Description
This Black Tea Peach Roll is a delicate Swiss-style cake featuring a tender sponge infused with black tea and filled with whipped cream and juicy peaches. It’s the perfect fusion of floral, fruity, and creamy, ideal for summer gatherings, tea parties, or elegant desserts.
Ingredients
Units
Scale
- For the Sponge Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons brewed strong black tea (cooled)
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour (or sifted all-purpose flour)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, for egg whites)
- For the Peach Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled and finely diced
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Sponge Cake:
- Beat egg yolks with sugar until pale and thick. Add black tea and vanilla, and mix well.
- In a separate bowl, whip egg whites with salt (and cream of tartar, if using) to stiff peaks.
- Gently fold the flour into the yolk mixture, then carefully fold in the whipped egg whites in batches.
- Spread batter evenly in prepared pan and bake for 10–12 minutes until golden and springy.
- Roll the Cake:
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.
- Roll up gently with the towel and cool completely.
- Make Filling:
- Whip cream with powdered sugar and vanilla to stiff peaks. Fold in diced peaches.
- Assemble:
- Unroll the cooled cake, spread the peach cream evenly, then gently roll it back up.
- Chill for at least 30 minutes before slicing. Dust with powdered sugar or garnish with peach slices.
Notes
- You can use canned peaches if fresh ones are not available.
- Add a teaspoon of peach or black tea extract to the cream for extra flavor.
- For decoration, drizzle with honey or top with mint leaves.
- Details
Nutrition
- Calories: ~260 kcal
- Sugar: 16g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
