{"id":4471,"date":"2020-02-07T12:00:14","date_gmt":"2020-02-07T10:00:14","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=4471"},"modified":"2024-05-30T15:40:08","modified_gmt":"2024-05-30T13:40:08","slug":"earl-grey-hot-milk-sponge-with-hibiscus-icing","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2020\/02\/07\/earl-grey-hot-milk-sponge-with-hibiscus-icing\/","title":{"rendered":"Earl Grey hot-milk sponge with hibiscus icing"},"content":{"rendered":"<p>Serves: 8<\/p>\n<p>Prep time: 30 minutes<\/p>\n<p>Cooking time: 30 minutes<\/p>\n<section class=\"articles__section--ingredients\">\n<header><span class=\"firstWord\">Ingredients<\/span><\/p>\n<\/header>\n<div>\n<ul>\n<li>12 free-range eggs<\/li>\n<li>850 g caster sugar<\/li>\n<li>640 g cake \u00adflour<\/li>\n<li>3 T baking powder<\/li>\n<li>1 t fine salt<\/li>\n<li>3 T lemon zest<\/li>\n<li>3 T lime zest<\/li>\n<li>3 cups milk<\/li>\n<li>375 g butter<\/li>\n<li>4 Earl Grey tea bags<\/li>\n<li><span class=\"recipe-sub-category\">For the hibiscus icing:<\/span><\/li>\n<li>1 cup water<\/li>\n<li>2 T sugar<\/li>\n<li>2 Woolworths hibiscus tea bags<\/li>\n<li>1 T lemon juice<\/li>\n<li>130 g icing sugar, sifted<\/li>\n<li>hibiscus powder, for dusting (optional)<\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"articles__section\">\n<header>Method<\/p>\n<\/header>\n<div>\n<p>1. Preheat the oven to 180\u00b0C and grease 3 x 30 cm round cake tins.<br \/>\n2. Cream the eggs and sugar until light and fluffy.<br \/>\n3. Sift the flour, baking powder and salt together. Fold the flour mixture and lemon and lime zest into the egg mixture.<br \/>\n4. Heat the milk, butter and tea bags until the butter has just melted. Remove the tea bags. Stir the milk mixture into the batter until smooth.<br \/>\n5. Pour the batter into the tins and bake for 25\u201330 minutes. Allow the cakes cool on a wire rack before icing.<br \/>\n6. To make the icing, bring the water, sugar and tea bags to the boil. Remove from the heat and allow to cool. Strain. Add the lemon juice and icing sugar and stir until combined. Drizzle over the cakes to serve.<\/p>\n<p>*Recipe by <a href=\"https:\/\/taste.co.za\/author\/abigail-donnelly-2\/\" target=\"_blank\" rel=\"noopener noreferrer\">Abigail Donnelly<\/a>, courtesy of <a href=\"https:\/\/taste.co.za\/recipes\/earl-grey-hot-milk-sponge-with-hibiscus-icing\/\" target=\"_blank\" rel=\"noopener noreferrer\">taste.co.za<\/a>.<\/p>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 8 Prep time: 30 minutes Cooking time: 30 minutes Ingredients 12 free-range eggs 850 g caster sugar 640 g cake \u00adflour 3 T baking powder 1 t fine salt 3 T lemon zest 3 T lime zest 3 cups milk 375 g butter 4 Earl Grey tea bags For the hibiscus icing: 1 cup [&hellip;]<\/p>\n","protected":false},"author":82,"featured_media":4472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006],"tags":[1678,1675,1677,1679,1676,154,1680,192,1381,996],"class_list":{"0":"post-4471","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-earl-grey","9":"tag-earl-grey-hot-milk-sponge-with-hibiscus-icing","10":"tag-hibiscus-icing","11":"tag-hot-milk","12":"tag-icing","13":"tag-indulge","14":"tag-sponge-cake","15":"tag-sweet","16":"tag-tea","17":"tag-treat"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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