London Fog Earl Grey Tea Cake

London Fog Earl Grey Tea Cake

Oil cooking spray
250g/8.83ozs butter, softened
250g/8.83ozs. caster or superfine sugar
1 teaspoon vanilla
5 eggs, at room temperature (or 3 duck eggs)

  • Preheat oven to 160C/320F. Line the base of two 20cm/8inch round tin and spray the base and sides well with non stick spray. Using an electric mixer fitted with a whisk attachment, whip the butter and sugar together for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time, whisking until combined. Then remove from the mixer and sift in the self raising flour and baking powder from a height. Fold these in with the Earl Grey tea leaves using the milk to keep the batter moist.
  • Divide the batter into the two tins and smooth over using an angled spatula or a dough scraper. Place in the oven gently and don't slam the door. Victoria sponges are known for being a little bit temperamental and do not open the door while it is baking or turn on the light. Bake for 25-30 minutes. Cool completely in the tin. You can make these a day ahead of time, just wrap them in cling film once they've completely cooled.
  • Meanwhile, while the cakes are baking, make the syrup, Boil the water, tea bag and sugar together until it becomes a syrup. Add vanilla and cool completely.
  • etc

  • For Full Instruction:

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