5 eggs (about 55g each)
50g vegetable oil
70g cake flour
55g granulated sugar
4g ground Earl Grey tealeaves (2 tea bags)
5g lemon juice
5g vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
180g heavy cream/whipping cream
12g granulated sugar
1g salt (optional)
- Separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk, add in cake flour, ground Earl Grey tealeaves, salt and mix until well combined. Mix in 5 egg yolks until just combined. Set aside.
- Preheat the oven to 311℉(155℃). Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, granulated sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold into the batter. Pour all the batter back into the whipped egg white; gently and quickly fold in the whipped egg white until just combined.
- Line the Swiss roll pan (mine is 28*28*2.6cm) with parchment paper or baking mat. Pour all the batter in, smooth its surface, use a toothpick to go through the batter to get rid of air pockets or you can give the pan a few taps instead. Send into the oven to bake for 32 minutes.
- In another bowl, put together heavy cream, sugar, salt, and use a hand mixer to beat until it forms stiff peaks. Keep the whipped cream cool in the fridge.
- Take the cake out of the oven; let it cool down. Get the parchment paper ready. Release the edges with an icing spatula, turn the whole cake pan upside down, remove the cake pan, and peel off the baking mat. Spread the cream filling on the upside, use a rolling pin to help roll it up, wrap the cake roll with parchment paper and let it cool in the fridge for 20 minutes. Slice and serve.