Hello Lovely ones,
Thank you for joining me today. I can’t tell you how excited I am about this week’s post. I have been wanting to get this London Fog cake recipe out to you for years. Ever since I stumbled upon this incredible Union Jack flag at a vintage collectibles sale years ago, I knew I had to make a London Fog cake and use it for the photos. The flag is actually quite old and has a tag on it that says ‘Department of Corrective Services NSW’, so it may have quite a colourful history.
If I had my wits about me, I would have done this post a few weeks ago when the Queen (God bless her) celebrated her 70th Jubilee. But life is rarely convenient, or on time and so I am a couple of weeks late. Oh well, better late than never.
I adore her Majesty. I think she is the most remarkable woman who has given so much for her people. Plus she is just so darn cute in those matching outfits. Here’s hoping she can hang onto her reign for another two years so she can beat King Louis XIV as the longest serving monarch of all time.
You will be interested to know that a London Fog is actually a drink which originated not in the UK, but Canada. It is essentially an earl grey infused vanilla latte. I have only ever come across this delicious drink once. Most cafes don’t make them, but occasionally you will see them on the drinks menu. if you ever do, make sure you try one, especially if you are a tea drinker.
For this London Fog cake I used my favourite French Earl Grey tea from Love Tea
(This sounds like a paid plug, but I assure you it’s not!I just looooove this tea. It is by far the most delicious tea I’ve ever tasted and I am unashamedly addicted.) Any loose leaf earl grey will do, but I highly recommend using a good quality one.
This cake really is something special. Don’t be put off by the use of tea in a cake. It is in no way overbearing, rather it gives a delicate floral tea flavour. My husband, who is definitely not a cake eater or tea drinker, said this was his favourite cake, and I even spotted him finishing off the extra icing off his cake plate, something that never happens.
One of my favourite parts of this cake is the crushed tea leaves added to the cake batter and frosting. The French earl Grey tea I use has sweet little purple leaves in it, which adds a nice texture to the cake.
London Fog Cake
A London Fog is a tea infused vanilla latte. This delicious earl grey infused cake with vanilla bean buttercream has a delicate floral tea note which will impress even the most reluctant cake eater.
Ingredients
- 2 eggs, lightyly beaten
- 3/4 cup vegetable oil
- 3/4 cup sour cream
- 1 tsp vanilla bean paste
- 1 cup strong earl grey tea Use 4 or 5 tea bags and make the tea as strong as you can. This will enhance teh flavour of teh cake.You will need 1 cup of tea.
- 2 cups plain flour, sifted
- 1 1/2 cups castor sugar
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp crushed earl grey tea leaves
Vanilla Swiss Meringue Buttercream
- 6 egg whites
- 1 1/4 cup castor sugar
- 300 grams butter, cubed
- 1 tsp vanilla bean paste
- 2 tsp crushed earl grey tea leaves
Instructions
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Preheat oven to 180C
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Line and spray two (or 3) 20cm round cake tins
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In a medium bowl, using a hand whisk, mix together eggs, oil, sour cream, vanilla and strained tea. set aside.
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In a separate bowl, sift together flour, sugar, bicrab, baking powder
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Add tea leaves
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Carefully pour wet mixture into dry mix. Stir carefully with a hand whisk until well combined.
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Divide mixture evenly between two or three cake tins
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Bake in moderate oven for 30 - 35 minutes. (Check after 30 min)
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Leave to cool on wire rack. Wrap in Glad wrap and refridgerate until cold.
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Use a serrated bread knife to level the cakes. Put buttercream in between layers and place the top cake layer upside down. Finish putting buttercream around all of the cake as desired.
Vanilla Swiss Meringue Buttercream
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Whisk eggs and sugar in the bowl of an electric mixer. Put mixer onto a saucepan (or double boiler) with 2cm of water. Whisk every few minutes until all sugar is disolved and you cannot feel any grains between your fingers.
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Put bowl into electric mixer, with whisk attachment and turn onto high. Mix for about 5 minutes or until stiff meringue peaks are formed.
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Reduce speed to low and add cubed buttewr a bit at a time, until all butter is mixed in.
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The buttercream will go through a soupy stage, then look like scrambled eggs. This is all normal. Keep mixing. It can soemtimes take around 15 minutes to come together, depending on the weather, so be patient. It will eventually look like silky smooth buttercream.
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Add vanilla bean paste and crushed tea leaves
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Put frosting onto cake
Recipe Notes
This recipe can be used for cupcakes. It will make 18.
Honestly I don’t know where I’d be without my tea. I have been drinking it every day for most of my adult life and I cannot express how powerful it is in soothing an aching heart, giving strength for a busy day, calming frayed nerves or bringing sweet fellowship when a pot of earl is shared between friends. Tea is like your best friend who listens to your heart, takes nothing from you and just keeps giving! Ha! I think the same could be said for a pet dog, but as I am in no way an animal person I guess I’ll never know. People love their coffee, but in my opinion, not enough credit is given to the humble cup of tea. A dog may be man’s best friend, but I do declare that tea is a womans!
And so I dedicate this post to tea drinkers everywhere. May our pot continually runneth over and our brew never be too weak. I know for a fact that the Queen starts her day with a cup of tea in a pretty (expensive no doubt) tea cup so let’s all raise a pinkie for our favourite monarch, make a London Fog cake and give a jolly tally ho cheer as we pour another pot of tea.
Long live the Queen.
Until next week,
Love Anna xx
