This exquisite Blackberry Earl Grey Cream Roll Cake is an chiffon cake that is lightly seasoned with Earl Grey Milk and vanilla . It's basically a light and soft cake rolled up. Usually rolled in jam or cream filling between cakes.
This Blackberry Earl Grey Cream Roll Cake uses soft and delicious Earl Grey Chiffon Cake and Blackberry Cream. Fresh blackberry puree imparts a lovely natural lilac hue to the cream.
Formula Ingredients
Cake:
- 3 egg white
- 2.5 grams Tata powder
- 30 grams sugar
- 30 ml hot whole milk
- 1 bag Earl tea
- 3 pieces Egg yolk
- 30 grams Sugar
- 30 grams Natural vegetable oil
- 30 grams Vanilla extract
- 60 grams Low-gluten flour Sieve
Blackberry Earl Grey Cream:
- 50 g Fresh blackberry
- 50 g Fresh cream
- 15 g Powdered sugar
making steps
Making chiffon cake:
- Take it out from the refrigerator 3 eggs, separate the egg white and the yolk, making sure to add the egg white to a clean mixing bowl and place at room temperature.
- Preheat the oven to 191°C.
- stir the egg white at low speed until bubbles, add tartar powder, gradually increase the speed and add 30 grams of sugar in small increments.
- beat until the egg white reaches a soft peak (when the whisk pulls it out, the end will be slightly bent) and set aside.
- Add Earl's tea to hot milk and soak for 5 minutes.
- Put the egg yolks in a large bowl, add 30 grams of sugar and stir well.
- Add oil, vanilla extract and cooled Earl Grey milk and stir until combined.
- Sieve the cake flour on the wet ingredients and mix together with a spatula.
- Take ⅓ and mix the beaten egg white into the batter.
- Next, add another ⅓ and continue to collapse. Repeat the above steps for the remaining protein until the batter is light and even.
- Transfer the cake batter to a baking tray with a spatula and smooth the top with a spatula and pat the tray a few times to remove residual bubbles.
- is placed in the oven and bake at 191°C for 13-15 minutes until the top is dry and elastic to the touch. (Don't overbake, or it will dry out).
- is removed from the oven and carefully drop it from the baking tray.
- Transfer the cake to a cooling rack with baking paper side down.
Make Blackberry Earl Grey Cream:
- Mix blackberries and cream together until it becomes muddy and smooth. (If you like the smooth consistency of the cream, filter the puree).
- Add the whipped cream to a large iced bowl and stir until the cream starts to thicken, add powdered sugar and blackberry puree, and continue to stir until the cream is firm.
- Add the previously reserved Earl Tea leaves to the cream and fold and merge.
Assembly:
- Prepare a new baking paper.
- cake should not be too hot, otherwise the cream will melt, but not too cold so the cake will not roll.
- Carefully turn the cake onto the new baking paper with the bottom side facing up, peel off the old baking paper from the cake.
- Use a spatula to apply blackberry Count gray butter on the surface of the cake.
- Carefully roll up the cake and seal the ends of baking paper, and refrigerate in the refrigerator for 1-2 hours.
- slices with a serrated knife and serve.
- Note: The cake can be stored in an airtight container for up to 1 week.
