Tiger Stripe Swiss Roll / 虎纹瑞士卷


A chiffon roulade with the tiger-stripe patten on the skin....you can, of course, leave the skin away, as this light chiffon roll tastes good of its own.
#Swiss Roll:#Tiger Stripe:


  1. Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
  2. Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.

  3. Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
  4. Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.

8 comments:

Fearless Kitchen 9/4/09 18:45

This looks really interesting. The stripes are really appealing.

[Reply]
Lavanya 9/4/09 19:40

very nice ..eye catching tiger stripes..want to have rifht awway...send over some here :)

[Reply]
Sophie 9/4/09 22:36

This is really pretty. It looks spongey and delicious, I also like the outside look.

[Reply]
Sara 10/4/09 04:02

What a beautiful looking cake! I'm sure it tastes great too.

[Reply]
Angie's Recipes 10/4/09 06:10

@Fearless Kitchen, Lavanya, Sophie, Sara

Thank you all for stopping by and support !

[Reply]
Ivy 10/4/09 06:51

Thanks a lot for visiting. Glad I found your beautiful site. The stripes are very original. I've never seen this kind of Swiss roll before and it looks beautiful and sounds delicious.

[Reply]
Sapuche 13/4/09 07:52

What a wonderful-looking cake. The stripes are distinctive and the entire roll looks airy and light. I see a lot of Swiss rolls in the Japanese shops and groceries where I live, but I've never tried to make one. Thank you for sharing this and giving me the opportunity to try!

[Reply]
5 Star Foodie 14/4/09 16:11

This is just gorgeous! I love the stripes and it sounds very delicious!

[Reply]


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