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Lemon Myrtle Crème Chantilly Mini Cakes
Lemon tea infused mini angel food cakes filled with cool clouds of a citrusy Crème Chantilly.
Course
Dessert
Servings
8
-10
Author
I Sugar Coat It
Ingredients
Cake
350
g
superfine sugar
1.5
g
salt
125
g
cake flour
sifted
375
g
egg whites
at room temperature
4
g
cream of tartar
100
ml
water
1.5
g
Lemon Myrtle tea
Crème Chantilly
475
ml
whipping cream
35%
3-5
g
icing sugar
adjust to taste
2
g
Lemon Myrtle tea
The rind of 1 lemon
optional
Instructions
Preheat oven to 325°F.
Bring some water to a boil and pour 100ml into a measuring cup. Add the tea leaves to the water, cover and leave to steep and cool for a few minutes.
In a large bowl, sift the salt and flour.
In the bowl of an electric mixer fitted with the whisk attachment, 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 bowl from mixer stand and using a sieve, sift the flour mixture, a little at a time, in with the egg mixture.
Use a spatula to gently fold the flour mixture into the egg mixture.
Scoop batter into the wells of a mini Bundt pans and bake for 20-25 minutes.
Insert a toothpick in each to check that they are fully baked.
Remove from the oven and place upside down on cooling rack until completely cooled.
To make the crème:
Chill the mixing bowl in the freezer for 5-10 minutes, or in the fridge for 15 minutes.
Place the cream and the tea leaves in a small sauce pan and bring to a simmer.
Let cool before refrigerating.
Pour the chilled whipping cream into the bowl of an electric mixer and whip to soft peaks, adding the sugar to taste as you whip.
Grate the lemon rind into the cream mixture and whip again briefly to form medium peaks.
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 crème in the center. Serve with a side of berries and lemon curd (optional).