British cuisine

Easy

Moist & Flavorful Earl Grey milk tea pound cake recipe

This Earl Grey milk tea pound cake is a delectable sweet with a unique earl grey flavor. Earl grey flavor is really strong and the texture of the cake is so moist. Loved by many for its refreshing, rich, and decadent taste.

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Moist & Flavorful Earl Grey milk tea pound cake recipe

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Recipe

PRE TIME: 1 hr 20 min

COOKING TIME: 23 min

TOTAL TIME: 1 hr 43 min

3 SERVING

Ingredients:

Earl grey sauce
1.76 oz. Heavy cream
1.2 tsp. Earl Grey tea leaves
Pound cake batter
3.5 oz. Unsalted butter
3.1 oz. Granulated sugar
3.5 oz. Eggs
3.5 oz. Cake flour
0.5 tsp. Baking powder
0.2 tsp. Salt
0.8 tsp. Earl Grey tea leaves
1 oz. Earl Grey sauce
Earl Grey syrup
1 oz. Water
0.42 oz. Granulated sugar
0.4 tsp. Earl Grey tea leaves
0.6 tsp. Earl Grey liqueur (Optional)
Earl grey glaze
1.76 oz. Heavy whipping cream
0.6 tsp. Earl grey tea leaves
3.5 oz. Powdered sugar

Directions:

Preheat the oven to 410 °F/ 210 °C.

Let's make Earl Grey sauce for the pound cake batter. Heat the cream to the point where it is steaming just before it starts boiling. (About 70℃). Add Earl Grey tea leaves, cover the lid, and steep for 20 minutes.

When the color turns brown, sift the tea leaves through a sieve. If the amount of the liquid is under 30 grams, add more cream and match 30g exactly.

Lightly loosen the butter with a hand mixer. Add sugar and salt and whip with a hand mixer.

Whisk at low speed to prevent sugar from splashing at first, then increase the speed to medium-high after it mixes well. Whisk until the color becomes bright, and the volume is 1.5 times larger. Use a spatula to scrape the edge and bottom of the bowl.

Put the eggs at room temperature (about 24℃) little by little while whisking the batter. I divided it up little by little over 10 times. If the first egg added is well mixed, do not whip it for too long, just add the next egg and mix.

Sift the cake flour, finely ground Earl Grey tea leaves, and baking powder, and then fold with a spatula. Mix thoroughly until no powder is visible and the texture is smooth.

Add Earl Grey sauce that has been made and cooled to room temperature and mix with a spatula.

Put the batter into a piping bag, fill the mold 50% each. I put an extra pan on the bottom rack and put a cake mold upper rack to prevent the bottom from burning.

Bake for 23 minutes at 338 ℉/170 ℃ (top heat) 392 ℉/200 ℃ (bottom heat).

While baking, make earl grey syrup to apply to the cake surface. Heat the water to about 158 ℉/70 ℃. Add Earl Grey tea leaves and sugar and steep for 10 minutes until brown. Put it into a sieve and filter the tea leaves. Add Earl Grey Liqueur and mix. (Can be omitted)

Separate the baked cake from the mold when they are hot. Before the pound cake cools, apply the syrup evenly on all sides with a brush. If you apply the syrup after the pound cake has cooled down, it will not be absorbed well and it will turn sticky on the outside. Syrup increases the preservation and moisturizes the cake. Cool completely on the cooling net.

Put heavy whipping cream warmed to about 70℃ in Earl Grey tea leaves, cover, and steep for about 20 minutes. Put it into a sieve and filter the tea leaves.

Add the liquid to the powdered sugar and mix to adjust the consistency. You can adjust the consistency with the amount of liquid you put. Put it in a piping bag and sprinkle it on the top of the cooled pound cake.

Decorate with dried cornflowers.

Enjoy!