Milk Tea Chiffon Roll Cake
- 3 Eggs
- 1 pinch Salt
- 45 grams Sugar
- 30 grams Cake flour
- 30 grams Mochiko (or rice flour)
- 90 ml Milk
- 30 grams Tea leaves (Earl Grey is best)
- 2 tbsp Olive oil
- 50 ml Heavy cream (filling)
- 1 1/2~ teaspoons Sugar for the heavy cream
- Preparation - Steps 1 and 2: Separate the egg yolks and whites Place the yolks into a large bowl and the whites into a small bowl.
- Heat up the milk and tea leaves in the microwave, and steep to make a rich milk tea.
- Strain and measure out 50 g of the brewed tea.
- Combine the ingredients and sift together.
- Put the salt in the egg whites.
- Beat the whites while adding 1/2 of the sugar in 2 batches, until the meringue is shiny ans forms firm peaks.
- Add the remaining sugar to the egg yolks, add the vanilla extract, and beat until it turns white and thick.
- Keep beating it until the mixer leaves marks in the batter as shown in the phot.
- Drizzle in the olive oil a bit at a time, beating well between each addition.
- Add the milk tea liquid a bit a time as well, and beat well.
- Add in 1/3 of the dry ingredients that you sifted in Step 2 and mix until they are blended in.
- Add the remaining amount, and fold and cut it in by scooping the batter up from the sides.
- Use the whisk you used in Step 6 to mix the egg whites from Step 3 and even out the consistency.
- Put 1/3 of the egg whites to the batter and mix until it blends in.
- Fold the rest in using a spatula.
- Pour the batter into a lined cake pan, and bake in an oven preheated to 180C for 15 minutes.
- Remove the cake from the pan and let cool on a baking rack with the parchment paper intact.
- When the cake has cooled down a bit, cover the top with another piece of parchment paper and leave to cool completely.
- After it has completely cooled, carefully peel the parchment paper off of the cake, and flip it over so that it's resting on the paper.
- Spread the cake with the filling of your choice.
- Carefully roll it up from the the side of the photo (the short side).
- Wrap the cake in plastic wrap when it is rolledup.
- Refrigerate until the cream has settled It should take anywhere from 2 hours (if you are in a hurry) to 5 hours.
- Decorate it as you like, and it is done.
- I made these as presents.
eggs, salt, sugar, flour, milk, tea, olive oil, sugar
Taken from cookpad.com/us/recipes/143694-milk-tea-chiffon-roll-cake (may not work)