Swiss Roll with Milk Tea Cream

 

Our family loves instant milk tea, especially my oldest and youngest. This Swiss roll is filled with a milk tea filling made with milk tea powder.

The PERFECT Swiss Roll Cake - Catherine Zhang (zhangcatherine.com)

INGREDIENTS

CAKE

25 g White sugar (I) (2tbsp)

85 g Cake flour (¾ cup)

50 g Milk (3tbsp 1tsp)

50 g Vegetable oil (¼ cup)

4 Egg yolks

4 Egg whites

60 g White sugar (II) (¼ cup 2 tsp)

MILK TEA CREAM

30 g Instant milk tea powder (2 tbsp)

20 g Sugar

2 g Black tea (1 tbsp) (used Earl Grey, ground in coffee grinder)

1 tbsp Water

200 g Thickened/heavy cream (¾ cup 2 tbsp)

 

INSTRUCTIONS

CAKE

Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper

Heat the milk in a small saucepan until steaming

Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together

Slowly add the hot milk to the egg yolk mixture and whisk

Sift the cake flour into the milk/yolk mix and whisk until combined

In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks

Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined

Pour into the lined cake tin and bake for 25 minutes (check cake at 15 min because other Swiss rolls were ready in 15 min)

Remove from the oven and invert onto a sheet of baking paper

Remove the baking paper and replace with a clean kitchen towel

Flip the cake so the towel is on the bottom and the baking paper is ontop

Roll the cake from one short end to the other, place seam side down and allow to cool completely (this is an important step- to roll the cake right after baking and allow it to cool like this!)

 

MILK TEA CREAM

In a heatproof bowl combine the milk tea powder, black tea, sugar and water

Heat in the microwave with 10 second bursts until sugar and tea powder have dissolved, cool completely

In a medium sized bowl whip the thickened/heavy cream to soft peaks

Add the cooled tea mixture and continue whipping until medium-stiff peaks

 

ASSEMBLY

Unroll the cake, then remove the baking paper and kitchen towel

Spread the cream evenly over the cake, then roll following the curl of the cake

Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours

Remove, dust with cocoa powder and serve