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    Home » Recipes » Cakes

    Blackberry Earl Grey Cream Roll Cake

    Published: May 28, 2020 by Michelle · 13 Comments

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    Jump to Recipe - Print Recipe

    This Blackberry Earl Grey Cream Roll Cake features a soft and delicious earl grey-infused chiffon cake with a blackberry cream. Fresh blackberry puree give the cream a lovely natural lilac hue. 

    A close up of blackberry earl grey roll cake with purple cream on white rectangular plate, tea cup in background.

    I am loving blackberry season! 

    Since Earl grey tea is one of my favourite teas, I wanted to do a tea-infused variation on my Perfect Swiss Roll Cake.

    If you haven't made that cake before, I highly suggest trying it first.

    What is a roll cake?

    It's basically a light and spongy cake that is rolled up.

    Usually a jam or cream filling is rolled in between the cake. 

    Other roll cake variations

    Once you're familiar with roll cakes, you can try out different versions:

    Snow White Swiss Roll Cake

    Hojicha Roll Cake

    White and Blue Butterfly Pea Cake Roll

    A close up of blackberry earl grey roll cake with purple cream on white rectangular plate, tea cup in background.
    Ingredients for this cake

    This delicate Blackberry Earl Grey Cream Roll Cake is a chiffon cake is flavoured lightly with earl grey milk and vanilla.

    For the cake, you'll need only 8 ingredients:

    • eggs: whites and yolks separated
    • cream of tartar: or lemon juice, to stabilize the egg whites
    • granulated sugar: divided, adds sweetness to the cake, and also stabilizes the egg whites
    • whole milk: or any milk you like
    • earl grey tea: you can use a tea bag or looseleaf tea
    • neutral vegetable oil: adds moisture to the cake
    • vanilla extract: use a high quality vanilla extract for the best flavour
    • cake flour: has lower protein and produces a lighter cake; don't use all-purpose or bread flour

    For the blackberry cream:

    • fresh blackberries: I don't recommend frozen blackberries for this application or it may dilute the cream
    • heavy whipping cream: at least 36% MF (milk fat); divided, some for the blackberry puree; the rest for whipping up
    • powdered sugar: adds a little sweetness and helps to stiffen the whipped cream

    A slice of blackberry earl grey roll cake with purple cream on plate with fork, whole cake on white rectangular plate, cup of tea.
    How to make the cake

    First, steep earl grey tea in warmed milk.

    Then, combine egg yolks, flour, oil, sugar and (milk) tea to make a cake batter.

    Beat the egg whites (separately) with the cream of tartar/lemon juice, and sugar until soft peaks. 

    Fold in the egg whites (meringue) into the cake batter.

    Transfer the cake batter to a 9" by 13" baking tray lined with parchment paper.

    Bake at 375F for 13-15 minutes, until the top is dry and springy to the touch. Be careful not to overbake.

    I've got 6 tips on how to ensure a no-crack cake on my Hojicha Roll Cake post.

    A close up of slice of blackberry earl grey roll cake with purple cream on plate with fork, whole cake on white rectangular plate, cup of tea in background.
    How to make the blackberry cream

    Add fresh blackberries and a little heavy cream into a blender and blend it together to make a puree.

    You can strain the seeds out of the puree if you'd like, or leave them in if you don't mind.

    Whip the remaining heavy cream in a chilled bowl until stiff peaks.

    Combine the blackberry puree with additional whipped cream.

    I added the finely ground earl grey tea leaves into the cream to amplify the tea essence.

    How to assemble the cake

    Use an offset spatula to evenly spread the blackberry cream over the surface of the slightly cooled earl grey roll cake and roll it up. 

    Wrap up the cake and chill in the fridge for at least 1-2 hours prior to serving.

    A blackberry earl grey roll cake with purple cream on white rectangular plate, scattered blackberries, cup of tea in background.
    How to serve the cake

    Use a sharp, serrated knife to make slices.

    Serve the cake with a cup of tea 😉 

    It would be a great addition to an afternoon tea party, or for any special occasion.

    How to store the cake

    Keep the cake in an airtight container for up to 3 days, however it is best enjoyed fresh within 1-2 days.

    You can freeze the cake in individual slices if you wish. (Layer each slice with parchment paper prior to freezing).

    Just take the cake out about 30 minutes prior to serving.

    Other earl grey recipes you may like

    If you're a fan of Earl grey, be sure to check out these recipes:

    Earl Grey Milk Jam

    Bergamot Earl Grey Loaf

    No-Churn Earl Grey Ice Cream

    Earl Grey Cream Tart

    Let me know if you make this recipe! Be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    A slice of blackberry earl grey roll cake with purple cream on plate with fork, whole cake on white rectangular plate, cup of tea in background with text overlay.

