Earl Grey Meringue Cake Recipes

EARL GREY MERINGUE CAKE

Steps:

• Preheat the oven to 100C/200F.
• Carefully separate egg whites from the egg yolks. In a very clean, grease free mixer bowl begin whipping the egg whites on a low speed. First they will turn frothy and then will start forming soft peaks, at this stage turn the speed to high and start adding caster sugar one tablespoon at a time making sure the sugar is melting into the mix. Continue mixing until all sugar is dissolved and the meringue is thick, glossy and smooth. You can test whether the sugar is all dissolved by rubbing a small amount of meringue between your fingers, it shouldn't be gritty.
• Fill a pastry bag fitted with a round nozzle with the meringue mixture and pipe 6-7 meringue kisses on small baking sheet lined with parchment paper, bake in the oven for 1 hour.
• Line a baking sheet with parchment paper and trace an 8" pan on the paper. Fill the inside of the circle with the remaining meringue mixture but make sure it has about 1 cm space between the meringue and the edge of the traced circle. The meringue should be slightly smaller than your cake layers. Flatten the top and smooth out the sides of the meringue to form a shape similar to cake layers.
• Bake in the preheated oven for 1.5 hours, it might take longer if baking on a humid/rainy day.
• Remove from the oven, cool completely and store in an airtight container until ready to assemble the cake.
• PS You can bake both the meringue layer and the meringue kisses at the same time on the same baking sheet.
• Preheat the oven to 180C/350F.
• Bring milk to a boil and add 4 bags of Earl Grey tea, let them steep for 5 minutes, then remove the bags and let the milk cool, then strain though a fine sieve.
• Grease 2 8"/20cm cake tins with some butter and sprinkle them with flour, set aside.
• In a medium bowl sift together flour, baking powder and salt.
• In the bowl of a stand mixer beat the softened butter until light and fluffy with a paddle attachment, add sugar and keep mixing until incorporated, about 3 minutes, then add egg yolks one at a time, giving them time to be completely mixed in before each addition, then add vanilla.
• While the motor of the stand mixer still running add half the flour mixture, then half of the tea infused milk, then the remainder of the flour mixture and finish with the second half of tea infused milk. Stop the mixer and scrape down the sides with a spatula, add zest of one lemon and mix for 1 more minute.
• Divide the batter among two prepared pans and bake in the oven for 25-30 minutes or until a cake tester inserted in cakes comes out clean.
• Remove on a wire rack to cool, when cool to the touch remove from the pans and cool completely on a wire rack.
• Cut the butter into cubes and set aside. Clean your mixing bowl very well making sure there are no traces of grease left on it from previous use, you can also wipe it and the beater with a bit of lemon juice.
• Separate the egg whites from the egg yolks. Set a large pot about 1/3 full of water on the stove on medium heat. Combine egg whites and sugar in a mixing bowl with a whisk and set the bowl inside the pot of simmering water to create a double boiler. Heat the mixture while constantly whisking it. Continue whisking until the sugar is dissolved and the mixture is hot.
• Take the bowl out of the pot and start whisking the eggs whites with a whisk attachment until the mixture is no longer warm and looks thick and glossy. It will take about 10 minutes. The next step is combining the meringue with butter but don't start putting butter yet if your bowl is still warm to the touch.
• Switch to a paddle attachment and start adding the cubes of butter one at a time and continue beating until each cube is fully incorporated. Add vanilla and Earl Grey tea last. If at any point your buttercream separates don't give up and keep beating until it's back to smooth and silky.
• Steep 3 Earl Grey tea bags in boiling water for 5 minutes, add sugar until it completely dissolves, then cool and add rum.
• Place the first cake layer on a cake stand or a plate and lightly drizzle with the tea and rum drizzle if using. Spread 1/4 of the buttercream and smooth it out with an offset spatula, place the meringue layer on top (trim it with a sharp knife if the sides are sticking out, don't worry if it cracks you can seal it with buttercream!) and repeat filling the cake with 1/4 of the buttercream, finally finish the cake off with the final cake layer, add more buttercream to the top and sides to fully cover them. At this point we are working on a crumb coating, which shouldn't be thicker than 1-2 cm. Place the cake in the fridge for 10 minutes for the crumb layer to firm up.
• Take the cake out of the fridge and cover it with more buttercream while making attractive swirls with an offset spatula.
• Fill a pastry bag fitted with a closed star nozzle and pipe a few rosettes on one side of the cake, fill gaps with meringue kisses. (I brushed some of the kisses with edible paint, which is optional).

EARL GREY CAKE WITH VANILLA BEAN BUTTERCREAM

Steps:

• Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, tea,and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and Earl Grey milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
• Place sugar, water, and tea into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, steep for 5 mins. Strain and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla bean paste and mix until incorporated.
• Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp of the Earl Grey syrup.
• Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
• Pipe rosettes on top of desired using a 1M tip.***

2-LAYER LEMON CAKE WITH EARL GREY TEA FROSTING

Steps:

• Center a rack in the oven and preheat to 350 (F). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
• In a medium bowl, whisk together 2 1/4 cups cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
• In another medium bowl, whisk together 1 1/4 cups milk and 4 egg whites. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 1/2 cups sugar and 2 teaspoons lemon zest on low speed, until the sugar is moist and fragrant. Add 1 stick of butter to the lemon and sugar mixture and beat at medium speed until the butter and sugar are very light and fluffy. Beat in 1/2 teaspoon of lemon extract, then add one third of the flour mixture, still beating on medium speed.
• Beat in half of the milk and egg mixture (from the third step), then beat in half of the remaining ingredients until incorporated. Add the rest of the milk and egg mixture, beating until the batter is homogenous, then add the last of the dry ingredients and continue beating until just incorporated.
• Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake 30 to 35 minutes, or until the cakes are well risen and springy to the touch. A toothpick inserted in the center of each cake round should come out clean.
• Transfer the cakes to a cooling rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up.
• While the cakes are still warm, poke both rounds all over with a fork. Make the lemon glaze by stirring together 1/4 cup sugar and 3 tablespoons lemon juice in a small bowl. Use a rubber spatula to divide glaze evenly and spread all over the tops of each cake round.
• When the cakes have cooled, frost each cake with Earl Grey tea frosting (recipe follows).
• 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.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

Steps:

• Preheat the oven to 350°F (175°C) with a rack in the center position. Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
• In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
• Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 30 seconds, or until combined.
• Evenly divide the batter (*see recipe notes for tips on how to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
• Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
• Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
• Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
• Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
• The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up to 10 days.
• Place 2 sticks (1 cup;225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
• Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160°F (70°C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
• With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
• With the mixer on low speed, add the vanilla, tea infused butter, and remaining 2 sticks (1 cup; 225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
• Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on ½ cup (120 mL) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
• Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding ½ cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
• The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.