Using tea in a dessert may have sounded like a totally random idea, but it was actually one of the best I’ve ever had! I used an incredibly flavored organic Earl Grey tea and used it to flavor a light buttercream melting in the mouth. A few layers of extra fluffy chocolate cake, a few flowers from the flower district in Manhattan and tadaaaa, I got one of the best tasting and most beautiful cake I’ve made. My friends were thrilled about it and it was gone before I even realized!
Chocolate chiffon cake (makes 4 layers)
• 2 cups flour • 2x 1/3 cups granulated sugar • 3 teaspoons baking powder • 1 pinch of salt • 4 big egg yolks • 1/2 cup milk • 1/4 cup vegetable oil • 6 egg whites • 2/3 cup cocoa powder •
- Preheat the oven (320 Fahrenheit)
- In a big bowl, sift together flour, cocoa powder, half of the sugar, baking powder and salt
- In another big bowl, combine egg yolks, milk and vegetable oil. Once smooth, pour into the dry mix and stir well.
- In a third (big) bowl – or directly in the mixer bowl, beat egg whites until they form stiff peaks, then add the other half of the sugar.
- Gently fold the meringue, into the other mix, using a spatula.
- Pour into several ungreased cakes pans and cook for 50 minutes.
- Let cool upside down, on a cooling rack (or a cold oven shelf) then cut horizontally in as many pieces as needed.
- Keep in a sealed box and/ or freeze for a future use (I find that icing the cake when just unfrozen easier. Do not try to ice when lukewarm).
Light Earl Grey Buttercream
• 4 sticks unsalted butter at room temperature • 3 tablespoon loose Earl grey tea • 5 egg whites • 1 cup 1/4 granulated sugar • 1 vanilla bean or drops of vanilla extract •
- Combine half of the butter and the loose Earl grey tea in a small saucepan. (I used Earl Grey from Talbott, which is perfect).
- Let simmer 5 minutes over low- heat then remove from heat and let steep 5 more minutes.
- Strain the butter (using a fine-meshed sieve) to remove any residue and refrigerate until it reaches a softened butter consistency.
- Pour egg whites and sugar in the bowl of a stand mixer (or any big bowl), and place over a saucepan half filled with water (bain-marie). Heat until the mix reaches 160 Fahrenheit, while always stirring.
- When it reaches the temperature, remove from water, carefully fit the bowl into the mixer and beat the mixture on high speed until peaks (8 to 10 minutes) – the exterior of the bowl should be at room temperature.
- Change the whisk for the paddle (or use a spatula) and slowly mix in the infused butter and the vanilla.
- Keep beating (medium high) for 5 more minutes.
- Pour in a piping bag and refrigerate for half an hour.
- Remove the layers from the freezer ahead of time (30 minutes or so).
- Using a spinning plate, pour a little bit of buttercream to make the first layer stick to the plate.
- Spread evenly a small amount of buttercream on top of the first layer of cake. Add the second layer of cake on top, then another amount of buttercream, etc.
- Spread the rest of the buttercream on top and on the sides of the layer cake and use a wide cake spatula to smooth it up.
- Decorate and… enjoy!
• Give Away • • Give Away • • Give Away • • Give Away • • Give Away • • Give Away • • Give Away •
Talbott and myself are offering you a bunch of delicious teas!!!
Try your luck:
- The giveaway is open to US residents only, age 18 and up
- To enter here: leave a comment and share this post on at least (1) social media of your choice.
- To enter on Instagram: follow FoodEtcaetera and Talbotteas, comment any giveaway picture and invite 2 friends! (Entering on both Instagram and the blog will increase your chances!)
- The Cher-et-Tendre will randomly pick a winner on November 23rd.
- The giveaway will end November 20th, 11:59 pm(EST)
This recipe is part of a collaboration between FoodEtcaetera and Talbott teas, whom I received the tea from.
The recipe was created by FoodEtcaetera for this collaboration.