I have always been in love with Earl Grey, whether it is the tea itself, or baked cake, masakies or even ice cream, it's just yummy to me. I have baked Earl Grey Chiffon before but not a normal cupcake or loaf cake. So here it is! I have finally did it, my version of earl grey cake:
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Ingredients for Earl Grey Cake: (Makes 12 four oz)
150g unsalted butter, room temperature
80g caster sugar
2 large egg yolks
100 ml concentrated red tea (from keycoffee)
80g caster sugar
2 large egg yolks
100 ml concentrated red tea (from keycoffee)
-alternatively, you can use two tea bags soaked in 150ml of hot water, let sit for 15 minutes)
2 packets earl grey tea sachets (to use the tea leaves inside)
1/4 tsp salt
1/2 tsp baking powder
150g cake flour
2 egg whites
20g caster sugar
2 packets earl grey tea sachets (to use the tea leaves inside)
1/4 tsp salt
1/2 tsp baking powder
150g cake flour
2 egg whites
20g caster sugar
- In a mixing bowl, beat the butter with caster sugar till light and creamy.
- Add in the egg yolks and mix well till well combined.
- Add in the concentrated red tea and combine. The mixture may seem a little separated, no worries, it will come together when the dry ingredients are introduced.
- Add in the tea specs from the tea bags and combine till it is uniformly mixed through.
- Sift in cake flour, salt and baking powder and gently mix in.
- Preheat the oven to 170C and prepare cupcake liners
- In an another mixing bowl, beat the egg white with the remaining 20g caster sugar till stiff peaks.
- Combine the white to yolk batter in 2 separate portions and fold in gently till all is combined.
- Scoop in cupcake liners till all the batter has been used.
- Bake in the oven till tester comes out clean.
Soft, fine crumbs, really really please with the texture of the cake! So glad that my first attempt turned out so well. I topped it with Lemon Cream Cheese Frosting which complements the overall taste of the cake and brighten the whole taste.
Ingredients for Lemon Cream cheese frosting:
170g cream cheese, soften 110g unsalted butter, room temperature
100g confectioner's sugar ( I can't really recall the exact amount)
2 tsps fresh lemon juice
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, and then lemon juice; mix until smooth.
I also baked a mini loaf with the remaining batter and then top it with lemon icing ....I cannot decide which one I like more haha!
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Okay, till the next time, have a good day/night ahead
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