I have a couple of earl grey teabags in my pantry and I needed to bake quite badly. It’s been sometime since I’ve been in my kitchen, well… a week at least. And I’m having serious withdrawal syndrome! The kitchen is my sanctuary, and making food is my therapy. Being able to be focus, absorbed, and creative for that moment is like living in a surreal world where there is only me, and my ingredients. Cooking forces me to be mindful, and to live at the here and the now. And that slight uncertainly of how the end result will turn out is kind of exhilarating. It heightens my awareness, charges senses, and recharges my mind & soul. It’s a win win situation really, I get my therapy, and the people around me gets to enjoy the food. 🙂
Writing about it makes me excited and happy! I could go on but I will not. What I will tell you is that this cake makes a great cake for tea breaks!
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Ingredients (adapted from Piggy’s Cooking Journal)
- 3 eggs, separated
- 1/3 tsp baking powder
- 2 tbsp plain yogurt/milk (I used vanilla yogurt)
- 3 packs of crushed earl grey leaves
- 125g unsalted butter
- 100g castor sugar
- 135g cake flour
- pinch of salt
Preheat oven to 170C.
Sieve flour, baking powder, salt, then whisk in tea leaves until combined.
In a mixing bowl, cream butter and 50g of sugar until light and fluffy.
Add egg yolks one at a time.
Then add yoghurt until combined.
Using a spatula, fold in the flour in 3 portions.
Start whisking your egg whites until soft peaks formed.
Then gradually add the remaining sugar.
Continue whisking until you get glossy meringue with firm peaks.
Fold in 1/3 of your egg white until it’s all combined.
Then add in the remaining egg whites.
Fold to combine.
Batter will be thick.
Pour batter into a lightly greased and lined loaf pan.
Make a light dent in the middle so it rises nicely.
Bake for 45 mins or until skewer comes out clean.
Leave to cool for 5 mins then remove from pan and let cool on wire rack before cutting.