These mini cakes are wonderfully light with a prominent zesty flavour. They make a refreshingly cool treat topped with fresh fruit, or a generous dollop of lemon curd.
Ingredients
Cake:
- 350g superfine sugar
- 1.5g salt
- 125g sifted cake flour
- 375g egg whites (room temperature)
- 4g cream of tartar
- 100mL water
- 1.5g Lemon Myrtle Leaf Tea (dry)
Crème Chantilly:
- 475mL whipping cream
- 3-5g icing sugar to taste
- 2g Lemon Myrtle Leaf Tea (dry)
Method:
- Preheat oven to 160ºC
- Bring 110mL water to boil, and add Leaf Tea. Strain leaves, cover, and allow to cool
- In a large bowl, sift the salt and flour
- In the bowl of an electric mixer, whisk together egg whites and cream of tartar until soft peaks form.
- Add the sugar and tea, and whip for a few more minutes at medium speed until medium peaks form
- Remove from mixer, and sift the flour mixture in with the egg mixture, a little at a time
- Use a spatula to gently fold together
- Scoop batter into wells of a mini Bundt pan and bake for 20-25 minutes. Check with a toothpick
- Remove from oven and place upside down on a cooling rack until completely cooled.
Crème Chantilly:
- Chill the mixing bowl in the freezer for 5-10 minutes, or the freezer for 15.
- Place the cream and the Leaf Tea in a small saucepan and bring to simmer. Strain and cool before refrigerating
- Pour the chilled whipping cream into chilled mixing bowl, and whip to soft peaks, adding sugar as you whip
- Chill until ready to use
Assembly:
- Slice the mini cakes in half, horizontally, and pipe a generous amount of crème on the bottom half using a decorative tip.
- Place the top half on the crème and pipe a little more in the centre.
- Serve with a side of berries!
Our thanks to "I Sugar Coat It", and Jacqueline for this recipe!