After testing three different recipes, I have finalized this one. It offers a richer tea aroma and, in my opinion, the best flavor. This will be my go-to recipe from now on!
**Cake Base Ingredients:** • Eggs: 4 (70-63g each) • Cake Flour: 45g • Earl Grey Tea Leaves (crushed): 4g • Milk: 60g • Fine Sugar: 45g • Corn Oil: 40g • Lemon Juice: 3g **Earl Grey Cream Ingredients:** • Whipping Cream: 150g • Fine Sugar: 10g • Whipping Cream (for steeping tea): 100g • Earl Grey Tea Leaves (crushed): 2g **Instructions:** 1. For the tea cream: Add 2g of crushed Earl Grey tea leaves to 100g of whipping cream. Bring to a boil to infuse the tea flavor. Let it cool slightly, then cover with plastic wrap and refrigerate for at least 2 hours. 2. For the cake batter: Heat 60g of milk with 4g of crushed Earl Grey tea leaves until boiling. Turn off the heat, cover, and steep for 5 minutes to extract the tea aroma. Strain the milk tea into a mixing bowl, discarding the used tea leaves. 3. Add corn oil to the milk tea and whisk until fully emulsified and no oil streaks remain. 4. Sift in the cake flour and mix using a ‘Z’-shaped motion until no dry flour is visible. 5. Add the four egg yolks and mix with a ‘Z’-shaped motion until the batter is smooth. 6. For the meringue: Ensure the egg whites are pre-frozen until icy around the edges. Add lemon juice and all the fine sugar. Whip on high speed until clear trails form, then switch to low speed. The meringue should form soft peaks initially but needs to be whipped further until it reaches a stable state with small, firm hooks. 7. Gently fold one-third of the meringue into the yolk batter using a bottom-to-top motion until combined. Then, fold in the remaining meringue until uniform. 8. Pour the batter into a baking pan lined with oiled cloth. Smooth the surface and gently tap the pan to release large air bubbles. 9. Bake at 160°C (top heat) and 140°C (bottom heat) for 25 minutes. After baking, tap the pan to release steam and air bubbles. 10. Transfer the cake to a wire rack to cool. When warm to the touch, place a sheet of parchment paper on top, flip the cake over, and carefully remove the oiled cloth to reveal a smooth ‘towel’ surface. 11. For the final cream: Whip 150g of chilled whipping cream with 10g of fine sugar and the steeped tea cream from step 1 until stiff peaks form (about 90% whipped). 12. Spread the cream evenly over the cake. Using a rolling pin to assist, gently lift and roll the cake forward, tucking it in tightly. 13. Refrigerate the rolled cake for at least one hour before slicing and serving.
