This time, I made a pound cake with black tea leaves.
By adding 5g of black tea leaves, the finished pound cake had a rich black tea flavor.
Also, the surface was a bit soft, so to make it firmer, it might be good to bake it at 180°C for 15 minutes, then 170°C for 15 minutes.
Japanese link: Black Tea Pound Cake Recipe
Black Tea Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-size egg |
| 2 | Black tea leaves | 5 | 16 | ¥18 | |
| 3 | Rice oil | 20 | 184 | ¥7 | |
| 4 | Flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 50 | 194 | ¥15 | |
| (Total) | 185g | 669kcal | ¥70 |
Calories and prices are approximate values.
Black Tea Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Beat the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until it turns white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, 20g oil, and 5g crushed black tea leaves, and mix with a hand mixer for about 2-3 minutes.
(4) Add 50g of flour to (3) and mix with a spatula. (The batter will be thick and gooey.)
(5) Add the meringue to (4) and mix again with a spatula. When the batter is uniform (relatively smooth), it’s done.
(6) Pour (4) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in a preheated oven (180°C). Bake at 180°C for about 10 minutes, then at 160°C for about 20 minutes, until baked through.
(7) After cooling, remove the pound cake from the pan and slice it. By adding 5g of black tea leaves, the finished pound cake had a rich black tea flavor.
Also, the surface was a bit soft, so to make it firmer, it might be good to bake it at 180°C for 15 minutes, then 170°C for 15 minutes.
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