This recipe caught my attention when I was flipping through my collection. The recipe looks simple and easy so I gave it a try. Usually tiger roll has 2 layers, the outer layer is the tiger skin and the inner roll is the normal swiss roll. But this recipe just uses the outer layer so I find it quite unique. This will be my last submission to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.
This is a very rich tasting roll. You will get what I mean when you look at the ingredients. Personally I still prefer a lighter version of swiss roll but some of my colleagues who tried it gave rather good comment. I find it more like nonya kueh than cake...lol! If you are making macarons and have lots of egg yolks to spare may give this a try.
Recipe adapted from "A Touch Of Classic Baking" by Kevin Chai
180g Egg yolks (approx. 8-9 yolks)
70g Icing sugar (original 75g)
40g Corn flour
1/2tsp Vanilla extract (optional)
75g Cream cheese
30g Castor sugar (original 40g)
125g Butter (salted)
Preheat oven to 200 deg C. Line the base of the tray (10"x14").
1. To make cake, whisk egg yolk with icing sugar and vanilla until pale and creamy. Fold in corn flour until well blended.
2. Spread batter into the lined baking tray. Bake in preheated oven for 3-4 mins.
3. To make cream, beat cream cheese, sugar and butter until light & fluffy.
4. Cut cake into halves, spread cream over the cake. Arrange banana on it and roll up. Leave for awhile before slicing.