Blackberry Earl Grey Cream Roll Cake Recipe

If you love delicate sponge cakes bursting with floral and fruity notes, then you’re in for a treat. This Blackberry Earl Grey Cream Roll Cake Recipe is one of those desserts that feel fancy but is surprisingly easy to make. I absolutely love how the subtle bergamot from the Earl Grey tea perfectly complements the fresh blackberries in the airy cream filling—it’s truly a match made in heaven. Whether you’re baking for a special occasion or just want to impress your friends, this roll cake always steals the show.

this Recipe

Ingredients You’ll Need

The ingredients for this Blackberry Earl Grey Cream Roll Cake Recipe blend classic baking staples with the special twist of Earl Grey tea and fresh blackberries. I find quality ingredients especially important here—fresh eggs and good cream make a huge difference!

• Egg whites: Room temperature whites whip up better for that perfect meringue texture.
• Cream of tartar: Stabilizes the egg whites so your chiffon cake stays fluffy and rises beautifully.
• Granulated sugar: Sweetens and stabilizes the batter without weighing it down.
• Whole milk: Warmed slightly to help the Earl Grey tea steep fully and infuse.
• Earl Grey tea: Brewed into the milk for bathes of bergamot flavor; reserve leaves if you want to fold into the cream.
• Egg yolks: Richness and body to the cake’s batter for a tender crumb.
• Vegetable oil: Keeps your chiffon moist without overpowering flavors.
• Vanilla or bergamot extract: Enhances the tea’s aroma or deepens the flavor profile.
• Cake flour: Light and delicate, perfect for an airy sponge.
• Fresh blackberries: Pureed for the cream filling; fresh fruit is key here for brightness.
• Heavy whipping cream: Whipped to fluffy perfection to create the luscious cream roll filling.
• Icing sugar: Adds gentle sweetness to the cream without grittiness.

Variations

I love playing around with this Blackberry Earl Grey Cream Roll Cake Recipe to suit different tastes and occasions. Feel free to get creative by switching up the fruit or tweaking the flavors in the cream. It’s a flexible recipe that really rewards experimentation.

• Berry swap: I once replaced blackberries with raspberries, and the tartness was incredible with the Earl Grey.
• Tea infusion: Try lavender Earl Grey or add a hint of lemon zest to the cream for an extra layer of fragrance.
• Dairy-free option: Use coconut cream instead of heavy cream—the flavor is totally different but still delicious.
• Chocolate twist: Add a thin layer of dark chocolate spread before the cream for a decadent surprise.

How to Make Blackberry Earl Grey Cream Roll Cake Recipe

Step 1: Whip Up the Perfect Chiffon Base

Start by lining a 9″x13″ baking pan with parchment paper—this makes the cake super easy to release after baking. While your eggs come to room temperature, preheat your oven to 375°F (191°C). Using a stand mixer, whisk the egg whites with cream of tartar until foamy, then gradually add sugar in small increments. I discovered that beating slowly at first prevents overwhipping. Stop when your whites form soft peaks—that gentle curve at the whisk’s tip means your meringue is ready to give your cake that airy lift.

Step 2: Prepare the Earl Grey-Infused Batter

While the egg whites are resting, steep a bag of Earl Grey tea in warmed whole milk for 5 minutes to extract that signature bergamot flavor. In a separate bowl, whisk egg yolks and sugar until smooth before adding vegetable oil, vanilla or bergamot extract, and the cooled tea-infused milk. Folding in sifted cake flour gently is key—I like using a flexible spatula to avoid deflating the batter. Once you mix the base, fold in the whipped egg whites carefully, saving half to combine last to maintain that light texture.

Step 3: Bake and Roll the Chiffon Cake

Pour your batter into the prepared pan and smooth evenly with an offset spatula—tap the pan on the counter a few times to release air bubbles. Bake for 13-15 minutes until the cake surface feels dry and springs back when touched lightly. The moment you take it out, here’s the trick I learned: drop the cake pan gently from about one foot high onto the countertop. It helps prevent shrinkage and maintains the sponge’s softness. Flip the cake onto a cooling rack parchment-side down so it cools evenly.

Step 4: Make the Blackberry Earl Grey Cream Filling

Blend fresh blackberries with a splash of heavy cream until smooth. If you prefer a silky texture, strain the puree to remove seeds—as I do when serving to less berry-savvy guests. In a chilled bowl, whisk heavy whipping cream with icing sugar until soft peaks form, then fold in the blackberry puree. For a final nod to the tea, finely ground reserved Earl Grey leaves add lovely texture and flavor—but feel free to skip if you’re not a fan of the little specks.

Step 5: Assemble and Chill Your Roll Cake

While the cake is still slightly warm (but not hot, so your cream doesn’t melt), flip it onto a fresh piece of parchment paper with the bottom side facing up and peel off the original parchment. Spread your luscious blackberry Earl Grey cream evenly over the surface, then roll the cake carefully and seal the ends with parchment. Pop it in the fridge for at least 1–2 hours to let the flavors meld and firm up the cream for perfect slicing.

How to Serve Blackberry Earl Grey Cream Roll Cake Recipe

Garnishes

I like to use fresh blackberries on top along with a light dusting of powdered sugar—simple but adds a beautiful finishing touch and a pop of fresh fruit aroma. A few edible flowers or a sprig of mint can also make your presentation feel extra special without overpowering the cake’s delicate flavors.

Side Dishes

This cake is a star on its own, but I often serve it alongside a cup of Earl Grey tea or a light fruit salad for a refreshing contrast. A scoop of vanilla bean ice cream works wonders too if you’re going for an indulgent afternoon treat.

Creative Ways to Present

For celebrations, I’ve tried slicing the roll cake into rounds and standing them upright on a decorated platter with extra blackberries and small edible pearls sprinkled around. Another idea I love is layering slices in a trifle dish with extra cream and crushed biscuits for a fun deconstructed version.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in parchment and then plastic wrap in the fridge. This keeps the cake moist and the cream fresh for up to a week—though if you ask my family, it never lasts that long!

Freezing

If you want to freeze, I recommend wrapping the cake roll very well in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving, and the texture holds up nicely with minimal loss of moisture.

Reheating

Since it’s a delicate chiffon cake with cream, I usually skip reheating. Instead, bring leftover slices to room temperature before serving to enjoy the flavors at their best without compromising the creamy texture.

FAQs

Final Thoughts

This Blackberry Earl Grey Cream Roll Cake Recipe holds a special place in my heart because it’s the kind of dessert that feels like a hug in every bite—light, vibrant, and just a little fancy. Every time I make it, friends ask for seconds, and I love watching their faces light up at the first slice. If you’re ready to impress and indulge without fuss, this recipe is a must-try. Grab your eggs and tea, and let’s roll!

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