Recipes – Tagged "sponges" – BakeClub

Ingredients

• 6 x T2 French Earl Grey tea bags
• 160ml ( ⅔ cup) boiling water
• 185g (1¼ cups) self-raising flour
• 30g (¼ cup) cornflour
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 6 x 59g eggs, at room temperature, separated
• 200g caster sugar, plus 110g (½ cup) extra
• 2 teaspoons finely grated orange zest
• 1 teaspoon natural vanilla essence or extract
• 100ml vegetable oil
• Icing sugar, to dust
• Dried edible flowers, to decorate (optional) (see Baker's Tips)