Earl grey butter sponge

Recipe by:

Earl grey tea adds a gentle citrus flavour to this delicious cake

Earl grey butter sponge

SERVES

10

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 7-inch round cake tin with parchment.

  2. Beat the butter and sugar until light and fluffy. Slowly beat in the eggs until combined.

  3. Mix together the flour, baking powder, and tea leaves and add this to the cake mixture. Slowly beat in the milk.

  4. Scoop the mixture into your prepared tin and flatten on top. Bake for 30 to 35 minutes until a skewer comes out clean. Once cool enough to handle transfer onto a wire rack to cool completely.

  5. To make the icing add the milk and earl grey into a heavy based saucepan and simmer over a low heat for about five minutes. Set aside to infuse for about an hour them strain.

  6. Beat the butter, sugar, and cream cheese until light and fluffy. Add in the infused milk and beat until combined. If it is too soft to pallete you can either place in the fridge for a while or add a little more icing sugar.

  7. Cut the cake into three discs. Spread icing onto two of the discs and stack them on top of each other. Put the third disc on top and pallette the remaining icing all over the cake.

  8. Decorate as you wish

Ingredients

  • 120g soft butter

  • 180g golden caster sugar

  • 2 eggs and add this to the mixture.

  • 190g plain flour

  • 1 tsp baking powder, sieved

  • 1 tbsp earl grey tea leaves, liquidised to a rough powder

  • 1 tsp vanilla

  • 120mls milk

  • 45g dark chocolate

  • For the icing:

  • 80mls milk

  • 12g earl grey tea leaves

  • 220g soft butter

  • 200g cream cheese

  • 390g icing sugar

Method

  1. Preheat your oven to 180°C and line a 7-inch round cake tin with parchment.

  2. Beat the butter and sugar until light and fluffy. Slowly beat in the eggs until combined.

  3. Mix together the flour, baking powder, and tea leaves and add this to the cake mixture. Slowly beat in the milk.

  4. Scoop the mixture into your prepared tin and flatten on top. Bake for 30 to 35 minutes until a skewer comes out clean. Once cool enough to handle transfer onto a wire rack to cool completely.

  5. To make the icing add the milk and earl grey into a heavy based saucepan and simmer over a low heat for about five minutes. Set aside to infuse for about an hour them strain.

  6. Beat the butter, sugar, and cream cheese until light and fluffy. Add in the infused milk and beat until combined. If it is too soft to pallete you can either place in the fridge for a while or add a little more icing sugar.

  7. Cut the cake into three discs. Spread icing onto two of the discs and stack them on top of each other. Put the third disc on top and pallette the remaining icing all over the cake.

  8. Decorate as you wish