Step 1

Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper

Step 2

Heat the milk in a small saucepan until steaming

Step 3

Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together

Step 4

Slowly add the hot milk to the egg yolk mixture and whisk

Step 5

Sift the cake flour into the milk/yolk mix and whisk until combined

Step 6

In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks

Step 7

Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined

Step 8

Pour into the lined cake tin and bake for 25 minutes

Step 9

Remove from the oven and invert onto a sheet of baking paper

Step 10

Remove the baking paper and replace with a clean kitchen towel

Step 11

Flip the cake so the towel is on the bottom and the baking paper is ontop

Step 12

Roll the cake from one short end to the other, place seam side down and allow to cool completely

Step 13

In a heatproof bowl combine the milk tea powder, black tea, sugar and water

Step 14

Heat in the microwave with 10 second bursts until sugar and tea powder have dissolved, cool completely

Step 15

In a medium sized bowl whip the thickened/heavy cream to soft peaks

Step 16

Add the cooled tea mixture and continue whipping until medium-stiff peaks

Step 17

Unroll the cake, then remove the baking paper and kitchen towel

Step 18

Spread the cream evenly over the cake, then roll following the curl of the cake

Step 19

Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours

Step 20

Remove, dust with cocoa powder and serve