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earl grey roll cake autumn desserts

Warm up your autumn dessert menu with this Earl Grey Tea Roll Cake—a tender, low‑glycemic sponge infused with bergamot‑scented tea powder, layered with whipped tea cream, and finished with a delicate milk‑cap. This elegant roll cake delivers sophisticated flavor without any greasiness.


Why You’ll Love This Roll Cake

Intense tea aroma: Earl Grey powder in both sponge and cream delivers balanced bergamot notes.
Light, non‑greasy texture: Corn oil emulsion and egg‑white meringue create a moist, airy crumb.
Elegant finish: Milk‑cap topping adds subtle sweetness and a silky mouthfeel.
Seasonal appeal: A perfect autumn dessert that pairs beautifully with a hot cup of tea.

Earl Grey Tea Roll Cake Recipe


Prep & Batter Bake Cooling & Filling Total Time
20 min 30 min 2½ hrs 3½ hrs


Ingredients You'll Need

For the Sponge (8‑inch tray):

  • 50 g corn oil
  • 50 g whole milk
  • 4 g Earl Grey tea powder

    • For consistent flavor and aroma, I use a premium Earl Grey tea powder → grab one here.

  • 50 g low‑gluten (cake) flour
  • 5 large egg yolks
  • 5 large egg whites
  • 50 g fine granulated sugar

For the Tea‑Whipped Cream Filling:

  • 150 g heavy whipping cream
  • 10 g granulated sugar
  • 2 g Earl Grey tea powder

For the Milk‑Cap Topping:

  • 50 g heavy whipping cream
  • 5 g granulated sugar
  • 1 g fine sea salt


Equipment

  • 8‑inch jelly roll pan (lined with parchment)
  • Electric mixer or stand mixer
  • Sifter
  • Offset spatula
  • Kitchen towel or pastry mat


Step‑by‑Step Instructions

Prepare the Emulsion

  • Whisk together corn oil, milk, and tea powder until smooth and yogurt‑like.
  • Stir in egg yolks until just combined. Sift flour over the mixture and fold gently until no dry streaks remain.

Make the Meringue

  • Chill the bowl and beaters. Beat egg whites with a drop of lemon juice on high speed until frothy.
  • Gradually add sugar in three additions, waiting for medium‑stiff peaks that hold a gentle curve.

Combine & Bake

  • Fold one‑third of the meringue into the yolk mixture to lighten it, then carefully fold in the remaining whites.
  • Spread batter evenly in the prepared pan. Tap twice on the counter to release large air bubbles.
  • Bake at 150 °C (302 °F) for 30 minutes (upper & lower heat).

Cool & Peel

Remove from oven and immediately tap the pan twice to settle the cake.
Invert onto a clean towel or rack, peel away parchment, and let cool until just warm.

Fill & Roll

  • Tea Cream: Whip cream, sugar, and tea powder to medium‑stiff peaks; pipe or spread evenly over sponge.
  • Gently roll the cake from one short end, using the mat or towel to guide a tight, even spiral.
  • Wrap and chill 2 hours to set.

Milk‑Cap Finish

  • Whip cream, sugar, and salt to soft peaks; spread or pipe over chilled roll slices.
  • Garnish with dried tea leaves or a dusting of cocoa.

Quick Process Overview


Step 1 Step 2


Pro Tips & Variations

Stronger tea flavor: Steep tea powder in warmed milk before mixing to intensify aroma.
Citrus twist: Add 1 tsp lemon zest to the cream filling for brightness.
Matcha version: Substitute matcha powder for Earl Grey in both sponge and cream.
Mini rolls: Cut the baked sponge into smaller rectangles to make individual tea‑time portions.


Storage

Refrigerate: Covered, up to 2 days for best texture.
Freeze: Wrap slices individually; freeze up to 1 week—thaw in the fridge before serving.


Enjoy a slice of this refined Earl Grey Tea Roll Cake as an autumn dessert centerpiece, and let the delicate bergamot notes warm your soul.



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For Chocolate lovers you can always pair our Earl Grey Tea Roll Cake with  Peanut Butter Chocolate Cream Filling

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