Vanilla cake with Earl Grey tea recipe
This vanilla cake, infused with a hint of Earl Grey tea, is so moist and fluffy, you won't believe it. Perfect for afternoon tea or simply as an indulgent treat!
Ingredients
- 1 cup all-purpose flour - sifted
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 1 stick unsalted butter - softened
- 3/4 cup white or raw sugar
- 3 eggs - room temperature
- 1/2 of a vanilla bean or 1/2 teaspoon vanilla powder
- 1 cup skim milk or whole milk for richer & dense texture
- 1 tbsp or three tea bags of good quality Eary Grey. If you use loose tea, chop them up in smaller pieces.
Instructions
- Preheat oven to 350F. Lightly grease and flour an 8-inch round cake pan.
- In a bowl, combine the flour, cornstarch, baking powder and salt.
- In a larger bowl, beat butter, sugar, vanilla and tea leaves until light and fluffy. You want the scent of the tea leaves to emerge.
- Add eggs one at a time, beating well after each.
- Add the combined flour mixture into the wet mixture, and finally pour in the milk. Mix just until blended. Do not overmix.
- Immediately pour into the prepared pan and bake until a toothpick inserted in the center comes out clean. Around 35 minutes.
- Let cool in the pan for at least 10 minutes before serving. Enjoy your much deserved afternoon tea break!
Notes
You can store the cake in the refrigerator for up to three days. Mark likes to warm up the cake and serve it with his Smoky Vanilla Coffee Ice Cream.
Tried this recipe?Let us know how it was!