Soak Earl Grey Tea in the hot water for 5 mins, and strain the tea leaves. Tea fluid needs to be 83gr, if not enough, add water till 83g. Mix all ingredients except oil for 7 min, at high speed. Add oil to the batter for 1 min at low speed. Spread the batter evenly on the 40cm*60cm tray.
Fruit Filling
Mix all the ingredients and pipe into the plastic tube(with a plastic sheet inside), then freeze it till it sets.
Salted Caramel Cream
Soak gelatin powder in the water to make gelatin mass. Mix gelatin mass in the salted caramel. Whip Festipak till it becomes a soft peak, then mix the previous caramel mixture into the whipped cream.
Assembling
Cut the chiffon cake in half, each one is 30cm*40cm. Spread salted caramel cream on the top baked side. Place the frozen apple filling on one-third of your side. Roll the cake sheet with a rolling pin from the 40cm side with baking paper 60 cm*80 cm underneath. Decorate the cake roll with salted caramel cream and flower petals.
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