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.
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:
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
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.
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.
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:
Let me know if you make this recipe! Be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Blackberry Earl Grey Cream Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 egg whites room temp
- ¼ tsp 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 tsp 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 Tbsp icing sugar
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.
- 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.