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…