Combine the egg yolks and sugar and whip until thick and pale yellow.
4 Egg whites ½ cup Sugar
Whip the egg whites with the sugar till stiff peak.
5 Tbsp Flour, sifted 1 Tbsp Earl grey tea, finely ground in a spice grinder 2½ Tbsp Butter, melted
Fold in the yolk mixture into the egg white mixture. Fold in the flour and the earl grey powder. Mix in a small portion of the batter into the butter (make sure the butter is warm). Fold this into the batter. Pour the mixture into a 10x10 square pan lined with wax paper or pan liner. Bake in a 350 Deg. F. oven for 13-15 minutes until the top is light brown. Loosen the edges with the knife and lift up and remove from the pan onto a wire rack. Cool.
2 cup Heavy cream 36% ½ cup Powdered sugar
Whip to soft peaks.
Using a cloth (or wax paper), invert the roll cake with the top side down onto a cloth larger than the size of the roll cake. Spread an even layer of the whipped cream onto the roll cake. Using the cloth, roll cake away from you, ensuring that the roll cake maintains its form as you roll the cake. Fold and twist the ends, place onto a sheet pan and refrigerate for at least 30 minutes before cutting.