A special birthday cake
It was my Dad’s birthday today, which meant baking a birthday cake was right at the top of my list. Since he loves Earl Grey tea, it felt only natural to make an Earl Grey tea cake. Straight away, I imagined filling it with homemade lemon curd and silky Swiss meringue buttercream. The combination of fragrant tea, sharp lemon and light buttercream sounded perfect and I knew it would be a cake to remember.
Homemade lemond curd
Before starting on the sponge, I made the lemon curd. If you’ve never tried it before, you’ll be surprised at how quick and easy it is and how much better it tastes than anything shop-bought. You only need three ingredients:
- Fresh lemons (for both zest and juice)
- Caster sugar
- Egg yolks
Method
The method is simple. Whisk everything together in a heatproof bowl then set it over simmering water and whisk constantly for about ten minutes until the mixture thickens. Once it coats the back of a spoon, you’ll know it’s ready.
At this point, you can pass the curb through a sieve for a completely smooth finish, or keep the zest in for a bit extra texture and flavour, which is what I prefer. Once done, transfer it into a clean jar, seal it and refrigerate until set. The curd will keep for a couple of weeks in the fridge though once opened, it’s best enjoyed within a week.
This tangy filling is what lifts the Earl Grey tea cake with homemade lemon curd into something really special.
Making the Earl Grey tea cake sponge
Brewing the Tea
This recipe is adapted from my jasmine tea cake. I simply swapped jasmine for Earl Grey and adjusted the quantities to suit a three-layer cake. To start, I brewed five Earl Grey tea bags in boiling water until I had around 120ml of strong tea then chilled it quickly in the freezer while preparing the rest of the ingredients.
Dry ingredients
In one mixing bowl, I whisked together cake flour, baking powder, banking soda and the tea content from the bags.
Wet ingredients
In the stand mixer, I creamed unsalted butter and light brown sugar until pale and fluffy, which took about five minutes. Scrape the bowl and then, keeping the speed low, I added the eggs one by one, alternating with the dry mixture. The cooled tea went in last, mixed only until just incorporated, being careful not to overmix at any stage.
Baking the cake
I divided the batter evenly between three greased and lined 8-inch cake tins, then baked them in a fan oven at 150°C for about 25 minutes. To help them bake evenly and avoid doming, I placed a small bowl of water at the bottom of the oven. When a skewer came out clean, I removed the cakes, cooled them for a few minutes in the tins then turned them out onto a wire rack. For extra moisture, I wrapped them in clingfilm and placed them in the freezer to chill more quickly.
Swiss meringue buttercream
For the frosting, I used my go-to Swiss meringue buttercream. Once the buttercream had whipped up to the perfect texture, I switched to the paddle attachment and let it beat slowly for about ten minutes. This step smooths out any air bubbles, leaving the buttercream soft, glossy and beautifully white – ideal for layering cakes.
Decorating the cake
When it came to decoration for this Earl Grey tea cake with homemade lemon curd, I wanted to keep it elegant yet simple, so I went for a semi-naked style. I placed the first sponge on the cake plate piped a ring of buttercream around the edge, then piped a smaller ring inside, leaving a gap between the two rings. Into that gap, I piped generous amount of lemon curd. I repeated the process with the second sponge before adding the final layer.
For the top, I piped little buttercream dollops, leaving a heart-shaped space in the centre to fill with more lemon curd. The finish, I added a few edible flowers from the garden, which made the cake look fresh and lively.
The final result
The cake turned out light and fluffy, full of fragrant Earl Grey flavour. The sharp lemon curd cut through the sweetness perfectly, while the buttercream tied everything together with a creamy finish. This Earl Grey tea cake with homemade lemon curd wasn’t just a treat to a look at, it was a joy to eat. Most importantly, my Dad loved it, which made it the perfect birthday cake.
Happy Birthday, Dad!
Earl Grey Tea Cake with Homemade Lemon Curd
Description
This Earl Grey tea cake with homemade lemon curd is a fragrant and elegant layer cake, combining light and fluffy Earl Grey sponge with tangy lemon curd and smooth Swiss meringue buttercream. Perfect for birthdays, celebrations, or simply when you want to bake something a little more special.
Ingredients
For the Lemon Curd
For the Earl Grey Sponge
For the Swiss Meringue Buttercream
Instructions
-
Make the Lemon Curd
- Whisk together lemon juice, zest, caster sugar and egg yolks in a heatproof bowl.
- Place over simmering water and whisk constantly for 10 minutes until thickened.
- Strain if you prefer a smooth texture, then transfer to a jar and refrigerate until set.
-
Brew the Tea
- Steep five Earl Grey tea bags in boiling water to make about 120ml of strong tea.
- Cool completely before using.
-
Make the Sponge
- Whisk together flour, baking powder, baking soda and the tea content from the bags.
- In a mixer, cream butter and sugar until pale and fluffy then add eggs one at a time, alternating with the dry ingredients.
- Stir in the cooled tea gently, just until combined.
- Divide between three greased and lined 8-inch tins and bake at 150°C (fan) for 25 minutes, until a skewer comes out clean.
- Cool completely.
-
Make the Buttercream
- Whisk egg whites and sugar over simmering water until the sugar dissolves (around 160°F).
- Transfer to a mixer and whisk until glossy peaks form.
- Gradually add softened butter cubes and beat until smooth, then mix in vanilla.
- Beat with a paddle attachment at lowest speed for 10 minutes (optional).
-
Assemble the Cake
- Place the first sponge on a plate, pipe two rings of buttercream and fill the gap with lemon curd.
- Repeat with the second layer.
- Top with the final sponge, then decorate with buttercream, lemon curd and edible flowers if desired.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 549.05kcal
- % Daily Value *
- Total Fat 35.05g54%
- Saturated Fat 20.83g105%
- Cholesterol 208.27mg70%
- Sodium 253.24mg11%
- Potassium 130.1mg4%
- Total Carbohydrate 54.63g19%
- Dietary Fiber 0.91g4%
- Sugars 36.11g
- Protein 6.37g13%
- Vitamin A 316.62 mcg
- Vitamin C 10.43 mg
- Calcium 114.34 mg
- Iron 2.39 mg
- Vitamin D 0.64 mcg
- Vitamin E 1.26 mg
- Vitamin K 2.88 mcg
- Thiamin 0.21 mg
- Riboflavin 0.26 mg
- Niacin 1.52 mg
- Vitamin B6 0.08 mg
- Folate 30.12 mcg
- Vitamin B12 0.33 mcg
- Phosphorus 174.98 mg
- Magnesium 11.27 mg
- Zinc 0.54 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The lemon curd can be made up to two weeks in advance.
- For extra moisture, wrap the cake in clingfilm and chill before decorating.
- Swiss meringue buttercream benefits from beating slowly for 10 minutes at the end to remove air bubbles.
