How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Milk Tea Chiffon Roll Cake?

You need 10 ingredients. The key ingredients include: 3 Eggs, 1 pinch Salt, 45 grams Sugar, 30 grams Cake flour, and more.

Is Milk Tea Chiffon Roll Cake suitable as baking & desserts?

Yes, Milk Tea Chiffon Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Milk Tea Chiffon Roll Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Tea Chiffon Roll Cake Recipe

Name: Milk Tea Chiffon Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs; 1 pinch Salt; 45 grams Sugar; 30 grams Cake flour; 30 grams Mochiko (or rice flour); 90 ml Milk; 30 grams Tea leaves (Earl Grey is best); 2 tbsp Olive oil; 50 ml Heavy cream (filling); 1 1/2~ teaspoons Sugar for the heavy cream

Milk Tea Chiffon Roll Cake

Eats Now Editorial Team · 431 kcal · Baking & Desserts

1
Preparation - Steps 1 and 2: Separate the egg yolks and whites Place the yolks into a large bowl and the whites into a small bowl.
2
Heat up the milk and tea leaves in the microwave, and steep to make a rich milk tea.
3
Strain and measure out 50 g of the brewed tea.
4
Combine the ingredients and sift together.
5
Put the salt in the egg whites.
6
Beat the whites while adding 1/2 of the sugar in 2 batches, until the meringue is shiny ans forms firm peaks.
7
Add the remaining sugar to the egg yolks, add the vanilla extract, and beat until it turns white and thick.
8
Keep beating it until the mixer leaves marks in the batter as shown in the phot.
9
Drizzle in the olive oil a bit at a time, beating well between each addition.
10
Add the milk tea liquid a bit a time as well, and beat well.
11
Add in 1/3 of the dry ingredients that you sifted in Step 2 and mix until they are blended in.
12
Add the remaining amount, and fold and cut it in by scooping the batter up from the sides.
13
Use the whisk you used in Step 6 to mix the egg whites from Step 3 and even out the consistency.
14
Put 1/3 of the egg whites to the batter and mix until it blends in.
15
Fold the rest in using a spatula.
16
Pour the batter into a lined cake pan, and bake in an oven preheated to 180C for 15 minutes.
17
Remove the cake from the pan and let cool on a baking rack with the parchment paper intact.
18
When the cake has cooled down a bit, cover the top with another piece of parchment paper and leave to cool completely.
19
After it has completely cooled, carefully peel the parchment paper off of the cake, and flip it over so that it's resting on the paper.
20
Spread the cake with the filling of your choice.
21
Carefully roll it up from the the side of the photo (the short side).
22
Wrap the cake in plastic wrap when it is rolledup.
23
Refrigerate until the cream has settled It should take anywhere from 2 hours (if you are in a hurry) to 5 hours.
24
Decorate it as you like, and it is done.
25
I made these as presents.

Milk Tea Chiffon Roll Cake

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