Quick and Easy Milk Tea Swiss Roll Cake Recipe

If you love milk tea, this milk tea chiffon roll cake is a must-try! It combines the soft texture of a chiffon cake with the comforting flavor of milk tea, creating a perfect dessert. Made with cake flour and infused with Thai tea, the light and fluffy texture comes from perfectly beaten egg whites, making this cake irresistible.

If you love milk tea, this milk tea chiffon roll cake is a must-try! For another take on rolled desserts, check out Strawberry Swiss Roll.

Using a whisk to carefully fold in the egg yolk mixture helps ensure a sponge cake texture that’s ideal when you roll the cake into shape. This recipe is simple, even for beginners, and will impress anyone who tries it. With its milk tea cream filling, it’s the perfect Swiss roll cake for tea lovers. Ready to get started?

What Is a Milk Tea Swiss Roll Cake?

A milk tea Swiss roll cake is just as delicious as it sounds! It’s a light, fluffy cake with a creamy, milk tea-flavored filling. Made with cake flour and the richness of Thai tea, imagine the cozy warmth of your favorite milk tea, but in cake form. It’s the perfect combination of sweetness and smoothness, wrapped in a soft sponge cake made from a chiffon base that melts in your mouth.

Using a whisk to gently blend the egg yolk and other ingredients helps achieve the ideal texture to roll the cake smoothly. Whether you’re a milk tea enthusiast or just looking for something new, this cake is a wonderful treat that will never disappoint. The milk tea cream filling truly makes it the perfect Swiss roll cake.

Milk Tea Swiss Roll Cake Recipe

I promise this recipe is quick, easy, and beginner-friendly. You don’t need any fancy ingredients or equipment—just a few staples from your kitchen, and you’re good to go!

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 40 minutes
• Servings: 8-10 slices (perfect for sharing!)
• Difficulty Level: Easy (you’ve got this!)
• Dietary Information: Can be made gluten-free, dairy-free, or even vegan with simple swaps!

Ingredients

For the Cake:

• 4 large eggs (separated into yolks and whites)
• 100g granulated sugar (divided into 50g for the egg yolk mixture and 50g for the meringue)
• 100g cake flour (or gluten-free flour for a GF option)
• 2 tablespoons milk (use non-dairy if dairy-free)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons milk tea concentrate or strong brewed milk tea (make sure it’s chilled)
• 2 tablespoons powdered sugar (adjust sweetness to your taste)
• 1/2 teaspoon vanilla extract

Optional:

• A pinch of matcha powder (for an extra pop of color and flavor!)

Equipment Needed

• Jelly roll pan (10×15 inches, lined with parchment paper)
• Hand or stand mixer (to whip egg whites into meringue)
• Whisk (to mix the egg yolk mixture)
• Spatula (for gently folding the batter)
• Cooling rack (for the cake to cool completely)
• Sharp knife (to slice the roll cleanly)

Step-by-Step Instructions

Step 1: Prepare the Meringue and Batter

1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper.
2. Separate the eggs: Place egg yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
3. Make the yolk mixture: Whisk the egg yolks with 50g sugar until pale and thick. Add milk, oil, and vanilla extract, whisking until smooth.
4. Sift the dry ingredients: Combine cake flour, baking powder, and salt. Sift into the yolk mixture and whisk until fully incorporated.
5. Prepare the meringue: Beat the egg whites with a hand or stand mixer until foamy. Gradually add 50g sugar and beat until stiff peaks form.
6. Fold the meringue into the egg yolk mixture: Add one-third of the meringue to the yolk mixture and fold gently to lighten it. Carefully fold in the remaining meringue without deflating the batter.

Step 2: Bake the Cake

1. Pour the batter into the prepared jelly roll pan. Use a spatula to spread it evenly.
2. Bake for 10–12 minutes, or until golden brown and springy to the touch.
3. Let the cake cool for 5 minutes in the pan, then transfer it to a cooling rack by lifting the parchment paper. Allow the cake to cool completely before filling.

Step 3: Prepare the Milk Tea Cream Filling

1. Whip heavy cream with powdered sugar until soft peaks form.
2. Add the milk tea concentrate and vanilla extract, then whip to stiff peaks. (Chilling the milk tea beforehand ensures the filling doesn’t thin out.) For a flavor twist, try a fruity base like Cherry Cake Filling or Lemon Cake Filling instead.
3. Taste and adjust the sweetness to your preference.

Step 4: Assemble the Cake

1. Gently peel off the parchment paper once the cake has cooled.
2. Spread the milk tea cream filling evenly across the top of the cake, leaving about 1 inch at the edges.
3. Carefully roll the cake tightly from one end, using the parchment paper as a guide.

Step 5: Chill and Serve

1. Wrap the rolled cake in parchment paper or plastic wrap. Refrigerate for at least 30 minutes to set.
2. Slice into 1-inch thick pieces before serving. Enjoy the light and creamy milk tea chiffon roll cake in every bite!

Tips for the Perfect Cake

• Use fresh eggs: They whip better and give you a more stable meringue. (This tip also works wonders in recipes like Mini Lemon Bundt Cakes and Pistachio Cheesecake for light, airy results.)
• Be gentle when folding: To avoid deflating the batter, use light, sweeping motions when combining the meringue with the yolk mixture.
• Roll while warm: Rolling the cake while it’s still slightly warm helps prevent cracks.
• Experiment with flavors: Try different tea concentrates like Earl Grey, black tea, or Jasmine for unique variations.

Variations to Try

1. Thai Tea Roll Cake: Use Thai tea concentrate in the filling for a bold flavor. For even more tea-based bakes, try pairing it with a slice of Coffee Mousse Cake for contrast.
2. Matcha Milk Tea Swiss Roll: Add 1 teaspoon of matcha powder to the batter for a beautiful green hue.
3. Boba Milk Tea Swiss Roll: Add small tapioca pearls to the filling for a fun twist.
4. Chocolate Milk Tea Swiss Roll: Mix 2 tablespoons of cocoa powder into the batter for a rich chocolate version.

And there you have it! A quick, easy, and delicious tea roll cake that’s perfect for any occasion. With its soft, fluffy texture and creamy filling, this perfect Swiss roll cake will be a hit with anyone who tries it. The combination of sponge cake made with cake flour and a rich milk tea cream filling gives it that irresistible flavor and melt-in-your-mouth feel.

Whether you’re making it for a party or just for yourself, you might also love Strawberry Shortcake Mug Cake—perfect for quick cravings.

Use a whisk to gently incorporate the egg yolk mixture to get the smooth texture you need to roll the cake without cracks. Don’t forget to share your results—I’d love to hear how your cake turns out and if you tried any fun variations! Maybe even experiment with Thai tea for a unique twist.

Happy baking, and enjoy your tasty creation!

More Tasty Treats to Try

• Raspberry Filling for Cake: The Sweet Secret to a Perfect Dessert
• Quick & Delicious Lemon Loaf Using Cake Mix
• No-Bake Oreo Cake Pops: A Sweet Treat Made Easy