Remove the tea leaves from the tea bags for the sponge cake. Use it as it is if the leaves are fine and grind it if they are too big. I use it just as it is!

Break the eggs in a big bowl and whisk. Add sugar and mix. Preheat the oven to 180°C. The egg should be about 250g after removing the shells.

Place the bowl with eggs on a double boiler. Make sure that the egg doesn't cook and continue mixing until the mixture becomes about 40°C . ( I warm the egg directly over the stove, but if it's your first time making it, I recommend using a double boiler.)

When the mixture feels warm to the touch (about 40°C), take it out of the double boiler and whisk with a hand mixer at the highest level.

When the mixture is fluffy and the foam becomes fine, continue whisking until you can see a trace of the hand mixer. Then whisk with the lowest level on the hand mixer for the last 30 seconds!

Remove the hand mixer and sprinkle the tea leaves from Step 1 onto the surface.

Then sift in the cake flour so it's like they're floating on the surface of the mixture.

Mix gently using a rubber spatula or a wooden spatula like drawing a circle (like the pink arrow in the picture) while spinning the bowl to the other direction at the same time (like the yellow arrow in the picture) .

The flouriness will disappear after mixing for about 30 times and you won't see the flour anymore, but if you stop mixing at this point the sponge turn out rough and dry so continue mixing a little bit more...

It's best when the mixture becomes shiny after continued mixing! If you don't mix enough the cake will become dry, and if you mix too much the cake will become elastic, so try to get the feeling of how the batter is!

Mix until the batter drips when you lift it up, but not too slowly. I mixed for more than 100 times.

How many time to mix depends on how the eggs are whipped up and how the flours are mixed. Pour the batter onto a baking sheet lined with kitchen parchment paper.

Even out the surface and bake in a 180°C preheated oven for 12 minutes while checking its progress.

It should be fine if the color becomes a nice golden brown, but if you are worried stick a toothpick into the sponge cake and if the toothpick comes out clean, then it is fine! Place the sponge cake on a cooling rack to cool down.

Warm the heavy cream. Add the tea leaves and heat it to extract the tea flavor. Refer to Earl Grey Tea Aroma Black Tea Cream -!

Strain the tea leaves with a tea strainer while pouring it into a big bowl.

Place iced water under the bowl to cool. Add sugar and whip it up.

Peel off the paper from the sponge cake once and place it on the paper again. Then spread on the whipped cream.

Make the cream on the side closest to you thicker and on the other side thinner.

Hold the sponge closest to you together with the paper. Roll in the beginning part of the roll tightly to the part that sticks to it.

Hold the paper from your side and roll up the sponge in one go. Make sure that the end of the roll will be facing down.

Even out any cream that sticks out of the sides.

The cake will be more stable and will be easier to cut if you chill it in the refrigerator, but I like it when it is freshly made because the sponge cake and the cream are so fluffy.

When cutting, dip the kitchen knife in hot water each time you cut and don't press strongly to cut and move the kitchen knife back and forth to cut it. Use a bread cutting knife if you have one!

The precise way to make the cream is on the- Earl Grey Tea Aroma Black Tea Cream.