    Print Recipe
    4.89 from 9 votes

    Blackberry Earl Grey Cream Roll Cake

    A light and fluffy chiffon roll cake flavoured with earl grey tea. Paired with a delicious fresh blackberry earl grey whipped cream.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 143kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 3 egg whites room temp
    • ¼ teaspoon cream of tartar
    • 30 g granulated sugar
    • 30 ml whole milk warmed
    • 1 bag earl grey tea reserve the ground tea leaves for the cream if you wish (optional)
    • 3 egg yolks
    • 30 g granulated sugar
    • 30 g netural vegetable oil
    • ½ teaspoon vanilla extract or bergamot oil
    • 60 g cake flour sifted

    Blackberry Earl Grey Cream

    • ¼ C fresh blackberries
    • splash of heavy whipping cream
    • ½ C heavy whipping cream 36% MF (milkfat)
    • 2 tablespoon icing sugar
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the chiffon cake:

    • Line a 9″ by 13″ baking tray with parchment paper. Set aside.
    • Remove 3 eggs from the fridge. Separate the egg whites and egg yolks, ensuring the egg whites are added to a clean mixing bowl. Leave at room temperature.
    • Preheat oven to 375°F/191°C.
    • Fit the mixing bowl with the egg whites to a stand mixer with a whisk attachment. Gradually whisk on low speed until foamy. Add in the cream of tartar. Increase the speed gradually and add in the 30g sugar in small increments.
    • Beat until the egg whites reach soft peaks (when the whisk it pulled out, there will be a slight curve to its end). Set aside.
    • Add the earl grey tea to the warmed milk and let it steep for 5 minutes.
    • Place the egg yolks in a large bowl. Add in 30g sugar and whisk together.
    • Next, add in the oil, vanilla (or bergamot) extract and cooled earl grey milk and whisk until combined.
    • Sift in the cake flour over the wet ingredients. Use a spatula to mix together.
    • Take ⅓ of the whipped egg whites and fold it into the batter. It’s OK to be a little heavy-handed for this first fold since we will add more of the egg whites later.
    • Next, add another ⅓rd and continue to fold. Repeat with the remainder of the egg whites, until the batter is light and homogeneous.
    • Transfer the cake batter to a 9″ by 13″ baking tray and smooth out the top with an offset spatula. Tap the tray a few times to remove any trapped air bubbles.
    • Place into the oven and bake at 375°F/191°C for 13-15 minutes, until the top is dry and springy to the touch. (Don’t overbake or it will be dry).
    • Remove from the oven and carefully drop it from a height of about 1′.
    • Transfer the cake over to a cooling rack, with the parchment-side down.

    Make the Blackberry Earl Grey Cream:

    • Blend the blackberries together with the cream until pureed and smooth. (Strain the puree if you prefer a smooth consistency in your cream).
    • Add the whipping cream, to a large chilled bowl. Whisk until the cream starts to thicken. Add in the icing sugar and pureed blackberries and continue to whisk until the cream stiffens.
    • Add the reserved earl grey tea leaves (if you wish) from earlier into the cream and fold to incorporate. Note: if the tea leaves are coarse, you may wish you omit. I used a finely ground tea leaf.

    To assemble:

    • Tear off a new large piece of parchment paper.
    • While the cake is still slightly warm, (not too warm or the cream will melt), but not cool so that the cake won’t roll.
    • Carefully flip the cake onto the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
    • Using an offset spatula, spread the blackberry earl grey cream over the surface of the cake.
    • Carefully roll up the cake and seal the ends of the parchment. Place into the fridge to chill for 1-2 hours.
    • Slice with a serrated knife and serve.

    Notes

    Note: Cake can be kept in an airtight container for up to 1 week.

    Nutrition

    Calories: 143kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 24mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Yuka

      July 16, 2020 at 2:06 pm

      5 stars
      This was my first time making a roll cake, and I’m pretty happy with the outcome 🥰 although I forgot to save some of the cream for the topping. No wonder a lot of cream came out when I was rolling the cake. But I enjoyed this a lot.

      Reply
      • Michelle

        July 16, 2020 at 2:07 pm

        Glad you had success with your roll cake, Yuka! 🙂

    2. Cici

      January 20, 2021 at 11:27 am

      5 stars
      I made this cake with a little bit of a twist for my moms birthday and it came out perfectly! Definitely making this again when blackberries are in season! Thanks for the recipe!

      Reply
      • Michelle

        January 20, 2021 at 1:40 pm

        Glad to hear it, Cici! 🙂

    3. marc

      March 02, 2021 at 5:22 am

      4 stars
      I've made this cake a few times time. Great recipe!!

      Couple of items, one is the recipe forgets to add the vanilla, and also I prefer to grind the tea leaves ahead of time and steep. Whole tea leaves and stems do not have a good feeling on the tongue.

      Reply
    4. Alisa Infanti

      April 14, 2021 at 7:18 am

      5 stars
      This was perfect for tea with my mom! I loved the hint of earl grey in this.

      Reply
    5. Dannii

      April 14, 2021 at 7:20 am

      5 stars
      This cake looks beautiful. I love blackberries, but I never bake with them. I can't wait to try these.

      Reply
    6. Toni

      April 14, 2021 at 7:41 am

      5 stars
      This is really amazing! Such an impressive cake for the whole family!

      Reply
    7. Wanda

      April 14, 2021 at 7:56 am

      5 stars
      Such a pretty looking treat! Bookmarking to try this recipe!

      Reply
    8. Sarah Baumeister

      April 14, 2021 at 8:16 am

      5 stars
      First off- your photos are LOVELY! And I am always looking for more ways to use blackberries. Thanks!

      Reply
    9. veenaazmanov

      April 14, 2021 at 8:26 am

      5 stars
      Lovely Tea time treat. Amazing flavor and yummy cream too. My kids to love it. Looks yum.

      Reply
    10. Veronica

      September 05, 2021 at 2:44 pm

      I'm trying to think of new flavors, do you think lavender or orange would work?

      Reply
      • Michelle

        September 05, 2021 at 8:13 pm

        You can definitely change up the flavour of the cake or the cream filling.

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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