Airy tea cake
Description
The baking is simple and quick. As you can see, the list of ingredients is quite basic, so this recipe is perfect for thrifty home cooks. I'd like to point out one important detail right away: do not grease the baking dish! This is crucial, because if the dish is greased, the cake won't rise properly and won't be as light and airy. If you're using the same type of baking dish as in this recipe, it's best to let the cake cool upside down, for example by inverting the dish onto a bottle. Before serving, dust the cake with powdered sugar. But let's go step by step. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. First, grind 2 teaspoons of tea in a blender. Brew the remaining tea in 90 ml of water. Turn on the oven and let it preheat to 170 degrees. Carefully separate the yolks from the whites, then beat the yolks with half of the sugar. Add vegetable oil and the brewed tea.
- 2
Step 2
2. Add the crushed tea leaves and mix. Gradually add the sifted flour and baking powder. Mix thoroughly.
- 3
Step 3
3. Separately beat the egg whites with sugar until stiff peaks form. Transfer the egg whites to the dough and gently mix them in with a spatula.
- 4
Step 4
4. When the dough becomes smooth, transfer it to a baking pan. Take a wooden stick and run it through the dough in a circular motion several times. That's it, the pan can now go into the oven and bake the cake for 30-35 minutes.
- 5
Step 5
5. Remove the pan from the oven, turn it upside down, and let the cake cool. Then carefully run a knife around the edges of the pan and remove the cake. Dust with powdered sugar.
- 6
Step 6
6. This incredibly light tea cake turned out at home.