Earl Grey Roll Cake (Tea-Infused Chiffon Cream Roll)

Name: Earl Grey Roll Cake (Tea-Infused Chiffon Cream Roll)
Prep time: 25 min
Cook time: 15 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: cake flour 70 g; eggs 4 ea; sugar 80 g; vegetable oil 30 ml; Earl Grey tea leaves 2 tbsp; milk 40 ml; heavy cream 250 ml; sugar (for cream) 25 g

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Medium
Servings: 8 servings
Ingredients: 8

About this dish

Instead of grinding the leaves into the batter, this roll steeps Earl Grey in warm milk and strains it.

The sponge carries bergamot aroma without visible tea specks. The chiffon sheet gets its lift from a folded meringue and stays soft enough to roll. Rolling it once while still warm, paper and all, sets the curve so it is less likely to crack when filled later. The whipped cream is only lightly sweetened, leaving the tea as the main flavor.

Ingredients

servings

IngredientAmount

eggs4 ea

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Instructions

6 steps

1

Warm 40 ml milk until it just steams, then steep 2 tablespoons Earl Grey tea leaves for 5 minutes.

Strain well and let the infused milk cool so it does not cook the yolks later.
2

Beat 4 yolks with 40 g sugar until lighter in color.

Mix in 30 ml vegetable oil and the tea milk, then sift in 70 g cake flour and stir only until no dry flour is visible.
3

Foam 4 egg whites, then add the remaining 40 g sugar in portions and whip to stiff peaks.

Stop when the meringue looks glossy and the peak stands upright to avoid a dry, broken foam.
4

Fold the meringue into the yolk batter in 3 additions, lifting from the bottom with broad strokes.

Spread evenly in the pan and bake at 180°C for 12-15 minutes, until the surface springs back lightly.
5

Turn the baked sheet out right away, let the strongest steam escape, and loosely roll it with the paper while still warm.

This trains the shape and helps prevent cracking when the cream is added later.
6

Whip 250 ml heavy cream with 25 g sugar to about 80%, soft but spreadable.

Unroll the cooled sponge, spread the cream evenly, roll tightly, wrap, chill for at least 2 hours, then slice cleanly.