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Ingredients:

80g oil
80g milk
80g low-gluten flour
8 egg yolks
8 egg whites
80g sugar( for the cake)
5g black tea leaves (for black tea rolls)
400g whipped cream
40g sugar (for whipped cream)


Instructions:

1. Mix oil and milk until emulsified.

2. Sift in low-gluten flour and stir in a Z-shaped motion until well combined.

3. Add 4 egg yolks and continue stirring in a Z-shaped motion.

4. In a separate bowl, beat 4 egg whites and gradually add sugar 40g in three stages: when large bubbles form, when small bubbles appear, and when the mixture has a texture.

5. Combine half of the beaten egg whites with the egg yolk mixture and gently mix until well incorporated. Then, pour this mixture into the remaining beaten egg whites and fold until fully combined.

6. Pour the batter onto a baking sheet from a high place and spread evenly.

7. For black tea rolls, add black tea leaves 5g to the batter and mix well. Follow the same steps as before.

8. Preheat the oven to 150°C and bake for about 40 minutes.

9. Prepare the whipped cream filling by whisking together 200g of cream and 20g of sugar until stiff peaks form..

10. Apply the whipped cream evenly over the surface of the cake..

11. Lift the cake using the edges of the parchment paper and gently roll it with a rolling pin.

Cut the cake into slices and serve. Enjoy the soft, moist cake with smooth, sweet cream and a hint of black tea flavor!


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