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Milk Tea Chiffon Roll Cake Recipe

Milk Tea Chiffon Roll Cake Recipe
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Prepare the ingredients before making Milk Tea Chiffon Roll Cake in your home. Then, follow these steps below to serve Milk Tea Chiffon Roll Cake for your family or friends.

Ingredients: Milk Tea Chiffon Roll Cake

  • 3 Eggs
  • 1 pinch Salt
  • 45 grams Sugar
  • 30 grams ♥Cake flour
  • 30 grams ♥Mochiko (or rice flour)
  • 90 ml ♡Milk
  • 30 grams ♡Tea leaves (Earl Grey is best)
  • 2 tbsp Olive oil
  • 50 ml Heavy cream (filling)
  • 1 1/2~ teaspoons Sugar for the heavy cream

How to Make Milk Tea Chiffon Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Milk Tea Chiffon Roll Cake in your home by yourself.

    Step 1
  • Preparation - Steps 1 and 2: Separate the egg yolks and whites Place the yolks into a large bowl and the whites into a small bowl.
  • Step 2
  • Heat up the milk and tea leaves in the microwave, and steep to make a rich milk tea. Strain and measure out 50 g of the brewed tea. Combine the ♥ ingredients and sift together.
  • Step 3
  • Put the salt in the egg whites. Beat the whites while adding 1/2 of the sugar in 2 batches, until the meringue is shiny ans forms firm peaks.
  • Step 4
  • Add the remaining sugar to the egg yolks, add the vanilla extract, and beat until it turns white and thick. Keep beating it until the mixer leaves marks in the batter as shown in the phot.
  • Step 5
  • Drizzle in the olive oil a bit at a time, beating well between each addition. Add the milk tea liquid a bit a time as well, and beat well.
  • Step 6
  • Add in 1/3 of the ♥ dry ingredients that you sifted in Step 2 and mix until they are blended in. Add the remaining amount, and fold and cut it in by scooping the batter up from the sides.
  • Step 7
  • Use the whisk you used in Step 6 to mix the egg whites from Step 3 and even out the consistency. Put 1/3 of the egg whites to the batter and mix until it blends in. Fold the rest in using a spatula.
  • Step 8
  • Pour the batter into a lined cake pan, and bake in an oven preheated to 180°C for 15 minutes.
  • Step 9
  • Remove the cake from the pan and let cool on a baking rack with the parchment paper intact.
  • Step 10
  • When the cake has cooled down a bit, cover the top with another piece of parchment paper and leave to cool completely.
  • Step 11
  • After it has completely cooled, carefully peel the parchment paper off of the cake, and flip it over so that it's resting on the paper.
  • Step 12
  • Spread the cake with the filling of your choice. Carefully roll it up from the the side of the photo (the short side).
  • Step 13
  • Wrap the cake in plastic wrap when it is rolledup. Refrigerate until the cream has settled It should take anywhere from 2 hours (if you are in a hurry) to 5 hours.
  • Step 14
  • Decorate it as you like, and it is done.
  • Step 15
  • I made these as presents.
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