London Fog Cake with Earl Grey (Printable)
Moist Earl Grey sponge with vanilla bean frosting and bergamot hints
# What You Need:
→ For the Earl Grey Cake
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→ For the London Fog Syrup
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→ For the Vanilla Bean Frosting
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→ For Garnish
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# Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Heat the milk until steaming without boiling. Add Earl Grey tea bags and steep for 15 minutes. Remove tea bags and let milk cool to room temperature.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar until pale and fluffy, approximately 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
05 - With mixer on low speed, add dry ingredients in three additions alternating with cooled Earl Grey milk, beginning and ending with flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared pans. Smooth tops and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
08 - Bring water and sugar to a simmer in a small saucepan. Add tea bags and steep for 10 minutes. Discard tea bags and let syrup cool.
09 - Beat butter until creamy. Gradually add powdered sugar alternating with milk, beating until smooth and fluffy. Mix in vanilla bean paste and salt.
10 - Level cooled cakes if needed. Brush each cake layer with London Fog syrup. Spread frosting between layers and over top and sides of cake.
11 - Garnish with edible flowers and lemon zest if desired. Chill for 30 minutes before slicing for clean cuts.
# Expert Advice:
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- The tea infusion creates this haunting fragrance that makes everyone ask what's inside
- That vanilla bean frosting is worth making on its own for toast the next morning
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- Over-steeping the tea in the milk can make the cake bitter, so stick to the 15 minute window
- Room temperature ingredients will prevent your batter from curdling and give you a taller cake
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- Wrap the outside of your cake pans with damp cake strips for perfectly flat layers
- Freeze the infused milk in ice cube trays if you want to make this cake in smaller batches