London Fog Earl Grey Tea Cake

Without blowing my own horn too much, I have to tell you this Earl Grey "London Fog" cake is a devastating beauty. With two layers of Earl Grey infused sponge cake and a drizzle of Earl Grey syrup, soft billowy whipped vanilla cream and a canopy of edible flowers it's a surprisingly easy show stopper. It was inspired by one of the blog's most popular cakes: the chai spiced cake. It made me wonder why there were so many coffee cakes but what about tea cakes? Or cakes with actual tea in them.

London Fog Earl Grey Tea Cake

Ingredients
  1. Oil cooking spray
  2. 250g/8.83ozs butter, softened
  3. 250g/8.83ozs. caster or superfine sugar
  4. 1 teaspoon vanilla
  5. 5 eggs, at room temperature (or 3 duck eggs)
  6. 250g/8.83ozs. self raising flour
  7. 1 teaspoon baking powder
  8. Tea leaves from 1 Earl Grey tea bag or 1 teaspoon loose leaf Earl Grey tea, crushed until fine
  9. 1/4 cup milk
Earl Grey Syrup
  1. 1 cup water
  2. 1 Earl Grey tea bag
  3. 1 cup caster or superfine sugar
  4. 1/2 teaspoon vanilla
To decorate
  1. 450ml/16 flozs. cream
  2. 3 teaspoons vanillin sugar
  3. Edible flowers
Method
  • 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.