Ingredients
Ingredients:
Earl Grey Pound
240 gm Unsalted Butter
216 gm Caster Sugar
4 gm Salt
240 gm Eggs
240 gm Cake Flour
6 gm Baking Powder
72 gm Whipping Cream
1 ½ tbsp GH Earl Grey Emulco
Milky Icing
50 gm Whipping Cream
100 gm Icing Sugar
Earl Grey Sauce
50 gm Whipping Cream
1 tsp GH Earl Grey Emulco
Decoration
AN Fig Fresh Fruit
AN Mint Leaves
Directions
Method:
Earl Grey Pound
1. Preheat the oven at 170°C.
2. Beat the unsalted butter, sugar and salt until creamy.
3. Add eggs into butter mixture; mix until well incorporated.
4. Sift in cake flour and baking powder.
5. Last, mix in whipping cream and GH Earl Grey Emulco.
6. Place the cake batter into a piping bag.
7. Pipe the ¾ of batter into the square mould.
8. Bake it for 30 minutes.
9. Once completed, take out from the oven and let it cool down on the wire rack.
10. Remove the pound cake and place aside for later use.
Milky Icing
1. Mix the whipping cream and icing sugar together.
Earl Grey Sauce
1. Mix the whipping cream and GH Earl Grey Emulco together.
2. Use squeezers to fill the sauce.
Assemble
1. Drip the icing onto the pound cake. Set aside for 10 minutes to let the icing set.
2. Pipe the buttercream with desired nozzle; decorate with fig and mint leaves.
3. Place the squeezer on the side of the buttercream. Serve well.
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