Tea Swiss Roll with Milk Cream

Tea Swiss Roll with Milk Cream

A light, sweet roll with delicious cream is the perfect addition to coffee or tea and an excellent option for a sweet treat.


  • Sugar – 65 g
  • Vanilla sugar – 1 teaspoon
  • Eggs – 3 pieces
  • Milk – 2 tablespoons
  • Condensed milk – 50 ml
  • All-purpose flour – 45 g
  • 30% cream – 120 ml
  • Earl Grey tea – 10 g


Preheat the oven to 180 degrees Celsius.

Place a bowl over a pot of boiling water. Crack the eggs into the bowl, add sugar, and whisk until the mixture reaches a temperature of about 37 degrees Celsius. Remove the bowl from the pot of water and continue whisking until the mixture thickens slightly, resembling pancake batter.

Crush the tea leaves in a mortar. Add them to the beaten eggs along with 2 tablespoons of milk and flour. Mix until all ingredients are combined.

Line a baking sheet with parchment paper. Pour the batter onto it, smoothing it out with a spatula. Bake the cake for 12-25 minutes, until golden brown. Remove the baking sheet from the oven, let the cake cool slightly, then transfer it onto a clean, cotton cloth and roll it along the longer side with the cloth. Set aside to cool completely.

Meanwhile, whip the cream. When the cream becomes stiff, add condensed milk and vanilla sugar, and continue to beat for a while.

Gently unroll the cooled cake. Spread the prepared cream over it and roll it up again. Place the cake in the refrigerator for at least 2 hours before serving.

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