Hello, every birdy. A while back my sister came to me and told me that she wanted a Tea infused cake with whipped cream frosting. And I was so confused on how I was going to do this. I search for what seemed like hours, days and even months. I was reading every recipe and every thing that talked about infused a cake with flavors. And I figured out that I would use a recipe that I and she was familiar with and then use that recipe.
My go to cake recipe has to be the Betty Crocker Starlight Yellow Cake. This was one of the first cake recipes that I made from scratch.
Now onto the character in question, Furina.She was my sister’s second Fontainian character and I thought that this recipe was perfect for her, because she loves tea parties and lovees desserts.
First, what I had to do was determine what type of tea I was going to use. I knew that we had matcha in the house. However, I also knew that this was going to be the cake that we were going to be eating at the end of the day. So Matcha was out. And I really didn’t want to fork over a lot of money to get Earl Grey tea. I rummaged through the pantry and found some Darjeeling Tea that we had had for a bit. Yes, Darjeeling is black tea, but for whatever reason it didn’t have the same effects as the matcha.
In a pot, I poured my 1 ¼ cup milk, ½ cup butter and added about 4 tea bags and placed it on the stove top on medium heat until it was at a low boil. I transferred it to a bowl and cooled it for about 30 minutes. I didn’t want it to be so hot that it would scramble the eggs.
For this cake I used two round 9 inch cake pans. And I greased it with cooking spray and lightly floured it. (This is helpful for taking the cake out of the pan without any tears.)
Once your tea infused milk is room temperature you are going to start on your cake.
Preheat your ovne to 350 F.
Mix all of your ingredients together on low speed for about 30 seconds. Just so that everything is incorporated.
Next, you are going to beat your batter on high speed for about 3 minutes. Scarping the bowl when needed.
Equally pour the batter into the pans.
Now you are going to bake your cake for 25 to 30 minutes in a 9- inch rounds. If using rectangle bake it for 35 to 40 minutes. And if you are using 8 inch rounds bake the cakes for 30 to 35 minutes. Or until a toothpick comes out clean in the center of the cake.
Cool the cake for about 10 minutes in the rounds. Remove from pans.
The amount of time to cool your cake defers from place to place. And honestly the time of year. If you are baking this cake in January, it is going to cool faster than if you are baking this cake in August. So just remember that the temperature of your kitchen is going to affect the length of how fast your cake cools. It can take as little as 30 minutes or you can make it the day before wrap it up and then frost it the day of.
Now we are going to be doing the frosting.
My sister said that she wanted a whipped cream frosting. I didn’t really know how we were going to do this, because where we are from whipped cream is more expensive. But alas we were given a bunch of heavy whipping cream from a mobile food pantry. And we were so excited.
This frosting is probably some of my favorites, because it is not as sweet as ABC (American Butter Cream) and it is not as time consuming as the Merringue buttercreams. And also can I say that Merringue buttercreams scare me.
I just whipped up the heavy cream, added powdered sugar and a little bit of vanilla. And in minutes it was ready.
I was going to just leave it like that, but then I remember that we had strawberries in the fridge. It was so much fun making this cake. I honestly had no idea what it was going to be like, or how it was going to taste. But in the end, my sister loved the cake, and I accomplished the goal. It tasted like a Cake with tea infused with it.
This recipe honestly threw me for a loop. I was very unsure about how it was going to taste. I was hoping that everything would be good. And I was also hoping that it wouldn’t be another instance of the matcha cookies. Of everyone not being able to sleep because of me. And to my knowledge, nobody had any issues with the amount of caffeine that was in the cake.
I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.
Leave a Reply