Tea cake
A tea cake that is very easy to prepare: a fluffy sponge cake with mascarpone cream, whipped cream and tea brew. To prepare the sponge cake, I used cake flour combined with a bit of potato starch. The cake turned out to be as light as fluff. I recommend baking it 🙂
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Ingredients for tea cake.
Sponge cake:
- 150 g cake flour
- 5 big eggs
- a pinch of salt
- 150 g icing sugar
- 1 teaspoon of baking powder
- 1 tablespoon of potato starch
Tea cream:
- 150 ml boiling water
- 1 bag of Earl Grey tea
- 12 g gelatine
- 250 g mascarpone
- 200 ml whipping cream (36%)
- 4 tablespoons of icing sugar
- grated chocolate for decorating the cake
How to make tea cake.
Sponge cake: add eggs to a bowl, add salt and icing sugar. Whisk with a hand mixer or a food processor until fluffy and almost white. Sift the cake flour, baking powder and potato starch through a sieve. Add it in large batches to the whisked eggs while stirring gently. Pour the cake mixture into a round-shaped baking tin lined with baking paper. Put it in an oven preheated to 180 degrees Celsius for 35 minutes.
Tea cream: put a tea bag in a cup and pour boiling water over it. Cover and set aside to cool completely. Pour 50 ml of the tea infusion and set it aside to drizzle the cake later on. Add gelatine to the remaining 100 ml of tea, mix and set it aside for 10 minutes until swollen. After 10 minutes, warm up the liquid to dissolve the gelatine, then let it cool down.
Pour the cold cream and icing sugar into a bowl and whisk until stiff. Then, add the mascarpone and the thickening tea infusion with the gelatine. Whisk for a few seconds.
Cut the sponge cake into two parts. Drizzle each half with the tea infusion. Place the first cake into the tin and pour tea cream over it (put 3-4 tablespoons of cream to decorate the cake on top). Place the second sponge cake on top of the cream, spread the remaining cream over it and sprinkle with grated chocolate. Put the cake in the fridge for at least 2 hours.
Good to know when making tea cake.
I used a round-shaped baking tin with a diameter of 21 centimetres.
The eggs used for preparing the sponge cake should be at room temperature.
I selected Earl Gray tea because its specific taste works really well in this cake.
Are you looking for cake recipes with mascarpone cream? If so, try our recipe for Chocolate cheesecake with mousse.
