Tiger Skin Ingredients:
8 Egg Yolks (from eggs that weigh 65-67g each with shell)
Whisk the egg and sugar till light pale in colour.
Add in the cornstarch.
Gently mix it with a whisk , or a spatula if you prefer.
Pour the cake batter into a 28cm x 34cm baking pan.
Preheated oven at 200°C.
Baking Mode: Top & bottom heating elements without fan.
Baking Temperature: 200°C
Baking Time: 8 minutes
Turn the tiger skin cake right side down. Cut off the access according to your swiss roll.
Gently roll up the swiss roll.
Cut off the access.
I recommend you to watch the video tutorial for more clear instructions!