Earl Grey Butter Cake with Lemon Curd
Ingredients
Earl Grey Butter Cake
- 150 g Unsalted butter room temperature
- 150 g Caster sugar
- 3 Large Eggs about 150g at room temperature
- 1 Tbsp Lemon juice
- 1.5 tsp Earl grey powder or any tea powder
- 90 g Self-raising flour
- 25 g Corn flour
- A pinch Salt
Filling (Lemon Curd)
- 1 Egg
- 60 g Sugar
- 50 g Lemon juice
- 30 g Butter
Decoration
- 80 g Whipping cream
- 20 g Caster sugar
- Orange peel as desired
Orange Peel
- Orange
- Sugar Equal weight as orange
Instructions
- Preheat the oven at 180C.
Lemon Curd
- Combine eggs, sugar and lemon juice in a bowl.
- Place over double boiler and heat until the mixture coats the back of a spoon, or thickens.
- Add butter and gently stir till the butter melts.
- Transfer the lemon curd into a piping bag and pipe out a tablespoon (or any amount you'd like on top of your cake) of the curd to set aside. Set the rest in the chiller to cool.
Earl Grey Butter Cake
- Cream unsalted butter and sugar until it turns pale yellow, (this is called the creaming method). If using a mixer, cream at medium speed. If using hand to mix, beat in one direction. Work quickly before the butter becomes oily.
- Add the eggs one at a time.
- Add in lemon juice to combine.
- Mix in the earl grey tea powder and salt.
- Sieve the flours into the mixture and fold in at low speed. The batter is ready and should be of dropping consistency. Add more lemon juice or milk to the mixture if it is too dry.
- Portion the batter into 5 cupcakes or paper molds, about 120g each.
- Bake the cakes for 10 minutes.
- Remove the cakes from the oven and pipe the lemon curd into the centre of the cake. Do so by inserting your piping bag into the centre of the cake from the cracks on top of the cake that were formed from the baking.Return the cake to the oven for another 15 minutes.
Chantilly Cream
- Add sugar to the whipping cream and whip until just before stiff peak is achieved.
- Transfer the whipped cream into a piping bag.
Assembly
- Allow the cakes to cool and then pipe the Chantilly cream from the top of the cake to the center.
- Add droplets of lemon curd that was reserved previously on top of the Chantilly cream.
- Garnish with orange peel.
Orange Peel
- Peel the orange, (don't use the pith) and cut the peel into small strips.
- Boil the strips in water for 15 minutes. Then drain.
- Juice the orange and add sugar. Place the boiled peels into this mixture and boil for another 20 minutes.
- Drain and set aside to use. Watch how legendary Pepin does the orange peel here.