Earl Grey Short Cake

15cm diameter (the height would vary quite a bit depending on how much you press it down/how much
whipped cream you actually use etc)

⊙Earl Grey Genoise⊙

Pls refer to the following link.
https://youtu.be/ArplWN6dfDU

⊙Earl Grey Syrup⊙

Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)

Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain.
Add in the Cointreau.

⊙Earl Grey Whipped Cream⊙

Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)

① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea
leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill
in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired
thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need
approximately 190g of insert, 190g icing and 120g of piping cream.

⊙Orange Peel (optional but recommended)⊙

I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per
layer)

⊙Earl Grey Milk Ganache⊙

Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g

1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-
measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture
chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃

⊙Putting things together⊙

Pls refer to the video for this.
⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after
completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This
cake must be refrigerated at all times, and it will be good up to 3 days.

Genoise is another term for "sponge cake" - extremely airy and light. It's most often used as layers in
cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points
in making a successful genoise.

▶Earl Grey Genoise◀

15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the
ingredients by 1.8x

Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Earl Grey tea leaves (needs to be fine) 1g
Unsalted Butter 21g
+ few drops of vanilla extract if possible (drop it at any time)

① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into
strips/circle and line the inside. Also keep the butter at 50~60°C.
② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C
using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter
(2 methods of checking this is mentioned in the video)
④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air
bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/earl grey powder and fold it in carefully with a spatula.
⑥ Add in melted butter at 50~60°C and fold carefully. (watch video for the sacrificial batter part)
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your
genoise is baked by sticking in a wooden rod to see if it comes out wet.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside.
Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)

▶Useful Tip◀

1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be
incorporated + sugar will melt completely.

2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method
or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior.

4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of
unmixed flour when you bake it (oh no...).

5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't,
you may end up with a sinking/shrinking genoise as it cools down.

6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it
comes out clean then you're good.

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt
(https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG)
Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer:
https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea.
However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

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