| Ingredient | Method |
| 75ml veg oil 125g LP Flour, sifted 5 A egg yolks 60g caster sugar 50ml milk 1/2 tsp salt 1 tsp earl grey tea powder 5 A egg whites 60g castor sugar 1/2 tsp cream of tartar | 1. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to medium peaks form. 2. Beat egg yolks and sugar until light, continue add in veg oil, milk and salt and beat until well. 3. Add the flour and earl grey tea powder into the yolk batter and mix until just incorporated. 4. Next add 1/3 of meringue into yolk mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour into 20cm prepared tin and steam bake at 170C for 60 minutes or until golden brown and springs back when lightly pressed. 7. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing. |
No comments:
Post a Comment