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1
Sift the A) ingredients, cake flour, cornstarch, ground tea leaves.
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2
Preheat the oven to 160C.
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3
Heat up the milk to a high temperature and drop the tea bag in it to brew strong tea.
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4
Take out the teabag, add the butter, and melt.
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5
You can use a microwave or a pan to do this process.
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6
Then whip the egg whites.
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7
Add the sugar in 2 batches and keep whipping until the mixture forms stiff peaks as shown in the photo.
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8
Using the same hand mixer (no need to wash it), mix the egg yolks in a different bowl.
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9
Add the dry ingredients from Preparation 1 and milk tea from Preparation 2 and mix really well, until they become like runny mayonnaise.
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10
Add the stiff meringue from Step 3 in 3 batches.
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11
Mix with a whisk as shown in the photo.
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12
Stir the mixture by lifting from the bottom of the bowl and folding in with the whisk (not the hand mixer!
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13
).
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14
Line a baking tray with parchment paper, fold its 4 corners and secure with a staple.
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15
Pour in the batter from Step 6 and bake on the middle rack of the oven at 160C for 10~15 minutes.
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16
Don't open the oven before 10 minutes.
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17
Insert a toothpick in the center and if it comes out clean, it's done.
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18
Take out from the oven and cool the sponge cake.
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19
Spread the whipped cream on the cake, and start rolling up from the 24 cm side.
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20
If you put something inside, start rolling up from the 35 cm side.
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21
When you finish rolling it up, wrap the rolled cake with a new piece of parchment paper and aluminum foil on top.
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22
Then wrap with a bamboo sushi mat and chill in the fridge for more than 2 hours.
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23
This time, I used the whipped cream with vanilla extract, but it's also delicious if you add a teaspoon of cointreau instead.
