Earl Grey Cake Roll

IMG 1727.00 00 24 23.Still001 结果 pinit
IMG 1727.00 00 24 23.Still001 结果 pinit
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Earl Grey Cake Roll

Difficulty: Beginner Cook Time 32 mins Total Time 32 mins
Cooking Temp: 311  °F Servings: 6
Best Season: Suitable throughout the year


Earl Grey Cake Roll is an elegant and aromatic dessert that combines the refined flavors of Earl Grey tea with the light, airy texture of a sponge cake.

The cake itself is a soft, fluffy sponge made from ingredients like flour, sugar, eggs, and a hint of Earl Grey tea, either from brewed tea or finely ground tea leaves. The sponge cake is baked to a light, golden perfection, ensuring it remains pliable for rolling.

Once baked and cooled, the cake is spread with a creamy filling, often a light whipped cream or an Earl Grey-infused buttercream, adding a layer of richness and enhancing the tea flavor. The cake is then carefully rolled into a log shape, creating a beautiful swirl of cake and filling in each slice.

Earl Grey Cake Roll is typically finished with a dusting of powdered sugar or a light glaze, and it can be garnished with citrus zest or edible flowers for added elegance. This dessert is perfect for tea parties, special occasions, or any time you want to enjoy a sophisticated and flavorful treat. Its balance of delicate tea notes and creamy filling makes it a delightful and refreshing dessert choice.


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Cream Filling


  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: earl grey cake roll, roll cake, soft cake
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