u003cstrongu003eWhat type of butter should I use for making brown butter?u003c/strongu003e

You can use both unsalted and salted butter. But using unsalted butter gives you control over the saltiness.

u003cstrongu003eHow do I store brown butter?u003c/strongu003e

You can store brown butter in the fridge or the freezer in an air-tight container.

u003cstrongu003eCan I use clarified butter instead of brown butter?u003c/strongu003e

No, clarified butter and brown butter provides different flavour and texture to the cake. Clarified butter is pure butter fat, while brown butter is cooked until the milk solids turn brown.

u003cstrongu003eCan I make the meringue with a whisk?u003c/strongu003e

Although you can use your hand and whisk to make the meringue, using an electric hand beater or sand mixer will be much faster and easier.

u003cstrongu003eHow do I know if the meringue is ready or not?u003c/strongu003e

The meringue is whipped enough when there is a soft peak when you lift the beater, and it holds the shape and does not flop down in the bowl.

Blueberry Tea Cake - Recipe

Blueberry Tea Cake – Recipe

Make these tea cakes with your evening tea or coffee if you want a sweet, buttery snack. And I bet you never buy dry or tea cake from the local bakeries. You can pair these cakes with any fruit jam, sweet cream cheese dip, or ganache dip.

Total Time: 30 to 40 minutes

Ingredients

Scale

70 g Unsalted butter
1 tsp lemon zest
70 g Egg whites
75 g Castor sugar
55 g All-purpose flour
46 g Almond flour
¼ tsp Baking powder
1/8 tsp Salt
¼ tsp Vanilla essence
60 g Fresh blueberries
Icing sugar (for dusting), as required

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Instructions

Prepare a cupcake or muffin tray by greasing it with butter and preheat your oven to 180° C or 350° F (lower rod + upper rod + fan).
To make brown butter, over medium heat, in a saucepan, let unsalted butter melt frequently, whisking to cook the butter.
Once it is melted, the melted butter will start to sizzle from the edge. It starts to turn golden brown in colour, and the milk solids at the bottom of the pan will turn toasty brown. Also, it will start smelling buttery and nutty.
After you see brown specs at the bottom of the pan, remove it from the heat and transfer it into a bowl to prevent the butter from further cooking and burning. Let it cool down completely.
Meanwhile, brown butter is cooling down, making the meringue.
Beat egg whites in a clean bowl and with an electric hand beater until foamy. Then, gradually add in sugar in parts while continuously beating it until you have a soft, peaked meringue with a glossy finish.
Now, over the meringue, sift in the dry ingredients: all-purpose flour, almond flour, baking powder and salt.
After sifting, add in lemon zest as well. Mix everything gently using the cut-and-fold method.
Refrain from mixing vigorously to prevent over-mixing and the air entrapped in the meringue from collapsing.
After folding in the dry ingredients, add the now-cooled brown butter and vanilla essence and mix gently to incorporate everything together and make the smooth, fluffy and lump-free batter.
Pour the batter into the greased cupcake or muffin tray equally. Lastly, place fresh blueberries on top of the cake batter.
Bake them at 180° C or 350° (OTG mode: lower rod mode only) for 15 – 20 minutes or until the toothpick inserted in the middle comes out clean.
After the tea cakes are baked properly, let them cool down completely, then carefully de-mould them with a knife or a bent palette knife.
And lastly, dust icing sugar on top of each tea cake lightly.

Author: Chef Aruna
Prep Time: 15 to 20 minutes
Cook Time: 15 to 20 minutes