Ingredients
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2/3 cup + more for pans La Tourangelle Smooth & Fruity Olive Oil
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1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon earl grey tea (or 1 earl grey tea bag content), very finely ground and sifted
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
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1 teaspoon Rodelle Pure Vanilla Extract
- ¾ cup whole milk
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
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1 teaspoon Rodelle Vanilla Paste
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1 teaspoon Rodelle Pure Vanilla Extract
- ½ cup water
- 1 tablespoon earl grey tea leaves
- ½ cup granulated sugar
- Optional: 1 tablespoon lavender buds
Cake
Vanilla Whipped Cream
Earl Grey Syrup
Directions
Cake
Preheat oven to advised temperature, lightly oil your baking apparatus (see chart below), and line bottoms with parchment paper
Combine all-purpose flour through salt in a mixing bowl until thoroughly combined, set aside
Beat the eggs and sugar with the paddle attachment until light and fluffy
With the mixer on low, slowly add in the olive oil and beat until incorporated
Beat in the milk and vanilla until well combined
With the mixer on low, gradually add in the flour mixture and beat until combined, stopping to scrape the sides of the bowl
Next, pour into prepared pans (about ¾ of the way full), and bake for the allotted time, checking every 5-minutes after bake time until a toothpick inserted into the center comes out clean.
While cakes are baking, prepare the earl grey syrup
Once cakes are done, take out of the oven and immediately brush with the earl grey syrup
Let cakes cool for 10 minutes. Run a butter knife along the edges of the pan(s) to loosen. Using a plate on top of the cake pan, invert to release from the pan, and then flip onto a cooling rack to completely cool.
While cakes are cooling, prepare the whipped cream
Once cakes have completely cooled, level the top part of the cake (if using cupcakes, skip the leveling), and cover the cut part of the cake with more syrup
Frost the cake to your liking with the whipped cream.
These are best served day-of but will last in an airtight sealed container for 4-5 days.
Vanilla Whipped Cream
Put mixing bowl and whisk into the fridge for 20 minutes to chill
While mixing bowl and whisk are chilling, combine gelatin and cold water in a microwave safe bowl and let bloom for 5 minutes
Remove mixing bowl from fridge and add heavy cream and powdered sugar. Beat on high until thickened, but not to soft peaks (about 15 seconds)
While the heavy cream mixture is mixing, microwave thickened gelatin for 5 seconds to melt. If not fully melted (no visible granules of gelatin), microwave for an additional 3 seconds until there are no granules of gelatin remaining.
Slowly beat in gelatin mixture on low until fully combined and beat on medium high until soft peaks form
Add in vanillas and beat until stiff peaks form. DO NOT OVER BEAT – THIS CAN TURN THE WHIPPED CREAM MIXTURE INTO BUTTER
Add whipped cream into a pipping bag with the tip of your choice and pipe your cake/cupcakes
Earl Grey Syrup
Put sugar and water in a heavy-bottomed pot and bring to a boil
Add tea leaves and let boil for 5-minutes to steep while syrup thickens
Strain tea leaves and set aside