Cake

1. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
2. Heat the milk in a small saucepan until steaming
3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Sift the cake flour into the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
8. Pour into the lined cake tin and bake for 25 minutes
9. Remove from the oven and invert onto a sheet of baking paper
10. Remove the baking paper and replace with a clean kitchen towel
11. Flip the cake so the towel is on the bottom and the baking paper is ontop
12. Roll the cake from one short end to the other, place seam side down and allow to cool completely

Milk Tea Cream

1. In a heatproof bowl combine the milk tea powder, black tea, sugar and water
2. Heat in the microwave with 10 second bursts until sugar and tea powder have dissolved, cool completely
3. In a medium sized bowl whip the thickened/heavy cream to soft peaks
4. Add the cooled tea mixture and continue whipping until medium-stiff peaks

Assembly

1. Unroll the cake, then remove the baking paper and kitchen towel
2. Spread the cream evenly over the cake, then roll following the curl of the cake
3. Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
4. Remove, dust with cocoa powder and serve