Introduction

This Earl Grey Tea Chiffon Cake Roll is a delightful treat that combines the light, airy texture of chiffon cake with the fragrant notes of Earl Grey tea. Perfect for tea time or as a delicate dessert, this cake roll is filled with a smooth, slightly sweetened whipped cream that sets beautifully with gelatin.

A grey rolled cake with a smooth, soft texture, filled with a thick white cream layer spiraled inside. On top, there is a thick line of white cream spread evenly, decorated with bright red halved strawberries, shiny dark red cherries with stems, small yellow flowers, and green leaves providing a fresh look. The cake is placed on a white rectangular plate on a white marbled surface, with extra halved strawberries and cherries placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 + 1/4 teaspoons powdered gelatin, unflavored
5 teaspoons water
1 1/4 cup whipping cream (33% M.F.)
1 tablespoon + 2 teaspoons granulated sugar
2 teaspoons vanilla extract
4 egg whites
50 grams granulated sugar
1/4 teaspoon cream of tartar*
Optional: gel color
45 grams cake flour*
1 teaspoon baking powder
1/4 teaspoon sea salt
65 ml whole fat milk
1 Earl Grey tea bag (around 3 grams)
40 ml neutral oil*
25 grams granulated sugar
3 egg yolks
1/2 teaspoon vanilla extract

Instructions

Step 1: In a small saucepan, bring the milk to a light simmer. Remove from heat as soon as bubbles appear on the side. Add the Earl Grey tea bag, cover, and steep. Once cooled, measure out 50 ml of the milk, topping up with fresh milk if needed. Remove 1 teaspoon (or 2 teaspoons for stronger flavor) of ground tea from the bag and set aside along with the milk.
Step 2: Line an 8 x 12 inch rectangular cake pan with parchment paper or a silicone mat. Preheat the oven to 325°F (160°C).
Step 3: In a large bowl, sift together cake flour, baking powder, sea salt, and the reserved ground tea. Stir to combine.
Step 4: Create a well in the center of the dry ingredients and add the wet ingredients: whole milk with tea, neutral oil, granulated sugar, egg yolks, and vanilla extract. Gently whisk with a balloon whisk until combined, taking care not to overmix. Set aside.
Step 5: In a clean, dry, non-plastic bowl, beat egg whites on low speed until frothy. Add cream of tartar. Increase to medium speed until whites become opaque with smaller bubbles, then gradually add 50 grams granulated sugar a little at a time.
Step 6: Increase to medium-high speed and, if using, add gel color. Whip until stiff peaks form to create the meringue.
Step 7: Fold one third of the meringue gently into the milk-flour mixture to lighten the batter. Then carefully fold in the remaining meringue without stirring. Use the batter immediately.
Step 8: Pour the batter into the prepared cake pan from one spot. Spread evenly with an angled spatula. Tap the pan on the counter to release large air pockets.
Step 9: Bake for 14-16 minutes at 325°F (160°C), until a skewer inserted comes out clean and the cake springs back when touched.
Step 10: Let the cake cool for 5 minutes in the pan, then flip it over onto a cooling rack. Gently peel off the parchment paper or silicone mat. This side will become the top of the cake roll. Let cool completely while preparing the filling.
Step 11: Chill your mixing bowl and beaters in the fridge for at least 15 minutes to aid in whipping the cream.
Step 12: Sprinkle gelatin over water in a heatproof cup to bloom. Let sit for 5 minutes. Place the cup in a small saucepan with simmering water until gelatin liquefies. Remove and cool to room temperature.
Step 13: Beat the chilled whipping cream and 1 tablespoon + 2 teaspoons sugar on low speed, increasing to medium. When soft peaks start to form, slowly pour the cooled gelatin in between the whisk and bowl. Add vanilla extract. Beat until stiff peaks form, being careful not to over whip.
Step 14: Spread an even layer of the whipped cream over the cooled cake. Use the parchment paper to help roll the cake tightly from the short edge.
Step 15: Wrap the cake roll with plastic wrap and refrigerate to set before slicing.
Step 16: Before serving, trim the edges for a clean presentation.

Tips & Variations

Use fresh eggs and ensure bowls and beaters are completely clean and dry for the best meringue.
Adjust tea strength by increasing or decreasing the amount of ground Earl Grey added to the batter.
If you prefer, substitute the neutral oil with melted unsalted butter for a richer flavor.
Gel colors are optional but can add a lovely pastel tint if desired.

Storage

Store the cake roll in an airtight container in the refrigerator for 2-3 days. To serve, slice with a sharp knife. This cake is best enjoyed chilled and should be kept refrigerated to maintain the whipped cream filling.

How to Serve

A rolled cake with a gray sponge outer layer and a thick, smooth white cream swirl inside, placed on a white rectangular plate on a white marbled surface. The top of the cake has a layer of white whipped cream decorated with several halved bright red strawberries, whole dark red cherries, small yellow flower buds, purple flower accents, and green leaves, adding vibrant colors and textures. A few halved strawberries and cherries are placed on the plate next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare and roll the cake a day in advance. Keep it tightly wrapped in plastic wrap and refrigerated. It may even taste better the next day as the flavors meld.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize egg whites but can be omitted. Without it, whip the egg whites until stiff, but be gentle when folding to avoid deflating the meringue.