Sea Salt Black Tea Roll

Ingredients (for 28x28cm baking tray):

To make the black tea jelly:

1. Resolve gelatin powder in some cold water.

2. Put black tea bag into boiling water. Wait for 5-6 min.

3. Resolve sugar into black tea.

4. Add the resolved gelatin into sweetened black tea. Whisk until fully combined.

5. Pour the mixture into a container. Refrigerate until set.

To make the black tea cake sheet:

1. Pour water and milk in to a pot and cook until simmering. Add black tea bags into the pot and cook and stir for another 2-3 min.

2. Turn off the heat. Remove the tea bags Cut one tea bag and stir the tea leaves in the mixture. Set aside till cooled to room temperature.

3. Separate egg yolk and egg white.

4. Add egg yolk and canola oil into mixture in step 2. Mix well. Add the sifted cake flour and whisk until fully combined.

5. Add sugar into egg white 1/3 a time. Whisk until soft peak form.

6. Pour 1/3 egg white into egg yolk mixture, mix well using a spatula.

7. Pour the mixture in step 6 into egg white. Mix carefully using a spatula until fully combined.

8. Pour the cake mixture into a baking tray lined with parchment paper. Smooth the top using a spatula.

9. Bake in preheated oven at 160 C for 20 min.

10. Remove the the cake from oven. Immediately peel off the parchment paper and leave until cool.

Filling and assemble:

1. Beat heavy cream, sugar, and sea salt until soft peak form.

2. Cut the black tea jelly into desired shape.

3. Put the sea salt heavy cream on the black tea cake sheet. Leave 3-4 cm on one side of the cake (roll up from the opposite side).

4. Put the black tea jelly on the middle of the cake. Roll the cake up and cover with a baking sheet.

5. Put the roll cake into the fridge to set for at least 1 hour.

6. Cut and serve.