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.
Preheat oven to 180C
Line and spray two (or 3) 20cm round cake tins
In a medium bowl, using a hand whisk, mix together eggs, oil, sour cream, vanilla and strained tea. set aside.
In a separate bowl, sift together flour, sugar, bicrab, baking powder
Add tea leaves
Carefully pour wet mixture into dry mix. Stir carefully with a hand whisk until well combined.
Divide mixture evenly between two or three cake tins
Bake in moderate oven for 30 - 35 minutes. (Check after 30 min)
Leave to cool on wire rack. Wrap in Glad wrap and refridgerate until cold.
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.
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.
Put bowl into electric mixer, with whisk attachment and turn onto high. Mix for about 5 minutes or until stiff meringue peaks are formed.
Reduce speed to low and add cubed buttewr a bit at a time, until all butter is mixed in.
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.
Add vanilla bean paste and crushed tea leaves
Put frosting onto cake
This recipe can be used for cupcakes. It will make 18.