Hi everyone, this is Lisa
Today, I'm going to share a delicious Earl Grey swiss roll cake recipe
Fluffy chiffon roll with a hint of black tea and bergamot orange
You can also taste a bit of black tea dusts
I am sure you will definitely love it
Heat the milk over low heat
Bring it to a simmer and remove the heat
Add 3 earl grey tea bags
Squeeze the teabags to make the milk tea more fragrant
Leave for 4-5 minutes
Measure the milk tea needed and set aside
Squeeze 2 teabags dry and get out the tea dusts
Use 4 large eggs, preferably between 60-65 grams each with shell
separate whites and yolks
Pour vegetable oil into milk tea
Stir for 2-3 minutes to fully emulsify
Oil and water are not separated at all
Fully emulsified cake batter rises more easily during baking
Add in the sifted flour in two batches
Stir in a zigzag motion until no flour is visible
The flour should not be overmixed
If the batter is overmixed, the texture of the cake will be a little dense
Add 2 egg yolks at a time
mix well after each addition
Add tea dusts
Egg yolk mixture should flow smoothly
Not too thick and not too thin
Preheat oven to 160 degrees
Pour a little lemon juice into the egg whites
White vinegar or cream of tartar can also be used to stabilize the meringue
Mix on medium-high speed to let in a lot of air
until big bubbles appear
Add 1/3 of caster sugar
Continue to beat on medium-high speed until the egg whites start to form fine bubbles
Add another 1/3 of the sugar and beat on medium speed
At this time, the meringue began to show obvious lines.
Add remaining sugar and change to low speed
until the tips of peak droop over, which is called soft peak
If the meringue is over-whipped, the cake will be a bit dry
and is more likely to crack while rolling
The meringue looks smooth and shiny
Pour 1/3 of the meringue into the egg yolk mixture
Fold it in from bottom to top
Then pour back into the remaining meringue
When stirring, make sure the batter at the bottom and the sides is well mixed
Or it is easy to cause large holes in the cake slices or the appearance of the pudding layer.
Use a 28cm square baking pan
Line the pan with this reusable baking mat
After pouring in the cake batter, shake the pan to evenly distribute
Gently tap or spin with a toothpick to remove small air bubbles in the cake batter
Put it in a preheated oven at 160C/320F, bake at 160C/320F on the middle rack for 25-28 minutes
Immediately transfer to a rack to cool
Let it cool for about 10 mins, then cover with baking paper and flip it over
Peel off the baking mat
If the bottom of the cake isn't like this, it is generally related to the lower heat
Now let's make a cream cheese filling with earl grey tea
Lightly whip the cream cheese softened at room temperature
Add icing sugar and continue to beat until completely smooth and creamy
Add tea dusts
Add the cream in several batches and beat on medium-low speed
Mix until stiff peak
When the cake are about your body temperature, spread a layer of filling
Use a rolling pin to lift the baking paper to let the cake roll up naturally
After rolling up, pull the baking out and press the rolling pin in the direction of the cake
Roll it up and put it in the fridge for about 1-2 hours to set
Remove the two ends
It's time to enjoy the dessert
This uniquely aromatic Earl Grey swiss roll cake is moist and fluffy
It's so delicious with a cup of English afternoon tea
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See you next time