Hong Kong-Style Three-Color Cake
A layered cake combining vanilla, strawberry, and chocolate sponges, filled with buttercream and wrapped in a tiger-skin sponge.
Ingredients
Eggs
1900 g
Caster sugar
845 g
Egg yolks
210 g
Cake flour
580 g
Cornstarch
85 g
Baking soda
40 g
SP (cake emulsifier)
55 g
Butter (melted)
450 g
Salad oil (heated)
40 g
Cocoa powder (heated)
25 g
Strawberry essence
to taste
Egg yolks (for tiger skin cake)
630 g
Cornstarch (for tiger skin cake)
115 g
Caster sugar (for tiger skin cake)
225 g
Buttercream frosting (filling and outer layer)
to taste
Instructions
1
Step 1
Beat ingredients A together until the caster sugar dissolves.
2
Step 2
Add ingredients B and mix at medium speed for 10 minutes.
3
Step 3
Add ingredients C and whip quickly until a peak holds and does not drip when touched.
4
Step 4
Heat and melt ingredients D, fold in and mix evenly, then divide into three equal portions.
5
Step 5
Heat ingredients E and fold into one portion of the batter; mix another portion with ingredients F.
6
Step 6
Pour the chocolate, strawberry, and plain batters separately into baking pans (40 cm × 30 cm), spread level, and bake at 190°C top heat / 120°C bottom heat for 20–25 minutes. Remove the skin after baking and let cool.
7
Step 7
Whip ingredients G together, pour into a baking pan, and bake at 220°C top heat (bottom heat off) for 5–8 minutes. Once baked, this becomes the tiger skin cake.
8
Step 8
Layer the three-color cake with buttercream frosting as filling. Refrigerate, then cut into 6 strips (5 cm × 40 cm).
9
Step 9
Spread buttercream frosting on the outside and roll up with the tiger skin cake.
