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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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10
Calories 143kcal
Author Michelle | Sift & Simmer


  • 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


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.


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


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