Earl Grey Roll Cake (Tea-Infused Chiffon Cream Roll)
Earl Grey roll cake is a chiffon sponge sheet baked with finely ground tea leaves folded directly into the batter, then spread with whipped cream and rolled into a spiral. The egg white meringue in the batter gives the sponge enough elasticity to roll without cracking, while the tea leaf particles embedded throughout release bergamot fragrance with every bite. The whipped cream filling is kept deliberately light in sweetness so it supports rather than masks the tea flavor. When sliced, the cross-section reveals a clean spiral of pale brown sponge and white cream. The bergamot aroma is most vivid when the cake is slightly cool, making it ideal to prepare ahead and serve chilled.
Adjust Servings
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.
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