Today’s recipe comes from our friends at Maxwell & Williams. Featuring bursts of bright florals contrasted with delicate gold edging, their new Teas & C’s Glastonbury collection includes everything you need to enjoy a quiet cup of your favourite tea blend or host the perfect afternoon tea – from teapots and teacups to cake stands and platters, all designed to mix and match.
- Cooking oil spray
- 250g butter, softened
- 250g caster or superfine sugar
- 1 tsp vanilla bean seeds or extract
- 5 eggs at room temperature
- 250g self-raising flour
- 1 tsp baking powder
- 2 tsp loose leaf Earl Grey tea, crushed until fine
- 1⁄4 cup milk
- 600ml cream, whipped 3 tsp caster sugar
1⁄2 tsp vanilla essence Raspberry jam
- Sliced strawberries
- Preheat oven to 160°C (140°C fan forced)
- Spray 12 x 7cm straight-sided round tins or 24 mini muffin tins with cooking spray and line the bases with baking paper.
- Using an electric mixer, whip the butter and sugar together for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time, whisking until combined.
- Remove from the mixer and sift in the self-raising flour and baking powder. Fold in the Earl Grey tea leaves, adding the milk to keep the batter moist.
- Divide the batter into the tins and smooth over using a spatula.
- Place in the oven and bake for approximately 12 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool completely in the tins.
- To assemble the cakes, whip the cream, sugar and vanilla until medium-soft peaks form.
- Cut each sponge cake in half using a serrated knife. Sandwich together with jam and cream.
- Garnish the top of each cake with a dollop of cream and a sliced strawberry.