Milk Tea Chiffon Roll Cake. This is my milk tea version of Chiffon Cake II. Great recipe for Milk Tea Chiffon Roll Cake. This is my milk tea version of Chiffon Cake II.

Oil in a chiffon cake makes the cake lighter and more tender. It is also great for refrigeration since butter hardens up in cooler temperatures. Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey. You can cook Milk Tea Chiffon Roll Cake using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Milk Tea Chiffon Roll Cake

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

I brewed the 'chai' tea with soy milk in today's recipe for a chiffon cake. Also known as bubble tea, pearl milk tea, or tapioca tea, boba milk tea refers to this Taiwanese beverage consisting of brewed tea, milk or non-dairy creamer, sweetener, and chewy tapioca balls. Sieve the milk and thai tea leaves. Place a sheet of parchment paper on top of the cake and, starting at the short end, gently roll the cake (with the parchment paper) into a log.

Milk Tea Chiffon Roll Cake step by step

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..
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..
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..
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..
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..
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..
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..
Pour the batter into a lined cake pan, and bake in an oven preheated to 180°C for 15 minutes..
Remove the cake from the pan and let cool on a baking rack with the parchment paper intact..
When the cake has cooled down a bit, cover the top with another piece of parchment paper and leave to cool completely..
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..
Spread the cake with the filling of your choice. Carefully roll it up from the the side of the photo (the short side)..
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..
Decorate it as you like, and it is done..
I made these as presents..

Swill Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, custard cream, and sometimes include fruits like strawberries. Just like any other desserts, we do have Matcha Swiss. The chiffon cake is a hybrid of the sponge and the genoise. The addition of oil gives this cake its characteristic moist and tender texture. Unmould after the cakes are cool.