This is an easy cake recipe made with popular earl grey tea!
A two layer light and airy earl grey flavour sponge cake covered with pillowy maple syrup whipped cream and topped with fresh blueberries. If you are looking for a summer cake recipe, this is a perfect cake recipe for you!
If you have some earl grey tea bags at home, make this cake for tea time!
Since July started, it is really started to feel so called “hot summer”. Stepping in the kitchen is becoming quite hesitantly for me, but the heat can not stop me from craving for a something sweet. Then it came to my mind that this cake is just perfect. It is not overwhelming in flavour, like a dense chocolate cake. So enjoyable and delicious.
Steps are simple and I tried to make it as clear as possible in my video, I really hope you give this cake a chance. It won’t let you down.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
inch
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- 3 egg yolks
- 15 g sugar
- 40 g vegetable oil
- 40 g earl grey tea
- 63 g cake flour
- pinch of tea powder
- 3 egg whites
- 60 g powdered sugar
- 6 g corn starch
- 200 g whipped cream
- 23 g maple syrup
Ingredients
Sponge Cake
Maple Syrup Cream
Toppings
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- In a large bowl, add egg yolk and granulated sugar. Mix with a balloon whisk. Add vegetable oil and mix well. Pour in earl grey tea and tea powder, mix again.
- Sift all bread flour in egg yolk batter. Use a spatula to mix well carefully until all the dry flour disappear. Set aside.
- In another clean bowl, add all the egg whites. Use an electric whisk to beat the egg whites until bubbles forming, then pause the electric whisk. Add corn starch into powdered sugar. Mix quickly with a fork. Add powdered sugar into egg whites in two separated times. (*Use room temperature eggs, they works out faster)
- Keep whisking until a soft peak appears when you lift the electric whisk.
- Add 1/3 egg white mixture into egg yolk mixture. Fold gently with a spatula. Then pour all the egg yolk mixture back to egg white mixture and fold until everything is incorporated. (*Fold gently to prevent deflating the mixture)
- Divide the batter into 2 and pour it into two 6 inch cake tin lined with parchment paper. Tap the cake tin 3 times on the table to remove any air bubbles.
- Bake the cake at 150C/302F for about 30 minutes. (*Test with any thin skewer or toothpick. If you insert it into the center of the cake, it should come out clean, with no streaks of batter. A few small crumbs are ok!)
- In a bowl, combine maple syrup with whipped cream. (*Whipped cream needs to be very cold to achieve fluffy texture.)
- Whisk with electric whisk with hight speed until light and fluffy. (*If the whipped cream is over mix it will become crumbly or even butter!)
- Take out a cake decorating turn table. Place a parchment paper on top. Place the first layer cake in the center. Scoop some whipped cream with spatula onto the cake. Smooth out with a offset spatula. Add another layer of cake on top. Add more whipped cream and coat the whole cake with whipped cream. (*To prevent parchment paper moving on the cake decorating table, add a little bit of whipped cream on the cake table then place the parchment on top.)
- You will need some patience but hey! decorating the way you like!
- Decorate the cake by piping whipped cream flower and fresh blueberries! Enjoy!
