IMG_6408this is a fuss free swiss roll… took me 75 mins in total for the entire cake, including chilling cake and cleaning up (¬‿¬) this is not the point.. the point is, i’d baked a few tiger skin swiss rolls in the past but i’d never been satisfied with the skin.. i get the brown, but not that 3D effect. do you have the same problem? so i became an egg killer, trying different combinations, and here i am, presenting you with this version… it didn’t fail me (*^^*)

Ingredients (for a 25 x 25cm square pan)

chocolate swiss roll
recipe and directions adapted from my previous bake, mister dark chocolate swiss roll

tiger skin
4 egg yolks
30g icing sugar
15g cornstarch

80g whipping cream
8g icing sugar
few drops of vanilla extract (optional)

食材 (可做一个 25X25 厘米方形蛋糕)


糖霜 30克
粟粉 15克

淡奶油 80克
糖霜 8克
香草精 几滴 (可免)


IMG_6405– first prepare chocolate swiss roll, and allow to cool

– prepare tiger skin ~ preheat oven to 220 degrees C, grease and line baking pan with baking paper
准备虎皮 ~ 烤箱预热至 220摄氏度。烤盘涂抹油,铺上烘焙纸

– mix all tiger skin ingredients in mixer bowl. i beat these on speed 8 for 5 mins, and then turned it down to speed 1 for 2 mins

– this is a very sticky batter, so spread it carefully onto parchment paper that has been greased and lined on the pan

– place pan into centre rack of oven, and TURN ON THE GRILL MODE i.e. no lower heat, upper heat only

– bake for 3 mins (or 4, depending on the temperature of your oven). mine was done when it was nearly 3 mins
烤3分钟 (依照个人烤箱调试烘焙时间,可能需要烤4分钟)。我的在3分钟前就差不多了

– make sure you monitor the skin very carefully as it browns very quickly. remove from oven, and allow it to cool

– meantime, beat whipping cream with icing sugar and vanilla extract until you get shiny stiff peaks

– spread this on chocolate swiss roll, and roll the cake carefully with the help of parchment paper

– spread a thin layer of whipped cream onto tiger skin, and wrap it around the swiss roll. wrap the roll with parchment paper and chill in fridge to set for at least 3-4 hours before serving

Personal notes/温馨小贴士:

– i baked the swiss roll for 15 mins this time, and am happier with the “dryness” (i.e. not too much peel sticking on the parchment paper after peeling off)
这次的巧克力蛋糕卷我烤了15分钟,对这次的干性比较满意 (既是撕下烘焙纸后,比较“干净利落”)

– fill free to change filling (to other flavours or jam) to suit your desired taste

IMG_6406childhood memories… (⁎⁍̴̛͂▿⁍̴̛͂⁎)*✲゚*。⋆♡

Pollution index: 163 (unhealthy)


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