Earl Grey Roll Cake
A chiffon sponge infused with Earl Grey tea leaves, rolled around whipped cream. Light, fragrant, and delicately perfumed with bergamot.
Instructions
- 1
Warm milk, steep Earl Grey leaves for 5 minutes, then strain.
- 2
Mix yolks with half the sugar, add oil and tea milk, sift in flour and mix.
- 3
Whip whites with remaining sugar to stiff peaks.
- 4
Fold meringue into yolk batter in 3 additions, spread on pan, bake at 180°C for 12-15 minutes.
- 5
Flip sheet to cool, whip cream with sugar to 80%, spread and roll tightly.
- 6
Wrap in plastic and chill at least 2 hours before slicing.
Tips
Nutrition (per serving)
Adjust Servings
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