Birthday Cakes
The Ultimate Afternoon Tea Birthday Cake Recipe
This exquisite cake brings the flavours of a high-end London tea room to your kitchen. Delicate Earl Grey tea-infused sponges are paired with zesty lemon curd and a light-as-air buttercream for a birthday treat that is both elegant and delicious.
- Prep
- 45 min
- Cook
- 30 min
- Serves
- 12
- Level
- Medium
- Per serving
- 540 kcal
Method
Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
In a large bowl, cream the softened butter and caster sugar together until the mixture is very pale, light, and fluffy.
Beat in the eggs one at a time, adding a tablespoon of the flour with the last egg to prevent the mixture from curdling.
Gently fold in the remaining self-raising flour, baking powder, and the finely ground Earl Grey tea leaves using a large metal spoon.
Stir in the milk to reach a dropping consistency, then divide the batter equally between the prepared tins.
Bake for 25–30 minutes or until the sponges are golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat the butter until very soft. Gradually sift in the icing sugar, beating well after each addition until smooth and creamy. Fold in the lemon zest.
To assemble, place one sponge on a cake stand. Spread a thin layer of buttercream over the top, then pipe a border of buttercream around the edge. Fill the centre of the border with the lemon curd.
Place the second sponge on top. Use the remaining buttercream to cover the top and sides of the cake, or leave the sides exposed for a 'naked' look. Decorate with edible flowers or lemon slices for a classic afternoon tea finish.
Notes
Ensure your eggs and butter are at room temperature to achieve a perfect emulsion and a light sponge.
Grind the loose leaf tea in a pestle and mortar or a clean spice grinder to avoid large 'crunchy' bits in the sponge.
If the buttercream is too stiff, add a teaspoon of lemon juice or milk to loosen it to a spreadable consistency.
For a professional finish, use a turntable and a palette knife when icing the sides of the cake.
