Fluffy Earl Grey Cream Roll Cake

If you’re dreaming of a dessert that is both elegant and incredibly easy to make, look no further. This Earl Grey Cream Roll Cake is a showstopper that you can whip up in your own kitchen with minimal fuss. The whole process, from mixing to a baked, fragrant cake, takes around 30 minutes of baking time, making it perfect for a weekend treat or a special afternoon tea. Its flavor is a delicate dance between the floral, citrusy notes of Earl Grey tea and a sweet, luscious cream filling, all wrapped up in a sponge cake so light it’s like biting into a cloud. Despite its sophisticated appearance, this recipe is wonderfully straightforward and perfect for bakers of all skill levels.

Let’s gather our ingredients. The secret to this cake’s delicate texture lies in using the right components, but don’t worry, most are kitchen staples or have easy-to-find substitutes.

For the Cake Sponge:

• Cake Flour: 42g. This low-protein flour is key to a tender crumb. If you can’t find it, you can make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift together before using.
• Earl Grey Tea Powder: 3g. If you cannot find pre-ground tea powder, simply empty 2-3 high-quality Earl Grey tea bags and grind the leaves into a fine powder using a spice grinder or a mortar and pestle.
• Neutral Oil: 36g. Corn oil is used here, but any neutral-flavored oil like canola, vegetable, or sunflower oil will work perfectly.
• Milk: 36g. Whole milk is preferred for richness.
• Egg Yolks: 72g (from about 4 large eggs).
• Egg Whites: 160g (from about 4 large eggs), at room temperature.
• Granulated Sugar: 40g. Caster or superfine sugar is even better as it dissolves more easily into the egg whites.

For the Cream Filling:

• Heavy Whipping Cream: 150ml, very cold. Make sure it has at least 35% fat content to ensure it whips up thick and stable.
• Granulated Sugar: 10g (or to taste).

Now, let’s bring this beautiful cake to life. Follow these steps closely for a perfect roll every time.

1. Begin by preparing all your ingredients. Having everything measured and ready to go makes the process smooth and enjoyable. Preheat your oven to 150°C (300°F) and line a baking pan (approximately 28×28 cm or 11×11 inches) with parchment paper.

2. In a medium bowl, combine the milk and corn oil. Whisk them together vigorously until the mixture is fully emulsified—it should look milky and uniform with no oil separating. Sift the cake flour and Earl Grey tea powder directly into the bowl. Whisk until you have a smooth, thick paste with no lumps.

3. Add the egg yolks to the mixture. Gently whisk until a smooth, glossy, and golden batter is formed. Be careful not to overmix. Set this yolk batter aside.

4. In a separate, large, and impeccably clean bowl, begin whisking the egg whites with an electric mixer on medium speed. Once they become foamy, start adding the 40g of granulated sugar in three separate additions, beating well after each. Continue beating until you reach stiff peaks. You’ll know you’re there when you can lift the whisk out of the meringue and the peak that forms holds its shape without collapsing.

5. Now it’s time to combine the two mixtures. Take about one-third of the stiff meringue and gently fold it into the egg yolk batter to lighten it. Then, pour this lightened mixture back into the bowl with the remaining meringue. Using a spatula, fold everything together gently until just combined. The key is to be gentle to keep all the air you whipped into the whites!

6. Pour the final cake batter into your prepared baking pan and spread it evenly with your spatula. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when you gently press it.

7. Once baked, immediately remove the cake from the oven. Let it cool in the pan for a few minutes before carefully turning it out onto a wire rack to cool completely.

8. While the cake cools, prepare the filling. In a chilled bowl, whip the cold heavy cream with 10g of sugar until it forms stiff peaks. Once the cake is completely cool, spread the whipped cream evenly over the surface, leaving a small border along the edges. Starting from one end, lift the parchment paper to help you tightly roll the cake into a log.

9. For a professional look, trim off the uneven ends of the roll. Slice the cake into thick, inviting pieces. Your stunning Earl Grey Cream Roll is now ready to be served and admired!

The moment you slice into this cake is pure joy. The delicate swirl of the sponge and cream is beautiful, and the aroma of bergamot from the Earl Grey is simply heavenly. Each bite is a perfect harmony of textures—the incredibly soft and airy cake melts in your mouth alongside the light, sweet cream. It’s a sophisticated dessert that feels utterly comforting. Making it is just as rewarding as eating it, and seeing the happy faces of friends and family as they take their first bite is the best part. I’d love to hear how your baking adventure goes! Did you add a twist of your own? Perhaps a sprinkle of powdered sugar on top? Share your thoughts and photos in the comments below. Happy baking