Tea Cake

The good thing about this recipe is that it ensures the 100% time, a super fluffy cake. And with 0% fat, which is always a good thing. Also, I’ve experimented with different varieties of tea: Earl Grey, Ceylon, Green and even Camomile and the result is always great. Varies in this case, the fragrance (the stronger the flavor of the tea, the more flavor you’ll feel in the cake).

e d

5 Eggs
200g Wheat Flour
200g of sugar
8 tbsp Tea (freshly made and hot)
1 tbsp yeast

Beat the eggs with sugar until a whitish mixture.
Make the tea. Join spoon by spoon while mixing.
Add the sifted flour and baking powder. Mix a little more and put the dough in a greased and floured mold.
Bake in a preheated 175 ° C oven for 40 minutes.