Earl Grey Cake

A fluffy, tender and light cake with a subtle tea flavour and gorgeous lemon curd filling. Topped with a light lemon curd flavoured mascarpone cream, this cake is best served with a cup of Earl Grey tea, and will last for up to two days. You will need 2 x 20cm cake tins and a wire rack for this recipe.

  1. Heat oven to 180 degrees C (160C fan) and prepare the middle shelf for baking. Grease the cake tins with butter. Line the bottom of the cake tin with silicon paper.
  2. Place the milk into a saucepan with the tea leaves and heat gently until steam rises from the pan. This is called scalding the milk. Once steaming, take off the heat and allow to cool slightly and the flavours to infuse.
  3. Place the butter and caster sugar into a bowl and mix with an electric whisk until pale and creamy, around 2-3 minutes.
  4. Beat the eggs with a fork in a separate bowl and add gradually to the butter and sugar, 1 tablespoon at a time, beating the mixture with the electric whisk in-between egg additions.
  5. Add the vanilla extract, milk and tea mixture and stir together with a wooden spoon.
  6. Sieve the flour and baking powder into a separate bowl. Add these dry ingredients to the cake mixture and fold quickly until combined.
  7. Divide the mixture into two cake tins and bake on the middle shelf for 25-30 minutes until the cake is golden, pulling away from the edges. Test with a skewer if you are unsure, if the skewer comes out clean the cake is fully baked. Allow the cakes to cool for a couple of minutes before removing them from their tins. Cool on a wire rack.

Lemon Curd:

  1. Grate the zest and juice the lemons, and place into a saucepan. Add the sugar, butter and beaten eggs and stir together.
  2. Place the saucepan on a low to medium heat and continue to stir until the sugar and butter has melted. Once melted, increase the heat and bring the mixture to a boil, stirring continuously until it is smooth and has thickened, approximately 2 minutes from boiling point.
  3. Strain the mixture through a sieve and allow to cool.

Lemon Curd Mascarpone Cream Frosting:

  1. Sieve the icing sugar into a bowl and add the cream. Beat together with an electric whisk until the cream has thickened and is holding its shape well (but be careful not to overwhip!)
  2. In a separate bowl, mix the mascarpone with the cooled lemon curd. Fold the lemon curd mascarpone into the whipped cream until combined.

Assembly:

  1. Once the cakes are cool, take one cake to make it the bottom layer. Spread a layer of lemon curd onto the top of this cake.
  2. Spread the lemon curd mascarpone cream on top of the curd, ensuring a decent thick layer is spread across.
  3. Place the second cake on top of the filling. Spread the remaining mascarpone cream on top of the cake.
  4. To create a swirl pattern, you will need a cake turntable. Place the top edge of your palette knife on the edge of the cake, and then rotate the turntable continuously. Keep the palette knife steady but slowly curve it inwards to create a swirl at the centre of the cake. To accentuate the swirl, pipe some curd into the crevices.
  5. To finish, add some edible flowers and cut lemons on top of the cake. The cake will be at its best for up to two days.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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