Earl Grey Soft and Moist Butter Cake

Ingredient

Method

A: 230g unsalted butter, room temp. 100g caster sugar 1/4 tsp salt 3 A egg yolks 200g plain flour 2 tsp baking powder 60ml milk 1/2 tbsp vanilla essence 1.5 tsp earl grey tea powder B: 3 A egg whites 60g caster sugar

1. Use en electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk in and mix until well. Then mix in the balance flour. Set aside 4. In another bowl, beat the egg whiltes until bubble stage, add in sugar gradually and beat until stiff peak. 5. Divide the meringue into two portion. Fold the first portions into the egg yolks mixture and mix in low speed. Then using spatula, fold the remaining meringue into the egg yolk mixture until well combined. 6. Pour batter into a 7" cake pan lined with baking paper on bottom. Tap the pan to remove air bubble. 7. Bake in a preheated over at 180C about 55-60 minutes.