Earl Grey Ruby & Blackcurrant Vertical Swiss Roll

Pre-heat the oven to 180°C and line two baking trays with parchment paper.

Whisk the eggs and sugar over a bain marie until the mixture reaches 45°C and the sugar is dissolved.

Mix the tea bags with the boiling water.

Transfer the eggs to a stand mixer and mix on high until very pale and fluffy.

Combine the earl grey and oil in a bowl.

Mix ⅓ of the egg mixture into the earl grey and oil until fully combined

Gently fold the rest of the egg mixture through

In stages, sift the flour on top and fold through losing as little air as possible.

Divide between the two baking sheets and bake for 10 minutes

As soon as they’re baked, place parchment paper on top of one and roll horizontally. 

While cooling make the buttercream.
Whisk the egg whites and sugar over a bain marie until they reach 65-70°C
Transfer to a stand mixer and whisk on high until it reaches stiff peaks and has
reached room temperature
Gradually add in the softened butter and continue to whisk until light and fluffy
Warm the blackcurrant puree and ruby chocolate together in the microwave, when
there are no lumps and the mixture is warm but not hot add to the buttercream.
Add the rosewater and a pinch of salt

Make the syrup by combining boiling water, sugar and the teabag and stirring, leave
to steep and remove the teabag.
Remove the parchment from the back of the sponges and lay them out horizontally.
Measure the halfway point and cut the sponges in half horizontally.
Lay the sponges out in a long line on the bench.
Soak each sponge with the earl grey syrup followed by a thin layer of jam.
Spread evenly with buttercream, roll up and stand vertically on a cake board, leave to
chill.
When chilled, coat with buttercream and decorate using ruby chocolate and edible
rose petals