Tiger Roll
For our third baking lesson at Creative Culinare, we learned to bake a basic roll and the "famous" tiger roll. As with sponge cakes, oil is used in place of butter, thus making the sponge cake light as air.Baking the basic roll was quite straight forward. In fact, it is one of easiest cakes to bake. To decorate the roll, we can either make a rainbow roll (roll with 3 colours) or a feather roll. As we do not like to add colouring to our food, we opted for the feather roll instead. We were taught how to make the feather pattern on the roll using a satay stick. Our feather roll turned out very well and earned a lot of compliments from Chef Judy. Most of our classmates prefer to go for the rainbow roll instead.
The tiger roll actually consists of 2 parts - the "tiger skin" and the roll, each baked separately, then rolled together. We were told that this was an "accidental" creation by a Malaysian pastry chef. In this recipe, it takes 10 eggs to make the "tiger skin" and 5 for the basic roll. Hence, while it is a beautiful combination, being cholestrol-conscious, we resolved to do without the "tiger skin" in future.
The gods must be smiling on us today. Our rolls didn't crack -- this seems to be a common problem among comments posted on various blogs. To avoid the cracking, the common advice posted is to roll it immediately when it is out of the oven over a slightly wet towel. We did none of this and yet our rolls are soft and easy to roll. Kudos to Chef Judy's recipes!
Feather Roll
Hmm...now, we won't need to fret what to give friends for Christmas :) We will bake them swiss rolls with different types of fillings. Choc chips for the choc lover, maybe one with fresh strawberries or mangos for the fruit lover. The list goes on ...
More Pictures
Creative Culinaire Swiss Roll Lesson
