Achieve Swiss Roll Freedom: No More Asking ‘How to Divide Eight Swiss Rolls’
Cake Roll Ingredients: – Earl Grey tea powder: 4g – Milk: 65g (reduced to 55g after heating) – Corn oil: 50g – Low-gluten flour: 70g – Eggs: 5 (yolks 90g, whites 180g) – Fine sugar: 50g – Lemon juice (or white vinegar): 5g Cream Ingredients: – Whipping cream: 180g – Fine sugar: 12g Preparation Steps: 1. Heat 4g Earl Grey tea powder with 65g milk in a saucepan, then cover and let steep. After heating, milk reduces to 55g. 2. Add 50g corn oil to the tea-infused milk, whisk until emulsified. 3. Sift in 70g low-gluten flour, mix until no dry flour remains. 4. Add 5 egg yolks (90g), mix well and set aside. Preheat oven to upper heat 155°C, lower heat 150°C. Meringue Preparation: – Whip 180g egg whites with 50g fine sugar and 5g lemon juice. Start at low speed, increase to medium-high until large hooked peaks form. – Fold meringue into batter in three additions using Z-fold technique. – Pour batter into oilcloth-lined 28x28cm baking pan. Baking: – Bake at 150°C (upper and lower heat) in lower-middle rack for 30 minutes. Cover with foil in last 8 minutes to prevent burning. Cream Preparation: – Whip 180g cream with 12g sugar at low speed initially, then high speed until stiff peaks form. Assembly: – Remove cake from oven, tap pan lightly. Cool until warm. – Flip cake to reveal towel surface. Trim one edge at 45° angle. – Spread cream evenly, roll tightly, and refrigerate 2+ hours (or freeze 30 minutes). – Slice to desired size. Storage: Ideal for afternoon tea.
