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Earl Grey Tea Chiffon Cake Roll Recipe

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★★★★★

5 from 137 reviews

This delightful Earl Grey Tea Chiffon Cake Roll combines the aromatic flavors of Earl Grey tea with a light, airy chiffon cake and a smooth, creamy filling stabilized with gelatin. Perfectly moist and gently sweetened, this cake roll is an elegant dessert ideal for tea time or special occasions.

Ingredients

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Cake Batter

  • 1 1/4 teaspoons powdered gelatin, unflavored
  • 5 teaspoons water
  • 65 ml whole fat milk
  • 1 Earl Grey tea bag (around 3 grams)
  • 45 grams cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 40 ml neutral oil
  • 25 grams granulated sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 4 egg whites
  • 50 grams granulated sugar
  • 1/4 teaspoon cream of tartar

Whipped Cream Filling

  • 1 1/4 cup whipping cream (33% M.F.)
  • 1 tablespoon + 2 teaspoons granulated sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Steep the Earl Grey Tea: In a small saucepan, bring the milk to a light simmer, removing it as soon as bubbles appear on the side. Add the tea bag and cover to steep until cooled. Measure out 50 ml of the tea-infused milk, adding fresh milk if necessary to reach the correct amount.
  2. Prepare Tea Leaves: Open the tea bag and remove 1 teaspoon of the ground tea leaves for the batter (use 2 teaspoons for a stronger flavor). Set the milk and tea aside.
  3. Prepare Cake Pan: Line an 8 x 12 inch rectangular cake pan with parchment paper or a silicone mat to prevent sticking.
  4. Preheat Oven: Set the oven temperature to 325°F (163°C).
  5. Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking powder, sea salt, and granulated sugar (25 grams). Stir to combine evenly.
  6. Add Wet Ingredients: Create a well in the center of the dry ingredients and add the milk-tea mixture, neutral oil, egg yolks, and vanilla extract. Stir gently with a balloon whisk until combined, being careful not to overmix.
  7. Make Meringue: In a clean, dry, non-plastic mixing bowl, begin whipping the egg whites at slow speed until frothy, then add cream of tartar. Increase speed to medium until the whites become opaque and bubbles shrink, then gradually add 50 grams granulated sugar a little at a time. Beat on medium-high speed until stiff peaks form. Add gel color if desired at this stage.
  8. Fold Meringue into Batter: Gently fold one third of the meringue into the batter to lighten it, then fold in the remaining meringue carefully without stirring to avoid deflating the mixture. Use the batter immediately.
  9. Bake the Cake: Pour the batter into the prepared cake pan from a single spot, then spread evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 14 to 16 minutes or until a skewer inserted comes out clean and the cake springs back when lightly touched.
  10. Cool the Cake: Let the cake cool in the pan for 5 minutes before placing a cooling rack over the pan. Flip the cake onto the cooling rack and gently peel off the parchment paper or mat. Allow the cake to cool completely while preparing the whipped cream.
  11. Prepare Gelatin: Place water in a heatproof cup and sprinkle the gelatin on top to bloom for 5 minutes. Then, place the cup in a small saucepan with simmering water until the gelatin liquifies. Remove and let it cool to room temperature but remain runny.
  12. Chill Equipment: Refrigerate the mixing bowl and beaters for at least 15 minutes to help the cream whip better.
  13. Whip Cream: Beat the whipping cream with sugar on low speed in the chilled bowl, increasing to medium. When the cream begins to hold tracks, slowly pour in the cooled gelatin and add vanilla extract. Continue whipping until stiff peaks form. Do not overwhip.
  14. Assemble Cake Roll: Spread an even layer of the stabilized whipped cream over the cooled cake surface.
  15. Roll the Cake: Using the parchment paper, carefully roll the cake from the short edge to form a tight roll.
  16. Chill: Wrap the cake roll tightly with plastic wrap and refrigerate for at least 2 hours to set before slicing.
  17. Serve: Before serving, trim off the sides for a clean presentation. Store any leftovers in an airtight container in the refrigerator for 2-3 days.

Notes

  • Use fresh, high-quality Earl Grey tea for the best flavor.
  • Do not overmix the batter or deflate the meringue to maintain the chiffon’s light texture.
  • Chilling the mixing bowl and beaters improves cream whipping efficiency.
  • Gelatin stabilizes the whipped cream, helping it hold its shape for easier spreading and slicing.
  • If you prefer a stronger tea flavor, increase the ground tea leaves to 2 teaspoons.
  • Store the cake roll refrigerated and consume within 2-3 days for freshness.

Keywords: Earl Grey cake roll, chiffon cake roll, tea-flavored cake, whipped cream cake, gelatin stabilized cream, light chiffon cake, teatime dessert

Find it online: https://todayfoodrecipe.com/earl-grey-tea-chiffon-cake-roll-recipe/