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Royal Milk Tea Roll Cake Recipe

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

Ingredients: Royal Milk Tea Roll Cake

  • Sponge cake
  • 40 grams A) Cake flour
  • 20 grams A) Cornstarch
  • 1 teabag A) Teabag (to mix with the dry ingredients)
  • 4 Egg whites
  • 90 grams Sugar
  • 4 Egg yolks
  • 60 ml Milk
  • 1 teabag Teabag (to brew strong tea)
  • 40 grams Butter
  • Filling cream
  • 150 ml Heavy cream
  • 1 tbsp Sugar
  • 4 drops Vanilla extract

How to Make Royal Milk Tea Roll Cake

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Royal Milk Tea Roll Cake in your home by yourself.

    Step 1
  • Sift the A) ingredients, cake flour, cornstarch, ground tea leaves. Preheat the oven to 160℃.
  • Step 2
  • Heat up the milk to a high temperature and drop the tea bag in it to brew strong tea. Take out the teabag, add the butter, and melt. You can use a microwave or a pan to do this process.
  • Step 3
  • Then whip the egg whites. Add the sugar in 2 batches and keep whipping until the mixture forms stiff peaks as shown in the photo.
  • Step 4
  • Using the same hand mixer (no need to wash it), mix the egg yolks in a different bowl. Add the dry ingredients from Preparation 1 and milk tea from Preparation 2 and mix really well, until they become like runny mayonnaise.
  • Step 5
  • Add the stiff meringue from Step 3 in 3 batches. Mix with a whisk as shown in the photo.
  • Step 6
  • Stir the mixture by lifting from the bottom of the bowl and folding in with the whisk (not the hand mixer!).
  • Step 7
  • Line a baking tray with parchment paper, fold its 4 corners and secure with a staple.
  • Step 8
  • Pour in the batter from Step 6 and bake on the middle rack of the oven at 160℃ for 10~15 minutes. Don't open the oven before 10 minutes. Insert a toothpick in the center and if it comes out clean, it's done.
  • Step 9
  • Take out from the oven and cool the sponge cake. Spread the whipped cream on the cake, and start rolling up from the 24 cm side. If you put something inside, start rolling up from the 35 cm side.
  • Step 10
  • When you finish rolling it up, wrap the rolled cake with a new piece of parchment paper and aluminum foil on top. Then wrap with a bamboo sushi mat and chill in the fridge for more than 2 hours.
  • Step 11
  • This time, I used the whipped cream with vanilla extract, but it's also delicious if you add a teaspoon of cointreau instead.
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