Swiss Roll Cake
This Swiss Roll Cake is a delightful dessert featuring a light and fluffy cake rolled with a creamy milk tea filling. Perfect for afternoon tea or as a sweet treat, it combines the richness of heavy cream with the unique flavor of milk tea, creating a deliciously satisfying experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 50 g Vegetable oil (¼ cup)
- 85 g Cake flour (¾ cup)
- 4 Egg yolks
- 25 g White sugar (2 tbsp)
- 50 g Milk (3 tbsp 1 tsp)
- 4 Egg whites
- 60 g White sugar (¼ cup 2 tsp)
- 30 g Instant milk tea powder (2 tbsp)
- 1 tbsp Water
- 2 g Black tea (1 tbsp)
- 20 g Sugar
- 200 g Thickened/heavy cream (¾ cup 2 tbsp)
Instructions
- Preheat your oven to 160°C (320°F) and line a 25 x 30 cm (10 x 12 inches) pan with baking paper.
- Heat the milk until steaming. Whisk together egg yolks, vegetable oil, and 25 g sugar. Gradually add hot milk while whisking. Sift in cake flour and whisk until combined. Whisk egg whites with 60 g sugar to stiff peaks and fold into yolk mixture in three additions.
- Pour batter into the prepared pan and bake for 25 minutes until golden. Invert onto baking paper, remove paper, cover with a towel, and roll from one end to the other. Let cool completely.
- Mix instant milk tea powder, black tea, sugar, and water in a heatproof bowl. Microwave until dissolved and cool. Whip heavy cream to soft peaks, add cooled tea mixture, and whip to medium-stiff peaks.
- Unroll the cooled cake, spread milk tea cream evenly, re-roll tightly, and wrap in cling wrap. Refrigerate for at least 2 hours to set.
- Dust with cocoa powder before serving, slice, and enjoy.
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 150mg