Thai Milk Tea Swiss Rolls

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Thai Milk Tea Swiss Rolls

4 Egg yolks (I used 65g eggs)
35g corn oil
40g  Thai Milk Tea
70g Cake Flour + 1 teabag milktea (2.5g)

4 Egg Whites
70g Castor Sugar

Thai Milk Tea preparation ~ you only need 40g:-
50ml hot water
2 Thai Tea Bags
2 tsp condensed milk

Whipped non dairy cream for filling

Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk and stir. Cool before use. Measure out 40g for the recipe.

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Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil and milk tea. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold in 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion until complete.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

 

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1 Comment »

  1. Shirley said

    Hi Jeannie, I had just made this Swiss roll except that I didn’t have Thai milk tea and I used Earl grey tea instead. The taste is really very nice! But unfortunately my Swiss roll crust got stucked to the clean piece of baking paper when I unroll it when it’s cool. Do you have any tips to prevent the crust from sticking to the baking paper? Thank you 😊

    Like

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