Скачать или смотреть 🎂✨Earl Grey Swiss Roll with Sea Salt Cream Topping soft and creamy | Easy recipe✨

PART 1. Cake Sponge
Corn oil: 50g
Milk: 50g
Earl Grey tea bag: 1
Cake flour: 50g
Egg yolks: 5
Egg whites: 5
Granulated sugar: 50g
Lemon juice: 2g

PART 2. Earl Grey Cream
Whipping cream: 200g
Granulated sugar: 15g
Earl Grey tea bag: 1

PART 3. Sea Salt Milk Cap
Whipping cream: 100g
Granulated sugar: 8g
Sea salt: 2g

PART 4. Decoration
Caramel cookies: (As you needed)
Blueberries: (As you needed)
Chocolate crispy beads: (As you needed)
Rosemary: (As you needed)

Steps：
1 In a bowl, mix butter and milk until emulsified. Add Earl Grey tea powder and stir well.Sift in cake flour and mix until no dry flour remains.Add 5 egg yolks and mix until smooth.
2 In another bowl, add egg whites, a squeeze of lemon juice, and granulated sugar. Beat until soft peaks form (like a “cocktail peak”).
3 Take one-third of the meringue and fold it into the egg yolk mixture. Then gently fold the combined mixture back into the remaining meringue.
4 Pour the batter into a baking tray, smooth the surface, and tap gently to remove air bubbles.Bake at 150°C (302°F) for 30 minutes with top and bottom heat.Remove from the oven, demold, invert, and let cool completely.
5 Earl Grey Cream:In a saucepan, bring heavy cream and Earl Grey tea to a boil.Cover and let steep for 5 minutes, then refrigerate overnight with plastic wrap.Whip until 90% stiff peaks form.
6 Pipe the cream onto the cake, smooth with a spatula, roll it up, and chill for 1 hour.Slice into 4cm pieces and decorate as desired.
7 Sea Salt Milk Cap:Whip together heavy cream, granulated sugar, and a pinch of sea salt until the texture is like yogurt.

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