With delicate and sophisticated flavors and simple yet stunning decoration, this beautiful cake is perfect for special occasions. Inspired by tea – the light sponges are infused with Assam tea and drizzled with a zesty lemon and tea syrup before being sandwiched with sharp blueberries and lemon buttercream. This show stopping cake is easy to master and will definitely impress all of your party guests.
Serves: 24
Ingredients:
For the Cake Layers
- 2 tbsp loose leaf Assam tea, divided
- 1/3 C vegetable oil
- 1 1/2 C salted butter, plus extra for greasing
- 2 2/3 C sugar, divided
- 5 large eggs, at room temperature
- 3 1/4 C self-rising flour, sifted
- 1/3 C water
- 2 lemons, zested and juiced
For the Buttercream, Filling, and Decoration
- 1 1/2 C unsalted butter, softened
- 5 3/4 C confectioners' sugar, sifted
- 1 lemon, zested plus 2 tbsp lemon juice
- 2 1/2 C blueberries
- 1/3 C gold crunch sprinkles
- 1/3 C bronze crunch sprinkles
Instructions:
- Preheat the oven to 350°F. In a saucepan add 1 tbsp tea leaves, oil and butter. Heat until the butter has melted. Remove from the heat and set aside for 20 mins to infuse.
- Meanwhile, grease and line three 8" round baking pans with nonstick baking paper. Add eggs to a large mixing bowl. Beat with an electric whisk or in a stand mixer on low until yolks and whites are combined. Once combined, stream in the tea-infused butter, without straining it, while beating on medium until fully incorporated.
- Into the same bowl, add 2 cups sugar, flour and lemon zest. Beat only until no visible specks of flour remain - no longer.
- Divide the batter equally between the pans. Put two of the three pans on the center rack and bake for 25-30 mins or until golden on top and a skewer inserted into the center of each cake comes out clean. Then bake the final pan for the same amount of time. Baking them separately prevents the chance of the center of the cakes from "falling".
- Meanwhile, heat 1/3 c water, juice of 2 lemons, remaining 1 tbsp tea leaves, and 2/3 cup sugar in a small saucepan over a medium-low heat until the sugar has dissolved. Bring to a boil, then remove from the heat. Set aside to infuse for 20-25 mins, then strain and discard the tea. Remove the first two cake pans from the oven and, while they are still in their pans, make holes all over with a skewer or cocktail stick. Using a pastry brush, spread the syrup over cake to ensure even coverage, and leave to cool in the pans on a wire rack. Repeat with final cake pan when removed from oven.
- To make the buttercream, put the butter in a large bowl or stand mixer and beat until soft and creamy. Add the confectioners' sugar a spoonful at a time, beating well after each addition. Add the lemon zest and 2 tbsp. lemon juice and beat until pale and fluffy.
- Spoon 1/2 cup buttercream onto 1 cake and spread evenly over the top with a palette knife. Layer half of the blueberries of top of the spread icing. Place the second cake on top and spread over another 1/2 cup buttercream and the remaining blueberries. Carefully place the third cake on top.
- Spoon a third of the remaining buttercream onto the top and sides of the three stacked sponges and smooth with a palette knife, covering the cake very thinly (this is called a crumb coat). Chill the cake for 15 mins to harden a little, then coat all over with the remaining buttercream. Use the back of a spoon to create a horizontal rippled effect around the cake.
- Top the cake with the sprinkles and carefully add some to the sides. You might need a little more water so the sprinkles adhere to the side of the cake.
- Serve and enjoy! The cake will keep, stored in a cool place, for up to 3 days.
Notes:
- Freeze un-iced sponges only. In order to enjoy optimum flavor and quality, frozen items are best used within 3 months of their freezing date.
Recipe adapted from Lemon, Tea And Blueberry Cake | Cake Recipes | Tesco Real Food