The weather is warm and our flowers are blooming. It's a garden party sort of week for us so we made this light and not too sweet rolled cake. We enjoyed ours out on the back deck this afternoon.
Using all of the cream mixture made for an awkward picture but it tastes heavenly!
Cake
3 tbsp lemon juice
2 tbsp loose leaf Earl Grey tea
4 eggs, separated
75g sugar plus extra for sprinkling
75g BCF Partially Sifted Flour
2 tbsp BCF Extra Virgin Canola Oil
Filling
your favourite jam - I used strawberry
3 tbsp icing sugar
300ml whipping cream
1 tsp vanilla
Preheat your oven to 350F and cover a baking sheet with parchment paper.
Heat the lemon juice and steep 1 tbsp of the tea in it. Grind the other tablespoon of tea until it is fine.
Beat together the egg yolks and 25g of the sugar until the mixture is light and fluffy. Add in the lemon juice (strained), oil, ground tea and flour. Beat just until mixed.
In a separate bowl, beat the egg whites until they form soft peaks. Add in the remaining 50g of sugar and beat until you have a meringue. Gently fold the meringue into your cake batter in three parts.
Spread the cake mixture onto the parchment paper and bake for 13 minutes.
Once it is finished baking, gently remove the parchment paper. Prepare a second piece of parchment and generously dust it with sugar. Flip the cake onto this second piece. Gently roll it and allow it to cool.
Once cool, unroll your cake and add a layer of your favourite jam (I used the very last bit of our homemade strawberry jam!) Whip together the icing sugar, whipping cream and vanilla until you have a light and spreadable cream. Add a layer of this onto the cake (I used it all and it was a bit too much to look great in the picture but it tastes heavenly!). Roll the cake up and wrap it back in parchment to chill or an hour or two.
Slice it right before serving. If we had had any strawberries left I would've made a strawberry sauce to go with it!
*ADAPTED FROM: http://www.olivemagazine.com/recipes/strawberry-and-earl-grey-roulade/3820.html