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

Quick answer

Total time: 40 min
Level: Medium
Servings: 8 servings
Ingredients: 8

About this dish

Earl Grey roll cake is a chiffon sponge sheet baked with finely ground tea leaves folded directly into the batter, then spread with lightly sweetened whipped cream and rolled into a tight spiral.

The meringue folded into the batter gives the sponge enough structure to hold its shape while rolling without cracking, a balance that depends on not overworking the batter after the egg whites go in. The tea leaf particles embedded throughout the crumb release bergamot fragrance with every bite -- a different quality from flavoring the cream separately, because the heat of baking fixes the aroma into the sponge itself. The cream filling is deliberately understated in sweetness so it supports the tea flavor rather than competing with it, and the fat content keeps the crumb moist even after overnight refrigeration. The cross-section of a sliced roll shows a clean gradient of pale brown sponge against white cream, with the tea flecks visible throughout. Bergamot aroma peaks when the cake is slightly cool rather than cold, making it worth pulling from the refrigerator fifteen minutes before serving.

Ingredients

servings

IngredientAmountUnit

cake flour70 gg

eggs4 eaea

sugar80 gg

vegetable oil30 mlml

Earl Grey tea leaves2 tbsptbsp

milk40 mlml

heavy cream250 mlml

sugar (for cream)25 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Season

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

Season

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

Heat

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

Heat

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

Season

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Finely ground tea leaves in the chiffon sheet release floral aromas throughout the cream roll.
Finish cue: Whip 250 ml heavy cream with 25 g sugar to about 80%, soft but spreadable.
Avoid this: Stop when the meringue looks glossy and the peak stands upright to avoid a dry, broken foam.
Storage and reheating: The cream filling is deliberately understated in sweetness so it supports the tea flavor rather than competing with it, and the fat content keeps the crumb moist even after overnight refrigeration.