Milk Tea Chiffon Roll Cake

Milk tea chiffon roll cake is so light and fluffy. It is filled with milk tea whipped cream and decorated with tapioca balls on top.

Milk Tea Chiffon Roll Cake

Adopted from Sift & Simmer.

Note: Please use a scale to weight your ingredients for best results.

Milk Tea

• 50 ml whole milk

• 2 black tea tea bags

Egg Yolk Mixture Ingredients

• 3 egg yolks room temperature

• 30g super fine caster sugar from Judee's From Scratch

• 30g light vegetable oil

• 30 ml whole milk (from the milk tea above) room temperature

• 2 teaspoon milk tea flavoring from Halo Pastry

• 60g cake flour sifted

Meringue Ingredients

• 3 egg whites room temperature

• ¼ teaspoon cream of tartar or dried egg white powder from Judee's From Scratch

• 30g super fine caster sugar from Judee's From Scratch

Whipped Cream

• 125ml heavy whipping cream cold

• 1 tablespoon powdered sugar

• 1 teaspoon milk tea flavoring from Halo Pastry

Garnishment - Tapioca Balls with Brown Sugar

• One pack of tapioca balls. I got mine from local Asian store.

• 1 tablespoon light brown sugar

• Water

Steps

Making the Cake

1. Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them. Use a scale to weight all the ingredients to get them ready.

2. Preheat oven to 335°F

3. Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.

4. Prepare for the milk tea - in a small pan, heat up the milk to boil and add the tea bags into the milk. Deep for 15 minutes. Let it cool down and set aside.

5. Prepare for the egg yolk mixture using a whisk- in a large bowl, whisk the egg yolks with caster sugar, until combined.

6. Add vegetable oil, 30 ml milk tea, and milk tea flavoring into egg yolk mixture until incorporate.

7. Sift in cake flour and stir or whisk until just incorporate. Set aside.

8. Prepare for the meringue - in the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and cream of tartar or dried egg white powder. Start whipping on low speed (KitchenAid speed 2) until foamy.

9. Gradually add in caster sugar in 3 additions. Once all the caster sugar is all added in, continue to whip for 30 seconds. Then increase speed to medium-high (KitchenAid speed 6) until the egg white meringue reaches soft peaks.

10. Add the meringue into the egg yolks mixture in 3 additions. Take 1/3 of the meringue and use a whisk to whisk it into the egg yolk mixture to lighten it up.

11. Then use a spatula to add 1/3 of the meringue into the batter and start folding until incorporate. Add in the last 1/3 of the meringue into the batter and fold until no meringue appears in the batter and incorporate.

12. Pour batter into the prepared baking tray.

13. Smooth the surface with an offset spatula.

14. Give the tray a few taps on the counter to release any trapped air bubbles.

15. Bake it for 15-18 minutes, or until the top of the cake is springy and dry to the touch.

16. Remove the cake and bang the tray on the counter to prevent the cake from shrinking.

17. Put a parchment paper on top of the cake, put another baking sheet on top. Hold on to both trays then flip cake over. Gently remove parchment paper. This is the outside of the roll cake.

18. Now you need to flip the cake again, which is the inside of the roll cake on top. Put another parchment paper on it. Put another baking sheet on top. Then flip again.

19. Transfer the cake to a cooling rack. Then roll it with the parchment paper. Let it cool completely before filling with whipped cream.

Making the Whipped Cream

1. In a stand mixer bowl, combine cold heavy cream with powdered sugar and milk tea flavoring.

2. Whip with a whisk until it reaches stiff peaks.

Assemble

1. Unroll the chiffon roll. Cut the edge of the chiffon cake.

2. Spread the whipped cream onto the entire surface of the cake.

3. Then carefully roll it back up again without the parchment paper. Use a plastic wrap to wrap it up. Chill it in the fridge for at least 6 hours or overnight.

Garnishment

Making the Tapioca Balls with Brown Sugar

1. Follow the instruction on the back of the package. I used half of the bag here.

2. In the small saucepan, heat up the water and tapioca balls. Bring it to boil for 2 minutes and boil in low for additional 4 to 5 minutes.

3. When the tapioca ball is soften and flowing on top of the water, transfer it to another bowl to cool down. Stir in the brown sugar until dissolved.

4. The tapioca balls need to be consumed within 4 hours. They become very hard to chew afterwords.

Assemble

1. Unwrap the roll.

2. You may have a bit whipped cream left over from the filling so you can go ahead to use them. If not, you will need to prepare additional whipped cream. Use a piping tip 104 to pipe on top of the roll.

3. Decorate it with tapioca balls. Enjoy!

Note: You can definitely use other teas like earl grey and oolong in this recipe.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.