The granulated sugar I use is vanilla granulated sugar, so there will be a few dark specks; regular granulated sugar can also be used. Vanilla granulated sugar offers a more layered flavor and is sweeter and more fragrant.
Eggs: 5
Milk: 55g
Corn oil: 40g
Cake flour: 60g
Earl Grey black tea: 4g
Granulated Sugar 55g
Lemon Juice 3g
Salt 1g
Heavy Cream 200g
Separate 5 eggs into egg whites and egg yolks, placing them into two large bowls.
Add 55g milk to the egg yolks.
Add 40g corn oil.
Weigh 60g of cake flour.
Weigh one 2g packet of Earl Grey tea powder.
Sift the cake flour and Earl Grey tea together into the egg yolk bowl.
Set aside without stirring for now.
Weigh 50g of granulated sugar. (For those who prefer less sweetness, 45g of granulated sugar is sufficient.)
Squeeze a few drops of lemon juice or white vinegar into the egg whites. (3g)
Add 1g of salt.
Whip until medium bubbles form, then add half of the granulated sugar and continue whipping. Set the hand mixer to speed 4.
Whip until small bubbles form, then add the remaining sugar and continue whipping. Set the hand mixer to speed 5.
Finally, beat until obvious lines appear, then use speed 1 to remove air bubbles.
Whip until the meringue is fine and glossy, forming a small elastic hook when lifted. The lines should not disappear, and when the bowl is inverted, the meringue should not flow. This indicates it is ready. (If the meringue is over-whipped, the cake is prone to cracking during baking, though it will not easily collapse.)
Without powering on the hand mixer, stir briefly to combine the flour and egg mixture until no dry flour remains.
Turn on the power and mix the flour and egg mixture at the lowest speed for 15 seconds until evenly combined.
Preheat the oven to 150°C with both upper and lower heat, and bake for ten minutes.
Fold the batter and meringue together.
First, add one-third of the meringue to the batter.
Fold from the bottom up until evenly combined.
Add the remaining half of the meringue.
Fold from the bottom of the bowl until evenly combined.
Pour the mixed batter into the meringue.
Fold from the bottom of the bowl until evenly combined.
Pour the batter into the mold from a height of 20 cm. Smooth the surface with a spatula and tap the mold lightly twice.
Bake in the oven at 150°C for 30–35 minutes.
100 g heavy cream.
One 2 g packet of Earl Grey tea powder.
Heat over medium-low heat until boiling to release the aroma of the Earl Grey tea.
Pour into a bowl, seal well, and freeze in the refrigerator for 15 minutes.
100g whipping cream.
Add 10g granulated sugar. Pre-chilled Earl Grey black tea whipping cream. Whip the cream at low speed for several minutes until it reaches a firm consistency, suitable for use as filling cream. The cake is out of the oven! 🌟 Gently tap the baking pan once to release the hot air. 🌟 Let it rest for 2–3 minutes so the cake sets slightly and becomes less sticky to the paper. (A freshly baked cake roll is too hot and too soft; if inverted immediately, the surface tends to stick and tear.) (This step protects the cake surface; it is not intended to let the cake cool and shrink.) 🌟 Invert immediately. A non-stick baking pan is used without parchment paper; the cake must cool to hand temperature before unmolding. (If parchment paper is lining the bottom of the pan, invert onto a fresh sheet of parchment paper, then peel off the bottom parchment to protect the cake surface from tearing or sticking.) Invert and unmold the cake roll onto a sheet of parchment paper. For a reverse roll, flip the cake over after unmolding so the towel-roll surface faces down. Trim the four edges with a 45° diagonal cut. (Two opposite edges should be parallel diagonal cuts.) Spread with dairy cream.Pipe a row of cream mounds along the 4cm-wide edge. Wrap with parchment paper, secure the shape with clear tape, and refrigerate for 4 hours. When slicing, wipe the knife clean after each cut, heat the blade with a hairdryer, and then cut. Separate the slices with silicone paper. Extremely fragrant! The delicious Earl Grey tea cake roll is now ready!
