Earl
grey swiss roll recipe
2/3 recipe from Creative Culinaire (for 11”
x 14”)
Tray used: 10” x 10”
Yolk mixture
53g egg yolk (3 egg yolk)
30g oil (original = 40g, should use 40g, cake is dry)
50g water
1g salt
40g sugar #1
1-2 Earl grey tea
bags (I used 2 for double recipe)
Vanilla essence
77g cake flour
3g baking powder
White mixture
133g egg white (3 egg white)
1/8 tsp cream of tartar (omitted)
50g sugar #2
1. Boil earl grey tea using 50g water.
Leave and let cool (should have opened up tea bag and poured contents to boil
instead of removing tea bag after soaking).
2. Mix (hand whisk) oil, yolks, salt, sugar
#1, vanilla essence and water together.
3. Sift cake flour and baking powder onto
mixture (don’t mix in yet until egg whites are done).
4. Whip (electric mixer) egg whites until
foamy. Add cream of tartar and sugar and continue to mix till stiff peaks.
5. Fold in egg white mixture into yolk
mixture.
6. Pour into baking tray and bake at 200C (should reduce temp, cake is dry) for 10-15mins. (No need to knock, just bake, can leave swiss roll in tray and
remove later). Best baked for 10mins.
Earl
grey whipped cream
500ml whipping cream
2 tea bags (should have used 4-5)
Icing sugar
1. Place tea bags in cream and microwave at
medium heat until warm.
2. Gently press tea bags into cream (using
spoon). Finish off by squeezing the tea bags (by hand onto spoon) to extract
maximum flavor.
3. Cover and set in fridge for at least
2hrs (I left mine to cool in the fridge overnight).
4. Whip cooled cream with icing sugar.
