the earl grey kueh bolus were a flop,
but oh no - the baking doesn't stop,
how timely for an opportunistic swop...
& praise the Lord,
we've got yummy earl grey sponge cakes on the tabletop!
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| topped with Earl Grey Whipped Cream |
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| looking like pre-baked macaroons |
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| it's the 2nd time I'm attempting a kueh bolu recipe and despite how delicious these taste, the cake always stick to the mould! yes, i've greased generously and it's the same for the non-stick moulds. have to figure this one out..... |
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| well there you go, after the first batch of kueh bolu that turned out like that, i've spontaneously decided to make better use of the batter and voila, soft earl grey sponge cakes coming right up -- |
Ingredients
- 3 eggs
- 90g sugar
- 90g plain flour
- 3/4 teaspoon baking powder
- 1 packet earl grey tea leaves
Methods
1. Preheat oven to 200 degree C.
2. Beat the eggs until light, pale and frothy.
3. Add sugar and beat for 1 - 2 minutes until thick and creamy.
4. Sift the flour, baking powder and tea leaves into the mixture and fold in lightly with a spatula.
5. Fill the batter into the cupcake cups until 3/4 full,
6. Bake for 12 - 15 minutes until the top is golden brown.
7. Remove and cool on a wire rack.
8. Top with Earl Grey Whipped Cream (only if you want to) or enjoy it plain with a cup of earl grey tea!
How was it?
light and fluffy. the softness of it reminds me of a Japanese sponge cake. you can have it feeling a little bit better as these are made with no fats/oil at all. could have more earl grey oomph! slightly dry in texture but kueh bolu are pretty dry in nature...but for a cake treat with no added oil/fat, i'm not complaining !
Better it up!
throw in another packet of Earl Grey tea leaves
The Verdict
Recipe adapted from...
The Waitaker Redneck's Kitchen
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