Description
A light and airy chiffon cake infused with fragrant Earl Grey tea, filled with a luscious blackberry Earl Grey cream. This roll cake combines delicate tea flavors with fresh blackberry sweetness in a creamy filling, perfect for an elegant dessert or afternoon treat.
Ingredients
Scale
Chiffon Cake
- 3 egg whites, room temperature
- ¼ teaspoon cream of tartar
- 30 g granulated sugar
- 30 ml whole milk, warmed
- 1 bag Earl Grey tea (reserve ground tea leaves for cream, optional)
- 3 egg yolks
- 30 g granulated sugar
- 30 g neutral vegetable oil
- ½ teaspoon vanilla extract or bergamot oil
- 60 g cake flour, sifted
Blackberry Earl Grey Cream
- ¼ cup fresh blackberries
- Splash of heavy whipping cream
- ½ cup heavy whipping cream (36% milkfat)
- 2 tablespoons icing sugar
Instructions
- Prepare the baking tray: Line a 9″ by 13″ baking tray with parchment paper and set aside.
- Separate eggs: Remove 3 eggs from the fridge. Separate the egg whites into a clean mixing bowl and leave at room temperature. Keep the yolks separate in another bowl.
- Preheat oven: Set oven to 375°F (191°C).
- Whip egg whites: Using a stand mixer fitted with a whisk attachment, whisk egg whites on low until foamy. Add cream of tartar. Gradually increase speed and add 30g sugar in increments. Beat until soft peaks form, then set aside.
- Steep tea: Add the Earl Grey tea bag to the warmed milk and steep for 5 minutes. Remove the tea bag, reserving the leaves if desired for the cream.
- Mix yolk batter: Whisk egg yolks and 30g sugar until combined. Add oil, vanilla or bergamot extract, and cooled Earl Grey milk. Whisk until smooth.
- Add flour: Sift cake flour over the wet mixture and fold gently with a spatula until incorporated.
- Combine with egg whites: Fold one-third of the whipped egg whites into batter with a heavier hand at first to lighten the mixture. Continue folding in the remaining egg whites in two increments until batter is light and uniform.
- Bake: Pour batter into the prepared tray, smooth the surface with an offset spatula, and tap to release air bubbles. Bake for 13-15 minutes until the top is dry and springs back when touched. Avoid overbaking to keep moistness.
- Cool cake: Remove the cake and immediately drop the tray carefully from about 1-foot height to prevent shrinkage. Transfer cake onto a cooling rack with parchment paper side down.
- Make blackberry puree: Blend blackberries with a splash of heavy cream until smooth. Strain if a finer texture is desired.
- Whip cream: In a chilled bowl, whisk the ½ cup heavy whipping cream to soft peak stage. Add icing sugar, then fold in the blackberry puree and reserved Earl Grey tea leaves (if finely ground) until stiff peaks form.
- Assemble cake: While cake is still slightly warm (but not hot), flip it onto a fresh parchment paper with the bottom side facing up and peel off old parchment.
- Spread cream: Using an offset spatula, evenly spread the blackberry Earl Grey cream over the cake surface.
- Roll cake: Carefully roll the cake lengthwise using the parchment, sealing the ends. Refrigerate for 1-2 hours to chill and set the cream.
- Serve: Slice the roll cake with a serrated knife and serve chilled.
Notes
- Store the cake in an airtight container for up to 1 week.
- For a smoother cream, strain the blackberry puree before folding into the whipped cream.
- If the reserved Earl Grey tea leaves are coarse, omit them from the cream to avoid grittiness.
- Do not overbake the chiffon cake to keep it moist and flexible for rolling.
- Ensure the cake is slightly warm, not hot, before spreading the cream to prevent melting.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
