Earl Grey Tea Cake

  • 3 tbsp Earl Grey tea
  • 120g (4½ oz) unsalted butter
  • 8 free-range eggs
  • 250g (9oz) caster sugar
  • 250g (9oz) plain flour
  • Buttercream frosting
  1. Preheat the oven to 350F. Grease and flour a 8-in springform cake tin.
  2. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat.
  3. Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter.
  4. Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack.
  5. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand.
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About prhscience

A Science Educator and her students.
This entry was posted in Dessert, Recipes and tagged . Bookmark the permalink.

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