In the quiet corners of a sunlit kitchen, the aroma of steeped tea mingles with the scent of warm cake, creating an inviting embrace that beckons us to partake in the artistry of baking. The Earl Grey Tea Chiffon Cake Roll enchants with its delicate texture and an enchanting whisper of bergamot, promising a slice of indulgence that feels both ethereal and comforting. As we embark on this culinary journey, let the gentle rhythms of preparation soothe the spirit and inspire creativity.
Why make this recipe
The Earl Grey Tea Chiffon Cake Roll is more than a dessert; it is a celebration of flavor and texture, a testament to the beauty that emerges when simple ingredients are transformed through the alchemy of baking. The floral notes of Earl Grey tea, combined with the airy embrace of chiffon cake, create a harmonious experience that awakens the senses. This delight is perfect for gatherings, sweet afternoon teas, or quiet moments of introspection with a cup of tea.
How to make Earl Grey Tea Chiffon Cake Roll
Ingredients:
- 65 ml whole fat milk
- 1 Earl Grey tea bag (around 3 grams)
- 40 ml neutral oil
- 25 grams granulated sugar
- 3 egg yolks
- half teaspoon vanilla extract
- 45 grams cake flour
- 1 teaspoon baking powder
- quarter teaspoon sea salt
- 4 egg whites
- 50 grams granulated sugar
- quarter teaspoon cream of tartar
- 1 and quarter teaspoons powdered gelatin, unflavored
- 5 teaspoons water
- 1 quarter cup whipping cream (33 percent M.F.)
- 1 tablespoon and 2 teaspoon granulated sugar
- 2 teaspoon vanilla extract
Directions:
- In a small saucepan, let the milk breathe gently over a low flame, stirring softly as it approaches a light simmer. Introduce the Earl Grey tea bag, granting it a moment to steep in the warmth. Measure out 50 ml of this fragrant infusion, adding fresh milk if necessary, and carefully reserve 1 teaspoon of ground tea for later.
- Line an 8×12 inch rectangular cake pan with parchment paper, embracing the contours with care. Preheat the oven to a welcoming 325°F (160°C), the warmth mirroring the anticipation of what is to come.
- In a large, inviting bowl, sift together the dry ingredients with purpose, allowing air to mingle with flour and salt. Create a well in the center, into which the wet ingredients will cascade, stirring gently to foster a union of flavors.
- For the meringue, in a pristine bowl, whip the egg whites until they froth delightfully. Incorporate the cream of tartar, then slowly introduce the granulated sugar, whisking with intent until the mixture forms stiff peaks that glisten in the light.
- Gently fold one third of the meringue into the batter, coaxing it softly before welcoming the rest, ensuring a harmonious blend that retains the airy essence of the whites.
- Pour this beautifully blended batter into the prepared pan, smoothing the surface with care. Bake in the warm embrace of the oven for 14-16 minutes, until a skewer emerges clean, marking the journey toward completion. Allow the cake to cool in the pan for five minutes, then turn it out onto a cooling rack, letting the air kiss its surface.
- For the stabilized cream, bloom the gelatin in water, heating gently until it transforms into liquid. Whip the cream with the sugar until it forms billowy peaks, then slowly introduce the gelatin mixture and vanilla, ensuring the cream maintains its lovely texture.
- With a gentle hand, spread the whipped cream over the cooled cake, inviting it to cover every inch. Roll the cake carefully from the short side, cradling it as you would a cherished memory. Wrap it in plastic wrap, allowing the flavors to meld as it chills in the refrigerator before serving. For a polished presentation, slice off the ends with a practiced hand.
How to serve Earl Grey Tea Chiffon Cake Roll
Present the Earl Grey Tea Chiffon Cake Roll upon a lovely platter, its creamy insides revealed with each delicate cut. Serve alongside a cup of brewed Earl Grey or a fragrant herbal blend, allowing the flavors to intertwine and elevate the experience. A dusting of powdered sugar can add a final touch of elegance, as well as a sprig of fresh mint for a burst of color.
How to store Earl Grey Tea Chiffon Cake Roll
To preserve its delightful texture and flavors, store the Earl Grey Tea Chiffon Cake Roll in an airtight container in the refrigerator. It will retain its charm for up to three days, becoming an enchanting companion to morning coffee or afternoon tea.
Tips to make Earl Grey Tea Chiffon Cake Roll
- Ensure that your egg whites are free from yolk for optimal meringue stability.
- Take care not to overmix the batter once the meringue is added; a gentle folding motion will lend to a lighter cake.
- Explore using different teas or flavored whisks for a unique spin on this classic roll.
Variations
Consider infusing the cream with additional flavors—perhaps a touch of lavender or a hint of orange zest—both of which complement the Earl Grey beautifully. Alternatively, layer in fresh berries within the cream before rolling for a burst of freshness with each slice.
FAQs
-
Can I use a different type of tea for this recipe?
Absolutely! While Earl Grey offers a distinctive flavor, other flavored teas such as chai or jasmine can create delightful variations. -
What if I don’t have powdered gelatin?
You can substitute with agar-agar or use whipped cream stabilizers, which are often readily available in grocery stores. -
Can I freeze the Earl Grey Tea Chiffon Cake Roll?
Yes, you can freeze it before added cream filling. Wrap it tightly in plastic wrap and foil; it will keep well for up to two months. Thaw in the refrigerator before serving.
In our pursuit of artistry, we find solace in the rhythm of baking, where patience and precision entwine to create something beautiful—a reminder of the joy that lies in each gentle fold and each fragrant moment shared. The kitchen, with its warmth and glow, becomes a sanctuary of creation, celebrating both process and outcome in a symphony of flavors.
Earl Grey Tea Chiffon Cake Roll
Ingredients
Method
- In a small saucepan, gently heat the milk over low flame, stirring until lightly simmering. Add the Earl Grey tea bag and let it steep. Measure out 50 ml of the infused milk and reserve 1 teaspoon of the ground tea.
- Line an 8×12 inch rectangular cake pan with parchment paper and preheat the oven to 325°F (160°C).
- In a mixing bowl, sift together the dry ingredients: cake flour, baking powder, and sea salt.
- In a separate bowl, whisk together the wet ingredients: infused milk, neutral oil, granulated sugar, egg yolks, and vanilla extract. Combine this mixture with the dry ingredients to form a batter.
- In a new bowl, whip the egg whites until foamy. Add cream of tartar and gradually add 50 grams of sugar, whipping until stiff peaks form.
- Fold one third of the meringue into the batter gently, then fold in the remaining meringue until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 14-16 minutes, or until a skewer inserted comes out clean. Let cool for 5 minutes in the pan before transferring to a cooling rack.
- Bloom the gelatin in water, then heat gently until liquid. Whip the cream with sugar until fluffy, then gradually add in the liquid gelatin and vanilla extract.
- Spread the whipped cream over the cooled cake evenly and roll from the short side carefully.
- Wrap the rolled cake in plastic wrap and refrigerate to allow the flavors to meld.
- Slice the ends off for a neat presentation before serving.