Marbled Tea Cake Food

MARBLED TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
• Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
• Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.

MARBLED CHOCOLATE TEA BREAD

Steps:

• Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
• Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
• Fold in the flour.
• Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
• Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
• Stir into the remaining cake mixture with the cocoa powder.
• Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
• Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
• Turn out onto a wire rack to cool.
• Serve cut into slices.

MARBLED TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
• Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
• Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.

TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE

Steps:

• Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
• Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
• Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)

MARBLED GREEN TEA CAKE

Steps:

• Preheat oven to 375°F.
• Line 2 mini loaf pans or 1 standard loaf pan with parchment paper and/or coating it with non-stick spray.
• Sift together flour, baking powder and salt.
• In a large bowl, combine eggs and sugar and mix until well incorporated; add the flour mixture and stir to combine.
• Add vanilla and yogurt and mix well; gradually add the melted butter and continue to blend until the cake batter is smooth.
• In a separate bowl, mix the powdered green tea and about a teaspoon of lukewarm water into a paste; if desired, add a tablespoon of cream and continue mixing this into a paste.
• Add about 1/4 to 1/3 of the cake batter to the green tea mixture; blend until it is a solid green color.
• Add the green tea batter to the plain batter with a rubber spatula; make 1 or 2 large swirls with the rubber spatula, being careful not to over-do it.
• Pour the batter into the prepared pan (s), and bake for about 40 minutes; cake will be done when it is slightly springy in the middle.
• Note: The cake is best if you let it rest 1-2 days in the fridge; wrap tightly with saran wrap and aluminum foil and let the flavors develop.