Equipment
- Stovetop
- Pot
- Sieve
- Scale
- Stand Mixer
- Whisk
- Rubber Spatula
- 8”x4” Loaf Pan (800g) Option 1
- 8”x4” Loaf Pan (600g) Option 2
- 11.5”x 2 Mini Voyage Pan (400g) Option 3
- 1”x3” Financier (40g) Option 4
- Toothpick
- Sifter
- Mixing Bowl
- Glazing Rack
Ingredients
Hibiscus Butter
- 256 g Unsalted Butter
- 18 g Dried Hibiscus Flower
- s.q. Butter (melted)
Travel Cake Batter
- 160 g Egg Yolks
- 5 g Lemon Zest
- 144 g Granulated Sugar (#1)
- 160 g Egg Whites
- 4 g Cream of Tartar
- 176 g Granulated Sugar (#2)
- 13 g Baking Powder
- 306 g All Purpose Flour
- 10 g Loose Leaf Hibiscus Tea (optional)
- Hibiscus Butter
- 150 g Frozen IQF or Fresh Raspberries
- 100 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves (chopped)
Hibiscus Tea Glaze
- 188 g Icing Sugar
- 6 g Loose Leaf Hibiscus Tea
- 256 g Water
Instructions
Hibiscus Butter
- Add butter into pot and melt until liquid. Add hibiscus and heat on medium low for 5 minutes, stirring constantly.
- The butter will bubble and milk solids will brown. The tea leaves will soften during this process and infuse hibiscus flavor into the butter.
- Remove from heat and strain out leaves, set aside (do not discard). Weigh final amount of butter and ensure it is 256g, if it is less, add additional melted butter until original butter weight is achieved.
- Once at weight, add tea leaves back into butter.
Travel Cake Batter
- In a stand mixer, whisk together egg yolks, lemon zest and first amount of sugar, until light and creamy (ribbon stage).
- In a separate bowl, whisk together egg whites and cream of tartar. When egg whites begin to foam, slowly add 2nd amount of sugar and whip to soft peak.
- Gently fold this meringue into the yolk mixture.
- Sift together baking powder, and all-purpose flour, add loose leaf hibiscus tea (if using) and gently fold through the egg mixture.
- Melt butter and add a small amount of the egg/flour mix back into the butter. Mix until combined (this will prevent butter from seizing). Now add butter mixture into remaining batter and gently fold until combined.
- Next fold in the raspberries and chopped 100 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves until just combined and portion into:* 8”x4” Loaf Pan : 800g – 40-50 Min* 8”x4” Loaf Pan : 600g – 30-45 Min* 11.5” x 2” Mini Voyage Pan : 400g – 24 Min* 1”x3” Financier : 40g – 18 Min
- Bake at 170°C / 338°F for time listed above. When fully baked a toothpick inserted should come out clean or the cake will spring back when pressed down.
Hibiscus Tea Glaze
- Boil water, and pour over hibiscus tea to brew. The colour and flavor will be very concentrated. Once the tea has cooled down, pour through a mesh strainer and set aside.
- Sift powdered sugar into a mixing bowl. Slowly whisk in the brewed and cooled hibiscus tea 1 tbsp at a time. Continue to whisk until glaze is smooth.
- The glaze should run off the whisk in a thick flowing ribbon, if the glaze is too thin, add more icing sugar. If the glaze is too thick, add more tea. Desired viscosity will depend on taste and aesthetic preferences.
Assembly and Finishing
- Place loaves on glazing rack and pour glaze over top starting from one end and making your way down the center to the other. Tap again to ensure even coating.
- Sprinkle chopped dried hibiscus flower (10g) over top the glaze. Alternatively, you can place a segment or two along the corner, or down the center in a pattern.To make more glam, add gold or silver leaf.
- Let the glaze set for 30 minutes to harden and form a soft eggshell like coating.
- Enjoy!
Notes
Note: For a vibrant pink icing, you can also find all kinds of hibiscus teas on amazon, bulk barn or specialty tea shops.
If you are not able to get your hands on dried hibiscus flowers, dried sour cherries, raspberries, strawberries or cranberries will work fine.
If you are not able to get your hands on dried hibiscus flowers, dried sour cherries, raspberries, strawberries or cranberries will work fine.