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.
Tea-Flavoured Log Cake
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.
- Tags: #cake, #christmas
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