Earl Grey Tea Milk Cake
Earl Grey Tea Milk Cake or London Fog Tres Leches Cake... both names are acceptable here! This soft an airy sponge cake is infused with fragrant Earl Grey then soaked in a luscious blend of three milks and more tea for a subtle bergamot flavor. I topped it with a cloud of lavender infused whipped cream. This dessert is perfect for impressing guests or treating yourself. It is a sophisticated but approachable bake, especially if you are looking to bake and prepare ahead.
Equipment
- 1 9X13-inch baking pan
Ingredients
For the Cake
- 1 cup all purpose flour
- 1 cup cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1 cup sugar, divided
- 1/2 cup whole milk warmed
- 3 Earl Grey tea bags
For the Milk Soak
- 2 tsp vanilla extract
- 1 can evaporated milk
- 1/2 can sweetened condensed milk
- 3/4 cup heavy cream
- 1 tbsp strong brewed Earl Grey tea (steep extra tea bag in 2 tbsp hot water for 5 min)
For the Lavender Whipped Cream
- 2 cups heavy cream
- 2 tbsp culinary lavender buds
- 4 tbsp powdered sugar sifted
- 1/2 tsp vanilla extract
- 1 drop Ube Food Coloring I use Butterfly brand
Instructions
For the Cake
- Heat ½ cup whole milk just to steaming. Steep 3 Earl Grey tea bags for 8–10 minutes, then discard bags and cool slightly.
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×13-inch pan. Whisk flours, baking powder, and salt.
- In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick (about 2–3 minutes). Stir in the tea-infused milk and vanilla. Fold in dry ingredients gently until combined.
- Beat egg whites on medium speed until soft peaks form. Gradually add remaining ¼ cup sugar and whip to stiff peaks. Gently fold whites into batter in three additions.
- Pour batter into prepared pan. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the Infused Milk
- Whisk evaporated milk, condensed milk, heavy cream, strong Earl Grey tea, and vanilla. Poke cooled cake all over with a skewer or fork. Slowly pour the milk mixture over the cake, letting it absorb. Cover and chill at least 4 hours (overnight is best).
For the Lavender Whipped Cream
- In a small saucepan, heat 1 cup of heavy cream until just steaming. Remove from heat, add lavender buds, cover, and steep for 20–30 minutes. Strain out buds, chill cream completely.
- Combine chilled lavender cream with remaining 1 cup heavy cream, powdered sugar, and vanilla. Add Ube food coloring until desired purple color (if you don't have Ube food coloring, use a mix of red and blue food coloring until desired color). Beat everything together until medium-stiff peaks form.
- Spread lavender whipped cream over chilled cake. Garnish with a light sprinkle of lavender buds or a drizzle of honey if desired.