January 31, 2013

Earl Grey Cake with Earl Grey Meringue Frosting and Honey Filling

I've had a few requests for the recipe I used for my birthday cake, so I thought I'd publish it here!

I combined recipes from two different blogs (although I'm excited to try the cake/frosting they pair theirs with) to make a totally Earl Grey cake. 

I expanded the cake recipe by 50% (1.5 times everything) because I made three layers, and I doubled the frosting recipe. Other than that, the only thing I added was a drizzle of honey on top of the meringue frosting in between the three cake layers. 

This cake was pretty easy, and baking it made my kitchen smell like a delicious spice shop! 

Beware, the frosting is addictive and you will lick the bowl clean...

Adapted from The Gingered Whisk


1 cup unsalted butter, room temperature
2 cups sugar
3 eggs
3 cups flour
4 1/2 tsp baking powder
1 1/4 tsp salt
1 cup milk
4 TBSP loose earl grey tea (or 3 tea bags)
1 tsp vanilla

Preheat your oven to 350F.
Prepare 2- 9" cake tins by buttering the tins, placing a round of parchment paper in the bottom, butter that, and then flour the sides, shaking off the excess flour. Set aside.
With a mortal and pestle or food processor, grind the tea (take the tea out of the bags if you are using them) into you get smaller pieces. You don't want it to be a powder, but you don't want to be chewing your cake, either.
In a small saucepan, scald your milk until just barely simmering. Turn the heat off and add the tea. Allow to steep while you prepare the cake.

In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well between each addition.
In a large bowl, whisk together the flour, baking powder, and salt.
Add half of the dry mixture to the butter and mix until just combined.
Add the milk and tea mixture and mix until just combined.
Add the remaining dry ingredients and mix until just combined. Do not overstir!
Divide the batter equally amongst the 2 prepared cake pans and bake for 30-35 minutes, rotating the pans halfway and testing with a toothpick.
Cool 10 minutes in the pan and then turn out on a wire rack.

Adapted from Hummingbird High

2 large egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup + 1/4 cup strongly brewed Earl Grey tea, divided 
1/8 teaspoon salt

Beat 2 egg whites in the bowl of a stand mixer fitted with a whisk attachment until the egg whites are foamy and thick. They should have the ability to mound, but not peak -- if they've started to peak, you've overbeaten the egg whites.

In a saucepan, combine 1 cup sugar, 1/4 teaspoon cream of tartar, 1/3 cup strongly brewed Earl Grey tea, and 1/8 teaspoon salt. Boil for 3 - 4 minutes, or until all the sugar is dissolved.

Begin beating egg whites (from the first step) again and slowly pour in the boiling sugar syrup (from the second step) in a slow stream. Continue to beat on high for 4 minutes or until stiff peaks form.

Add 1/4 black tea by the tablespoon, beating after each addition. Continue to beat until frosting reaches desired consistency -- it took me about another 3 minutes or so. The whole process should take around 7 minutes. Use frosting immediately.

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