Earl grey tea cake

The recipe to baked this cake was adopted from okashi sweet treats made with love that i finally bought recently, but I have changed the method to egg separation method to yield a fluffier and moist cake that need not be brushed with sugar syrup after. I have also doubled the recipe to make a 9inch square cake.
Am already indulging in my second serving while I type this.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe

Makes one 9 inch square cake

 

Ingredients
Cake flour 300g
Baking powder 1/4 tsp
Lemon juice 4 tbsp
Unsalted butter 300g
6 egg yolks
Salt 1/4 tsp
Earl grey tea dust 10g
Ground almond flour 30g
Lemon zest of 1 lemon
Fresh milk 2 tbsp
Granulated sugar 170g
Glucose 30g

For meringue:
6 egg whites
Granulated sugar 100g
Cream of tartar 1/4 tsp

 

Methods

1. Preheat Oven to 180 degree C (about 10 to 15 mins)
2. Using medium speed, beat egg white till formy, add cream of tartar and continue beating.
3. When soft peak, beat in 100g of sugar gradually till meringue reached soft stiff peak. Set meringue aside
4. In a separate bowl, using paddle attachment beat butter, 170g sugar and 30g glucose together until light n fluffy.
5. Gradually add one yolf at a time and mix well.
6. Add in milk n lemon juice and mix well.
7. Add in all dry ingredients, salt, tea dust, almond flour, lemon zest, cake flour and mixed well.
8. Add in 1/3 of the meringue and mix in to lighten the batter.
9. Fold in the rest of the meringue using a spatula in 2 addition.
10. Pour batter into a 9 inch greased and lined baking pan.
11. Bake for 55mins or until a toothpick comes out clean.