Description
This Blackberry Earl Grey Cream Roll Cake combines a light, fluffy chiffon cake infused with aromatic Earl Grey tea and a luscious blackberry-flavored whipped cream. Perfectly balanced with the citrusy bergamot notes from the tea and the natural tartness of fresh blackberries, this elegant rolled dessert is ideal for special occasions or an indulgent tea party 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 the ground tea leaves for the 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% milk fat)
- 2 tablespoons icing sugar
Instructions
- Prepare the Baking Tray: Line a 9″ by 13″ baking tray with parchment paper and set aside to ensure the cake does not stick.
- Separate Eggs: Remove 3 eggs from the fridge and separate the whites and yolks, placing the egg whites in a clean mixing bowl at room temperature.
- Preheat Oven: Preheat the oven to 375°F (191°C) for proper baking temperature.
- Whisk Egg Whites: Using a stand mixer fitted with a whisk attachment, gradually whisk egg whites on low until foamy. Add cream of tartar, increase speed gradually, and add 30g granulated sugar in small increments until soft peaks form. Set aside.
- Steep Earl Grey Tea: Add the Earl Grey tea bag to warmed milk and steep for 5 minutes to infuse flavor.
- Mix Yolk Mixture: In a large bowl, whisk together egg yolks and 30g sugar until combined. Add in oil, vanilla or bergamot extract, and cooled Earl Grey infused milk; whisk well.
- Add Flour: Sift cake flour over wet ingredients and fold gently with a spatula until just combined.
- Fold Egg Whites: Fold one-third of the whipped egg whites into the batter with a heavier hand, then fold in the remaining two-thirds gently until the batter is light and homogeneous.
- Transfer to Tray: Pour batter into the prepared baking tray, smoothing the top with an offset spatula and tapping the tray to release air bubbles.
- Bake Cake: Bake at 375°F (191°C) for 13-15 minutes until the top is dry and springy to touch. Avoid overbaking to prevent dryness.
- Cool Cake: Remove the cake from oven and carefully drop it from a height of about 1 foot to help settle. Flip onto a cooling rack with parchment side down to cool.
- Make Blackberry Puree: Blend fresh blackberries with a splash of heavy cream until smooth. Strain if a smoother texture is desired.
- Whip Cream: In a large chilled bowl, whisk ½ cup heavy cream until it starts to thicken. Add icing sugar and pureed blackberries, continue whisking until stiff peaks form.
- Add Earl Grey Leaves: If desired, fold in reserved finely ground Earl Grey tea leaves carefully into the cream to enhance flavor.
- Assemble Cake Roll: While the cake is slightly warm (not hot), flip it onto a fresh piece of parchment paper bottom side up. Peel off the original parchment. Spread the blackberry Earl Grey cream evenly over the cake with an offset spatula.
- Roll and Chill: Carefully roll the cake into a tight log, sealing ends with parchment. Refrigerate for 1-2 hours to set.
- Serve: Slice the chilled roll cake with a serrated knife and enjoy.
Notes
- The chiffon cake can be stored in an airtight container for up to 1 week.
- When folding egg whites, be gentle in the later stages to maintain airiness.
- If the reserved Earl Grey tea leaves are coarse, omit them from the cream or use finely ground leaves to avoid texture issues.
- Ensure the cake is slightly warm, not hot, when spreading the cream to prevent melting.
- For smoother cream texture, strain the blackberry puree before folding into the whipped cream.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
