Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
English breakfast tea is actually a combination of several black teas.
Ingredients[]
- 1/2 cup boiling water
- 1/4 cup loose English breakfast tea leaves
- 1 cup plus 2 tablespoons sifted cake flour
- 1 1/2 cups sugar, divided
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Directions[]
- Preheat the oven to 325°.
- Pour boiling water over tea leaves in a bowl; steep 5 minutes.
- Strain through a fine sieve into a bowl; cool tea to room temperature.
- Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
- Add cream of tartar and salt; beat until soft peaks form.
- Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Beat in brewed tea.
- Sift about 1/4 cup flour mixture over egg white mixture; fold in.
- Repeat procedure with remaining flour mixture, 1/4 cup at a time.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
- Break air pockets by cutting through batter with a knife.
- Bake at 325° for 50 minutes or until cake springs back when lightly touched.
- Invert pan, and cool completely.
- Loosen cake from sides of pan using a narrow metal patula.
- Invert cake onto a plate.
Yield: 12 servings (serving size: 1 slice)