Tea-Flavoured Log Cake

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time30 mins
Yields1 ServingPrep Time20 minsCook Time30 mins

This cake has all the milky, tannic richness of a glass of the teh tarik; its texture is also very light. Making it requires a bit of baking techniques, but don’t let that put you off, all you need is the Kenwood Kflex and we will guide you through it.

Ingredients

TO MAKE SPONGE
 100 g plain flour
 5 egg yolks
 25 ml corn oil
 10 g instant teh tarik powder
 50 ml water
 5 egg whites
 100 g caster sugar
 1 tbsp plain vinegar
 1 whole egg
TO MAKE TEH TARIK BUTTERCREAM FROSTING
 125 g French lactic butter
 10 g icing powder
 10 g condensed milk
 10 g egg whites
 10 teh tarik powder

Instructions

1

Mix together teh tarik powder with water.

2

In a bowl, mix egg yolks, teh tarik, corn oil and plan flour till combined.

3

Add in one whole egg, slowly fold to combine.

4

Preheat oven to 180 degrees Celsius.

5

Whisk egg whites and sugar till frothy, add in the vinegar. Keep whisking until a medium peak is formed.

6

Gently fold 1/3 of the meringue into egg yolk mixture, gently fold to combine, then fold in the rest of the meringue and combine.

7

Pour the cake batter into a lined 15-inch x 11-inch baking pan.

8

Bake in the oven for 25 – 30 minutes until cooked. Once cooked, keep aside to cool before spreading with buttercream frosting.

TO MAKE TEH TARIK BUTTERCREAM FROSTING
9

Cream butter with icing sugar, add in condensed milk, egg whites and teh tarik powder.

10

Use as spread.

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This recipe uses Food Processors