Скачать или смотреть Light & Refreshing! Sour Cream Earl Grey Swiss Roll (Next-Level Texture)

[Recipe & Pan Size: 28x28cm]
Egg whites ··· 150g
Granulated sugar ··· 52g
Corn oil ··· 42g
Milk ··· 52g
Cake flour (low-protein) ··· 60g
Earl Grey tea powder ··· 4g
Egg yolks ··· 85g
Whipping cream ··· 210g
Sour cream ··· 40g
Granulated sugar (for cream filling) ··· 18g

[Baking Time & Temperature]
155°C (310°F) / 28 minutes

[Instructions]
① Mix the room-temperature corn oil and milk until fully combined. Add the cake flour and Earl Grey tea powder, and whisk until smooth.
② Add the egg yolks to the mixture from Step 1 and mix until well combined.
③ Whip the egg whites, gradually adding the sugar, until medium peaks form (a small bent tip). Pour the yolk batter from Step 2 into the meringue and gently fold until evenly mixed.
④ Pour the batter into the prepared baking pan, spread it out evenly, and bake. Remove from the oven and let cool completely.
⑤ Place the cake with the front side facing up. Spread the prepared whipped cream (whip the whipping cream, sour cream, and 18g sugar together to make the filling), roll it up tightly, and refrigerate overnight.
⑥ Take out the cake, frost the surface with a little more cream, dust with powdered sugar, and it's done! Enjoy!