Earl Grey Swiss Roll

Ingredients:

Earl Grey Swiss Roll

  • 165g milk
  • 3 earl grey teabags
  • 6 eggs
  • 65g vegetable oil
  • 100g self raising flour
  • 92g sugar

Earl Grey Syrup

  • 3 earl grey teabags / 6g earl grey fanning
  • 100g boiling water
  • 60g caster sugar

Earl Grey Whipped Cream

  • 180g whipping cream
  • 10g caster sugar
  • 1/4tsp vanilla extract

Equipment:

  • 28 x 30cm baking tray
  • Electric mixer
  • Sieve
  • Whisk
  • Spatula
  • Mixing bowls
  • (piping bag + piping nozzle)

Prep time:

1.25hrs

Cooking time:

25mins

Refrigerating time:

15mins

Steps:

Earl Grey Swiss Roll

  1. Preheat the oven to 160°C.
  2. Boil 180g of milk on medium heat, switch to low heat.
  3. Add 3 earl grey teabags to the milk, simmer for 4 minutes whilst stirring and pressing the teabags occasionally.
  4. Transfer 75g of milk tea to a mixing bowl, set aside and wait for it to cool.
  5. Empty the tea dust from the teabags and set aside.
  6. Separate 6 eggs into egg yolk and egg white, ensure that the mixing bowl containing the egg white is free from oil or water.
  7. Add 65g of vegetable oil into 75g of earl grey milk tea, whisk for 2-3mins for it to fully emulsify.
  8. Sieve 100g of self raising flour into the mixture whilst whisking to combine.
  9. Add the egg yolks into the batter one at a time, mix well.
  10. Add half of the tea dust into the batter, mix well.
  11. Whisk 6 egg white with an electric mixer whilst adding 92g of sugar gradually until you get a soft peak.
  12. Gently fold in 1/3 of the egg white into the batter, repeat until all the egg white is added and that the mixture is mixed well using a spatula.
  13. Transfer the batter into a baking tray lined with baking paper, bake at 160°C for 25mins.

Earl Grey Syrup

  1. Add 3 earl grey teabags to 100g of boiling water, wait for a few minutes for the colour and flavour to diffuse into the water.
  2. Sieve the earl grey tea into a saucepan, turn on medium heat.
  3. Add in 60g of caster sugar, stir until all the sugar has dissolved and it boils.
  4. Remove from the heat and allow it to cool, the syrup should have thickened.

Earl Grey Whipped Cream

  1. Add 180g of whipping cream, 10g of caster sugar and 20g of cooled earl grey syrup into a mixing bowl, use an electric mixer to whisk until the cream starts to thicken and leave light marks when the mixer is swirled around.
  2. Add 1/4tsp of vanilla extract and the remaining tea dust into the cream, whisk until a small stiff peak can be seen when the electric mixer is lifted.
  3. Refrigerate for 15 minutes.

Assembling the Swiss Roll

  1. Spread 130g of earl grey whipped cream onto the cake.
  2. Lift the baking paper from one of the sides and start rolling the cake.
  3. Pipe the remaining earl grey whipped cream onto the top of the Swiss roll.
Tips
  • To decorate the Swiss roll, try adding some berries on top.
  • If you have a larger baking tray, use baking paper to fold a ‘barrier’ so that the batter would be confined in an area that is approximately 28x30cm.
  • You could also spread all of the earl grey whipped cream onto the cake instead of piping it on the top of the cake.