Go Back

Red Tea Salted Butter Swiss Roll Cake

Print Recipe Pin Recipe

Notes

Ingredients:
  • Corn Oil: 50g
  • Milk: 60g
  • Salt: 1g
  • Low-Gluten Flour: 60g
  • Eggs: 5 pcs
  • Red Tea Powder: 4g
  • White Vinegar: 2g
  • Xylitol: 40g
  • Whipping Cream: 150g
  • Xylitol (for cream): 7g
  • Salt (for cream): 0.5g
Instructions:
  1. Mix corn oil, milk, and salt until emulsified.
  2. Sift in low-gluten flour and mix to a smooth consistency.
  3. Separate egg yolks and whites, adding yolks to the batter.
  4. Combine egg yolks with the batter thoroughly.
  5. Add red tea powder to the batter and mix well. Set aside.
  6. Preheat the oven. Add white vinegar and 1/3 of the xylitol to the egg whites.
  7. Whip until soft peaks form, then gradually add the remaining xylitol, whipping to stiff peaks.
  8. Fold 1/3 of the egg whites into the batter gently.
  9. Pour the batter back into the egg whites, folding gently with a spatula.
  10. Pour the batter into a mold from a 30cm height, level the surface, and release air bubbles.
  11. Bake at 150°C/135°C (top/bottom heat) for 22 minutes, then increase the top heat to 170°C for the last 4 minutes.
  12. Cool to room temperature, invert onto parchment paper, and trim one edge at a 45-degree angle.
  13. Whip cream with xylitol and salt until stiff peaks form.
  14. Spread cream evenly over the cake.
  15. Roll the cake using a rolling pin, then freeze for 1 hour to set.
  16. Slice the cake, cleaning the knife between each cut.
Nutrition:
  • Calories: Varies based on slice size
  • Saturated Fat: Moderate (from butter and cream)
  • Sugar: Low to Moderate (depending on xylitol/sugar used)
  • Protein: Moderate (from eggs and milk)