Earl Grey Tea Cake Roll Exclusive

Pour an appropriate amount of boiling water over the black tea, stir evenly, and filter once. Wait for it to cool and set aside.

Add 50 grams of corn oil to 4 egg yolks.

Sift the cake flour and add 100 grams of cake flour.

Then sift the cocoa powder as well, and stir until the batter is free of lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring from the bottom up with a whisk. Avoid stirring in circles to prevent deflating the mixture, which would prevent it from rising when baked.

Finally, pour all the egg yolk mixture into the egg white mixture, and use a whisk to fold it from the bottom up until evenly combined, avoiding stirring in circles.

Line the baking pan with parchment paper and pour in the cake batter. Gently shake to release the air bubbles in the batter.

Cool and remove the cake paper.

Whip the Anchor light cream until it is very stiff.

Evenly spread a layer of light cream on the surface of the cake.

Then roll it up from one end and refrigerate for half an hour.

Take it out, remove both ends, and cut it into sections.

Finished product.