Beside green tea (matcha) is commonly used in baking, I’ve been noticed Earl Grey is another popular tea is being used. This is my first time using it for baking, and very happy with this pound cake recipe. It yields not only soft but also moist cake with strong flavour of earl grey on it.
130 gr Cake flour
1/3 tsp Baking powder7 gr Earl grey tea leaves, crushed ( approx. 3 sachets )
120 gr Unsalted butter, at room temperature
100 gr Caster sugar
2 Eggs, separated
2 tbsp Milk ( I substituted with 1 tbsp milk + 1 tbsp lime juice )
- Preheat oven to 170C. Lightly grease and line a 18cm x 8cm loaf pan with baking paper.- Sift flour and tea leaves into a bowl. Set aside.
-Cream the butter with 50g of sugar until light and fluffy. add in the egg yolks one at a time, follow by milk. Beat well with each addition.
- Using a spatula, fold in the flour mixture till all combined. Set aside.
- In a separate bowl, beat egg white until soft peak forms, add the remaining 50g of sugar gradually and continue to beat until the egg whites are glossy and form firm peaks.
- With a spatula, fold 1/3 of egg white into butter mixture until just combined; and fold in with the remaining egg white.
- Scrape the batter into cake pan. Make a dent lengthwise in the centre.
- Bake in the pre-heated oven for 35-40 minutes, or until a skewer inserted in the center of the cake turns out clean. Let the cake cool on the wire rack.
I’m submitting this post to Aspiring Bakers #30: It's Teatime! (April 2013) hosted by Food Playground.
If you noticed my loaf cake, I still cannot successfully have the split blooming on the top part cake, can anybody sharing the technique with me? Thanks.