Milk Tea Chiffon Roll Cake
Chiffon cakes were invented in the United States in the 1920s and became popular in Asia, especially in Japan and Taiwan.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Milk Tea Chiffon Roll Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.
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In a medium bowl, whisk together cake flour, milk tea powder, baking powder, and salt.
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In a large bowl, beat eggs and granulated sugar until pale and fluffy. Gradually add vegetable oil and milk, mixing well.
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Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
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Pour the batter into the prepared jelly roll pan and spread it evenly.
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Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
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Meanwhile, prepare the filling by whipping the cream, powdered sugar, milk tea powder, and matcha powder until stiff peaks form.
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Remove the cake from the oven and let it cool in the pan for 5 minutes.
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Transfer the cake onto a clean kitchen towel and carefully roll it up from the short end.
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Let the rolled cake cool completely on a wire rack.
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Once cooled, carefully unroll the cake and spread the whipped cream filling evenly.
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Gently roll the cake back up and refrigerate for at least 1 hour.
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Dust with powdered sugar and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
