[☕︎Tea Pairing Sweets] 🍋Lemon Swiss Roll Cake × Earl Gray🍋 | Japanese Sweets | Relaxing baking vlog
I made a lemon-filled roll cake! 🍋✨ On this channel, I create sweets to pair with tea. This time, I garnished a refreshing bergamot-scented Earl Grey tea with lemon. I sliced one lemon into 3mm slices. I sliced them too thinly, so it looked unattractive. Be careful! Add about 50g of sugar. Heat in the microwave at 600W for about two minutes. The lovely lemon aroma filled the room. Arrange the lemons on a baking sheet . Now, let’s make the sponge cake. The method is the same as in the previous video: Beat thoroughly until fluffy. Add oil to the egg yolks and emulsify. Add milk. I tried mixing it with a blender, but it was a failure! 😓 Don’t try this at home! Mix the egg yolk mixture with the egg whites. This recipe is fine even if you mix thoroughly. I love mixing this fluffy mixture! 😋 Now, let’s bake it in the oven. 10 minutes at 180°C. And it’s done! So, did it turn out well? The lemon pattern is clearly visible 😋Separate the lemon syrup and the pulp. It’s a good idea to cut the end of the roll cake diagonally. Pour the lemon syrup into the dough without leaving any leftover. Add the lemon pulp and roll it up in one go. Momentum is important! The lemon pattern is cute 🫶Let it chill in the refrigerator for about an hour. I used the leftover lemon pulp and macaron skins from a separate bake as a garnish . I garnished it with fresh lemon to balance it out . Today’s tea is Earl Grey. The refreshing flavors of bergamot and lemon go well together. With less cream and more lemon, it’s refreshing and easy to eat 😋Thank you for watching until the end. Please like, comment, and subscribe to my channel 🫶
Let’s enjoy teatime with sweets paired with black tea! ✨
This time, it’s a Swiss roll packed with my favorite lemon. I paired it with Earl Grey, which has a refreshing bergamot aroma. 😋
🍳Ingredients
🌟Sponge Cake
・3 eggs (medium size)
・65g cake flour
・70g sugar
・25g rice oil
🌟Lemon Compote
・1 lemon
・50g sugar
🌟Decoration
・100ml heavy cream (35% fat)
🍳Recipe
🌟Lemon Compote
Place lemon slices (3mm thick) and sugar in a heatproof container. Microwave at 600W for 2 minutes.
🌟Sponge Cake Batter
① Sift the cake flour. Line a baking sheet with parchment paper and arrange the lemon compote slices. Separate the eggs into yolks and whites.
② Gradually add half the granulated sugar to the egg whites, beating until stiff peaks form. Refrigerate. (Preheat oven to 180°C/350°F)
③ Add the remaining granulated sugar to the egg yolk bowl and beat until pale and thick. Add salad oil and water (or milk).
④ Sift the flour into the egg yolk bowl again. Mix well until no lumps remain.
⑤ Add one-third of the egg whites to the bowl from step ④ and mix. Then add half of the remaining egg whites and fold in gently.
⑥ Finally, transfer all the batter to the bowl with the egg whites. Rotate the bowl while lifting and cutting the batter from the bottom several times.
⑦ Pour the batter onto the baking sheet. Drop the sheet from a slight height once to release air bubbles and eliminate surface bubbles. Bake in a 180°C (350°F) oven for about 10 minutes.
⑧ Immediately after baking, drop the entire baking sheet from a slight height to prevent shrinkage. Cover with plastic wrap to cool; this will allow the baked crust to peel off cleanly.