can substitute lemon juice or white vinegar in equal amounts to stabilize the egg whites.

How long does a chiffon cake roll last?

It lasts up to 3 days refrigerated; best enjoyed fresh.

Serving Suggestions

Serve this tiger skin chiffon cake roll as a delightful end to a meal or as a special treat with afternoon tea. It pairs beautifully with fresh berries or a dollop of whipped cream to enhance its delicate flavours. To make ahead, prepare the cake up to a day in advance, storing it wrapped in the refrigerator. It can be kept for up to 3 days, though it's best enjoyed fresh. If needed, the unfilled cake can be frozen for up to a month; thaw in the refrigerator before filling and serving.