Tiger Roll Cake

 

This Tiger roll uses the same technique as orange chiffon recipe. Check out the previous post for the recipe.

For this roll cake, bake in a quarter sheet pan at 160C for 20-22 mins.

*Tip: If you are worried you may accidentally smudge the black stripes while piping the orange batter, you can bake the patterns for 2-3min at 160C before filling with orange cake batter to set the patterns first (optional but useful for first-timers)❤

I further tried to make Tiger stripes in the cream using chocolate and chantilly cream 🙈. Not sure what to make of it😆. 

Recipe for Chocolate-Chantilly Filling: Whip 1 cup cold heavy cream (240g) with 55g icing sugar and 1/2 tsp vanilla till firm peaks. Remove 1/3 cream and fold in cocoa paste (1 tsp cocoa powder/1 tsp cream).
Pipe humps of chocolate cream, fill the rest with chantilly cream and then roll up.

Have a great CNY in advance!

With love,

Susanne