Sponge cake

• 1. Warm egg,sugar, Oligo sugar till 60 degree and mix
  2. Add the sieved flour,Ceylon tea powder,
  3. Add the melted butter, milk,
  4. Panning 300g in 22 cm dia round frame and Bake 180/160 degree for 20 min
  
  

Butter cream

• 1.Boil sugar,oligo sugar,water till 118 degree.
  2.Make Italian Meringue with egg white
  3.Add the softened butter to make butter cream
  

Syrup

• -Boil sugar + water
  -Soak ceylon tea leaves and filter
  -Add Vodca
  
  *Vodca enhance the flavor of Black tea
  

Ceylontea cream

• Blend butter cream+ Ceylon tea powder + soaked & filtered ceylontea leaves from syrup making
  

Assemble

• -Slice sponge sheet and brush the syrup on the sponge
  -Make two layers with the ceylon tea cream in the middle
  -Icing with ceylon tea butter cream
  -Make the crumble with the rest of Ceylontea sponge sheet and sprinkle on the top of the cake