Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Delicious ! Fragrant Black Tea Roll Cake. one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

This is one of the recipes I came up with when I was really into making roll cakes! I love sweets with black tea flavor, so I also made a roll cake with black tea flavor. You can accidentally cook the eggs while warming them up, so be careful!

This green tea swiss roll cake combines the slight bitterness of matcha with sweet and light strawberry. Its a delicious springtime flavor combination! The results were a delicious and moist coffee cake.

The Ingredients need to make Delicious ! Fragrant Black Tea Roll Cake:

1. You need of For the black tea flavored sponge
2. It’s 5 of Egg
3. It’s 100 grams of Sugar
4. You need 3 of Black tea bag
5. It’s 70 grams of Cake flour
6. You need of For the black tea cream
7. You need 300 ml of Heavy cream
8. Prepare 3 of Black tea tea bag
9. Prepare 3 of to 4 tablespoons Sugar
10. It’s of If you are using a 27 x 30 cm baking pan (sponge cake pan)
11. It’s 4 of Egg
12. You need 80 grams of Sugar
13. Prepare 2 of to 3 Black tea bag
14. It’s 55 grams of Cake flour

Chocolate Black Tea Cake. this link is to an external site that may or may not meet accessibility guideline Take a rolling pin to roll out the balls and make flat cake Place the filling on each cake and close the edges to form pie Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season!

Step to make Delicious ! Fragrant Black Tea Roll Cake:

1. Remove the tea leaves from the tea bags for the sponge cake. Use it as it is if the leaves are fine and grind it if they are too big. I use it just as it is!
2. Break the eggs in a big bowl and whisk. Add sugar and mix. Preheat the oven to 180°C. The egg should be about 250g after removing the shell
3. Place the bowl with eggs on a double boiler. Make sure that the egg doesnt cook and continue mixing until the mixture becomes about 40°C . ( I warm the egg directly over the stove, but if its your first time making it, I recommend using a double boiler.)
4. When the mixture feels warm to the touch (about 40°C), take it out of the double boiler and whisk with a hand mixer at the highest level.
5. When the mixture is fluffy and the foam becomes fine, continue whisking until you can see a trace of the hand mixer. Then whisk with the lowest level on the hand mixer for the last 30 seconds!
6. Remove the hand mixer and sprinkle the tea leaves from Step 1 onto the surface.
7. Then sift in the cake flour so its like theyre floating on the surface of the mixture.
8. Mix gently using a rubber spatula or a wooden spatula like drawing a circle (like the pink arrow in the picture) while spinning the bowl to the other direction at the same time (like the yellow arrow in the picture) .
9. The flouriness will disappear after mixing for about 30 times and you wont see the flour anymore, but if you stop mixing at this point the sponge turn out rough and dry so continue mixing a little bit more…
10. Its best when the mixture becomes shiny after continued mixing! If you dont mix enough the cake will become dry, and if you mix too much the cake will become elastic, so try to get the feeling of how the batter is!
11. Mix until the batter drips when you lift it up, but not too slowly. I mixed for more than 100 time
12. How many time to mix depends on how the eggs are whipped up and how the flours are mixed. Pour the batter onto a baking sheet lined with kitchen parchment paper.
13. Even out the surface and bake in a 180°C preheated oven for 12 minutes while checking its progres
14. It should be fine if the color becomes a nice golden brown, but if you are worried stick a toothpick into the sponge cake and if the toothpick comes out clean, then it is fine! Place the sponge cake on a cooling rack to cool down.
15. Warm the heavy cream. Add the tea leaves and heat it to extract the tea flavor. Refer to Earl Grey Tea Aroma Black Tea Cream -!
16. Strain the tea leaves with a tea strainer while pouring it into a big bowl.
17. Place iced water under the bowl to cool. Add sugar and whip it up.
18. Peel off the paper from the sponge cake once and place it on the paper again. Then spread on the whipped cream.
19. Make the cream on the side closest to you thicker and on the other side thinner.
20. Hold the sponge closest to you together with the paper. Roll in the beginning part of the roll tightly to the part that sticks to it.
21. Hold the paper from your side and roll up the sponge in one go. Make sure that the end of the roll will be facing down.
22. Even out any cream that sticks out of the side
23. The cake will be more stable and will be easier to cut if you chill it in the refrigerator, but I like it when it is freshly made because the sponge cake and the cream are so fluffy.
24. When cutting, dip the kitchen knife in hot water each time you cut and dont press strongly to cut and move the kitchen knife back and forth to cut it. Use a bread cutting knife if you have one!
25. The precise way to make the cream is on the- Earl Grey Tea Aroma Black Tea Cream.

If you have a soft spot for anything matcha (green tea), I am pretty sure youre going to be as obsessed with this cake as I am. Watch How To Make Matcha That was a trick question—of course you do. Carrot cake rolled in cream cheese frosting sounds almost too scrumptious to be a real thing. The youth pastor uses it as a way to give spiritual advice, discuss tea-making techniques and explain why.

So that’s going to wrap it up with this exceptional food Delicious ! Fragrant Black Tea Roll Cake. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!