'Rose Tart' Tea Castella Cake

 

Rost tart made from tea castella cake! Created this early mother's day cake! 💗

Tea Castella Cake 
3 egg yolks 
33g warm oil (60C) 
40g peony jade tea 
54g cake flour 
Pinch of salt 

3 egg whites 
¼ tsp cream of tartar 
70g castor sugar 

Tea-infused jam 
240g peony jade tea 
70g sugar 
5g lemon juice 
2g pectin  

Recipe video here.  

Make peony jade tea by steeping 4 tsp tea leaves in 2 cups of hot water. Heat the oil to 60C. Add 40g tea, then whisk in sifted cake flour and salt. Add in the egg yolks and mix well. Divide the batter 1/3 (plain) and 2/3 (red).  

Whisk egg whites in a separate bowl with cream of tartar and sugar till firm peaks. Divide the meringue 2/3 and 1/3 as above and fold in. 

Fill two 4” pans with plain batter till 2/3” thick. Bake at 160C for 20min. Pour the remaining plain and red batter into a half sheet pan (18”x11”). Bake for 16min. 

Make the tea jam: Mix sugar with pectin, then add to 240g tea and lemon juice. Bring to a boil over low heat and allow to thicken. Cool and transfer to piping bag. 

To assemble, cut a thin strip of plain sheet cake and wrap around the 4” cake. Pipe a layer of tea jam over the cake. Cut semicircles (1.5” round cutters) from red cake and line the cake in circles to make the giant rose. Enjoy! 

With lots of love,

Susanne