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jhessica

London Fog Cake: Indulge in this unique recipe!

Indulge in this unique London Fog Cake, a delightful dessert infused with the flavors of Earl Grey tea and topped with whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon Earl Grey tea leaves finely ground
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. In a separate bowl, combine the flour, baking powder, ground Earl Grey tea leaves, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  7. While the cakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second cake layer on top.
  9. Frost the top and sides of the cake with the remaining whipped cream. Optionally, sprinkle some extra ground Earl Grey tea leaves on top for garnish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a lighter version, substitute half of the heavy cream with Greek yogurt in the frosting.
  • You can also add a layer of lemon curd between the cake layers for a citrusy twist.

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