This week we have teamed up with Lily Vanilli to bring you the cakes of ALL cakes. Covered in a fragrant and delicious Earl Grey buttercream (the flavour comes from gently infusing cream with tea bags) the slices of fresh figs and a honey mascarpone filling are sandwiched by a light vanilla sponge. Perfect with a cuppa!
You will need:
- 2 x 9″ cake tins, lined
- 330g plain flour, sifted
- 320g caster sugar
- 1.5 tbs baking powder
- Pinch of salt
- 175g unsalted butter, room temperature
- 3 eggs
- 190ml whole milk
- 1.5 tsp good vanilla extract
- 100g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tsp vanilla extract
- 75ml double cream
- Two Earl Grey tea bags
Honey mascarpone & fresh fig filling
- 500g mascarpone, plus honey to taste (start with one tablespoon of honey at a time)
- 5-6 fresh figs, sliced (depending on size)
Sponge and filling
- In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
- Add the eggs and beat, first on medium, then on high, just until incorporated.
- Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, 2-3 minutes.
- Divide the mixture between two 9″ cake tins and bake for around 20-30 minutes, until golden and springy to touch.
- Leave to cool in the tin for 5-10 minutes then transfer to a wire rack to cool completely.
- When cool, layer the cake with slices of fresh fig plus the honey and mascarpone filling, then cover with the Earl Grey buttercream. Decorate as you wish!
Earl Grey buttercream
- Beat the butter alone for 4–5 minutes on high speed.
- Infuse the cream with Earl Grey tea bags, bring the cream to a simmer with the tea bags in, then take off the heat and allow to cool to room temperature, strain when cool.
- Add the sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.