I love to have the cake chilled and serve cold on a hot day 🍰
The caffein-free organic berries tea blend comprises of strawberry, blue berry and raspberry. Although the tea produced an attractive red colour, it could not sustain the colour till the end of the baking. So a natural food dye - red rice yeast powder was added to give the cake a nicer orangy-pink.
Pan size: 6x3" round pan
Baking temperature: Preheated oven at 170℃ with upper heating for 40 minutes, 150℃ with both upper and lower heating for 20 minutes, lowest rack.
You can also bake the cake at 160℃ with upper and lower heating for 60 minute.
IngredientsAll ingredients in room temperature
Using 55g Omega 3&6 egg
40g unsalted butter
20g berries tea #
55g top flour/cake flour
4g red rice yeast powder (natural food dye)*
25g berries tea (may reduce to 20g to test in next baking)
5g condensed milk/golden syrup/honey
3 egg yolks
3 egg whites
pinch of salt
40g caster sugar
about 2g of berries tea residue
# I bought the organic English Tea Shop Super Berries Teabag from Fairprice Finest Supermarket.
* I bought the red rice yeast powder from Kitchen Capers near KentRidge MRT station
Directions1. Line an 6" round cake pan with parchment paper at the base, without greasing the sides. Place a grid iron in a 20cm square pan to serve as water-bath later. Set aside.
The grid iron can be bought from Daiso.
2. Steep the super berries teabag in 50g of hot water for about 5 minutes.
Collect 45g of berries tea for later use.
Squeeze dry the teabag and keep the berries residue.
Add 20g of berries tea to the softened butter,
and add 5g of condensed milk to the remaining 25g of berries tea. Set aside.
3. Mix top flour with red rice yeast powder in a bowl and set aside.
4. Heat butter with 20g berries tea at low temperature till reaching about 65~70℃. Stir the content occasionally to prevent the melted butter from splattering.
Start to preheat the oven to 170℃ with only the upper heating element, at the same time.
5. Pour the flour mixture from Step 3 to the warm butter mixture. Remove from the heat, and mix the content into a paste using a silicone spatula.
6. Combine the berries tea-condensed milk mixture from Step 2 to the butter dough.
7. Add in the yolks, one at a time, and mix well into a smooth paste. Set aside.
8. Beat egg whites in a dry, clean and grease-free mixing bowl till foamy. Add in a pinch of salt and about 1/4 of the caster sugar. Continue to beat at high speed using an electric hand mixer, and gradually add in the remaining sugar, till reaching almost firm peak stage. Lower the mixer speed when the egg whites starts to harden.
9. Take about 1/4 of the meringue to mix with the butter batter from Step 7, into a smooth paste.
Pour the latter back to combine with the remaining meringue. Mix into a smooth batter.
Finally, add the berries tea residue from Step 2 to the batter.
10. Pour the batter into the prepared cake pan.
Tap the pan against the worktop to remove any trapped air bubbles.
Pour about 1cm of hot water into the 20cm square pan lined with a grid iron.
11. Bake at 170℃ with upper heating for 40 minutes, reduce to 150℃ with both upper and lower heating for 20 minutes, at lowest rack of the oven.
You can also bake the cake at 160℃ with upper and lower heating for 60 minute at lower rack.
Drop the cake with the pan thrice to a kitchen towel from a height of about 10 cm. This is to prevent the cake from over shrinking during cooling down.
Let the cake rest in the pan for about 20 minutes, or till the cake pulls away from the wall of the pan.
Jiggle the pan to loosen the cake. Remove the pan and let the cake cool down over a wire rack.
You may want to dry the surface of the cake in the warm oven for about 15 minutes. This step is optional.
13. Cut the cake when the cake has completely cool down. Enjoy 😋