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1
Bring the eggs to room temperature.
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2
Combine the flour and the leaves from 1 black tea teabag, and sift.
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3
Place the remaining black tea leaves into a heat-resistant dish and add 2 tablespoons of water.
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4
Microwave for 30 seconds.
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5
Wrap the dish and let steam.
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6
Strain Step 2 through a tea strainer.
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7
Combine 1 tablespoon of the tea liquid and butter.
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8
Heat using a hot water bath.
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9
Add the eggs and sugar to the bowl and, while continuously heating on the hot water bath, whip until thickened.
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10
(Refer to 1in Helpful Hints.)
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11
Add the sifted powdered ingredients and use a rubber spatula to gently mix.
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12
Add Step 3 and mix together.
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13
Pour into a baking sheet lined with parchment paper.
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14
Smooth the surface with a card.
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15
Without creating air bubbles, bake in a 200C oven for about 8 minutes.
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16
(Please refer to 2 in Helpful Hints)
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17
Remove from the baking sheet immediately (leave parchment paper in place) and cool on a rack.
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18
Cover with plastic wrap so the surface doesn't dry out.
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19
Make the syrup.
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20
In a heat-resistant container, add the sugar and 2 tablespoons of water.
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21
Microwave and let the sugar dissolve.
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22
Once it has cooled, add the rum.
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23
Make the white chocolate cream.
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24
Pour the heavy cream into a small saucepan and turn on the heat.
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25
When it begins to boil, remove from heat and add the shaved white chocolate.
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26
Heat until melted.
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27
Transfer the white chocolate mixture from Step 9 to a bowl, and place it in another bowl filled with ice water.
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28
While cooling, whip until stiff peaks form.
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29
Flip the cake upside down and gently remove the parchment paper.
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30
Place the browned side facing up and spread on the syrup from Step 8.
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31
Diagonally cut the edge closest to you, which will be the ending edge of the roll.
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32
Spread on the cream from Step 10, leaving space about 3 cm from the ending edge.
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33
(There will be about 1/3 of leftover cream.)
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34
Roll the cake and wrap with a sheet of parchment paper.
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35
Cool in the refrigerator for about 1 hour.
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36
(Refer to 3 in Helpful Hints)
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37
Diagonally cut off the first 5 cm from the edge.
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38
Spread on the cream, and place the cut piece on top.
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39
Cover evenly with cream.
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40
Stick on the white chocolate pieces and sprinkle some powdered sugar over cake.
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41
Once the decorations are in place, it's finished.
