Earl Grey Tea Cake

541A2548 My House (another name for class in Med school) held a Christmas/ New Year party today and I decided to make an Earl Grey Tea Cake for dessert 🙂 I first tried this tea cake at a cafe in Lavender but it was quite expensive, about $4 for a slice. I did like the flavours though, so I tried to replicate it at home.

When the cake first came out of the oven, I fell in love with the texture. But when I kept it in the fridge overnight, the cake became a bit dry which wasn’t to anyone’s liking. So I’ll most probably be tweaking this recipe by adding in yogurt for a moist cake!

Another gripe I had was that the Earl Grey Tea flavour was not strong enough. The taste was good enough but stronger would be better. So perhaps use more tea bags next time for the milk infusion?

I’ll post the updated version after my exams when I have time to play around in my kitchen but till then 😦 Goodbye!

Ps. The photos are prettier this time round because I took them on D’s pretty new hipster wooden table 🙂

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Ingredients
240ml whole milk
4 bags Earl Grey tea
360 grams all-purpose flour
2½ teaspoons baking powder
225 grams salted butter, at room temperature
180 grams granulated sugar
4 large eggs, at room temperature

Directions
1. Simmer milk in saucepan over medium low heat
2. Add the Earl Grey tea bags into the milk, cover the lid of the saucepan and steep for 20 minutes.
3. After 20 mins, squeeze tea bags of any milk and ensure that the infused milk still adds up to 240ml. If it doesn’t, add more milk.
4. Cut open the earl grey tea bag to use the leaves inside. Whisk the leaves, flour and baking powder together.
5. In a stand mixer, cream butter and sugar together for 5-6 minutes until light and fluffy.
6. On low speed, add in eggs one by one until well-mixed.
7. Add in flour and milk tea in alternate batches until the flour is well-mixed, starting and ending with the flour mixture.
8. Preheat the oven to 175 degrees Celsius.
9. Pour the batter into your loaf pans.
10. Bake for 30-40 mins until the skewer comes out clean. Enjoy! 🙂

Magic Matcha Cake

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Happy New Year! 🙂

I haven’t posted in a long while because I haven’t touched baking for a really long time ): I was busy with my mission trip in the past month hence the lack of time. And now with exams just 2 weeks away? It calls for stress-baking.

I stumbled across these magic cakes while surfing the net and they seemed quite magical. With one batter, you get two textures. A custardy, soft filling at the bottom and a spongy cake at the top. It sounded too good to be true so I had to try it.

It did come out with 2 layers but I wasn’t in love with the custard. I don’t think custards are my kind of thing, so yup, I’m not going to make this again. But if you’re curious about this cake, give it a try! Maybe you’ll love the custard more than I did.

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Magic Matcha Cake 
Ingredients
140g plain flour
2 tbsp matcha powder
113g butter
500ml milk
4 eggs, separated and at room temp
100g caster sugar
1 Tablespoon of Water

Directions
1. Melt butter
2. Warm up milk until lukewarm
3. Whisk egg yolks and sugar together until pale
4. Whisk in butter and water until well incorporated
5. Sift in flour and matcha powder, whisk
6. Slowly whisk in milk until everything is well mixed
7. In a separate bowl, whisk egg whites until stiff peaks
8. Fold in egg whites into mixture, 1/3 at a time
9. Preheat oven at 150 degrees Celsius
10. Pour batter into a greased 10 inch square baking pan
11. Bake for 30 mins or until top is golden brown. The middle of the cake should still be wobbly when you take it out!