Ingredients:
2 cups bleached all-purpose four
1 sachet of earl grey tea bag
2 teaspoons baking powder
2 sticks/250g block soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt
1 sachet of earl grey tea bag
2 teaspoons baking powder
2 sticks/250g block soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt
directions
1. Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to 160 degrees Celsius.
2. Sift the dry ingredients together - flour, baking powder, salt. Sift the confectioners' sugar.
3. Separate the egg whites from the egg yolks. Beat the egg whites till stiff peaks form, and set aside.
4. Beat the butter and sugar till it is pale, light and fluffy. Add in the yolks one at a time.
5. Fold in the dry ingredients followed by the whites. Bake until a skewer inserted in the middle comes out dry. Fantastic with tea or as an alternative slice in 1/2 inch slices then again to form a wedge, lightly swipe with raspberry preserves, put two together and dust lightly with powdered sugar. Enjoy
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