虎皮蛋糕 Tiger Skin Layer Cake

Instructions

• Steps (for chiffon cake)
• Separate egg york and egg white into 2 different bowls
• Mix egg york with water, corn oil and whip it with egg beater, add 2 rounds of self-raising flour, mix well each round, set it aside
• Whip egg white until soft peaks, mix with white vinegar and continue whipping, add 2 rounds of sugar, whip it until firm peak with patterns formed
• Pour half of the egg white portion into the egg york mixture and fold, then add the balance portion of egg white and fold again
• Pour into a mould, knock out the bubble and bake at 120°C for 45 minutes, retrieve and flip over, set it aside
• Steps (for tiger skin)
• Whip egg york and fine sugar with egg beater until the color fades, add cornstarch and continue whipping until it is concentrated
• Pour mixture into a 8 inches mould, even the surface and bake at 160°C for approximately 10 minutes (monitor and avoid over-baked)
• Retrieve and release mould, set it aside
• Steps (for combining tiger skin and chiffon cake)
• Cut the cake horizontally into 2 pieces, apply fruit jam on top of each layer, rest the tiger skin on the top layer, cut off the edges, you can store it in the fridge to consume later