INGREDIENTS

1 cup Sugar

1 tsp Rose water

6 tbsp Unsalted butter (melted)

3 Large eggs

¼ tsp Salt

¾ cup Cake flour (sifted)

1 cup Rose oolong tea

PREPARATION

Infuse 1 cup of water with 2 heaped tsp of rose oolong tea in boiling water at 100° C, steep for 10 minutes and strain immediately.

Melt butter and set aside to cool. Beat eggs, ½ cup sugar and salt for 8 minutes. Add 1 cup Rose Oolong tea and stir. Fold the flour in this mixture gradually. Add the melted butter to it. Preheat the oven to 375° F. Bake for 20 minutes. Serve with a butter cream frosting.

RECIPES BY Tea Trunk

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