Is there anything better than enjoying a nice cup of tea and a slice of cake? How about a delicious cake that's flavoured with tea?!
Made with PG Tips' new green tea, this dreamy Victoria Sandwich Cake with Summer Berries is ideal for afternoon tea dates.
- For the Cake:
- 225g soft butter
- 225g golden caster sugar
- 4 medium free range eggs
- 225g self raising flour
- 10ml baking powder
- 5ml pure vanilla extract
- A few drops of natural green food colouring (optional)
- 15ml boiling water
- For the green tea syrup:
- 2 PG tips Green Tea teabags
- 150ml boiling water
- 85g granulated sugar
- For the filling and decoration:
- 300ml double cream
- 200g strawberries
- 200g blueberries
- 200g raspberries
- Fresh mint and fresh flowers for decorating
Method1 Pre-heat the oven to 180°C/350°F.
2 Line the base of each cake tin with a circle of non-stick baking parchment and butter the sides.
3 Either by hand or using an electric mixer, mix together the butter and sugar until light in colour and creamy in texture.
4 Lightly beat the eggs and add gradually to the mixture, along with 2 tablespoons of flour.
5 Add the vanilla and, if using it, carefully add the natural green colour drop by drop, so as not to make the colour too strong.
6 Sift the remaining flour and the baking powder into the mixture, fold it in carefully.
7 Stir in the boiling water, then divide the mixture evenly between the 2 cake tins. Spread it out using a palette knife and create a slight hollow in the centre, so that when it is cooked it has a flat top.
8 Bake for 20 -25 minutes, until the cakes feel springy to the touch.
9 While the cake is cooking make the green tea syrup. Pour the boiling water onto the 2 PG tip Green Tea teabags and leave for several minutes. Remove the teabags and transfer the tea into a small saucepan with the sugar. Bring to the boil, then simmer for a few minutes until the sugar has completely dissolved and syrup has thickened slightly.
10 When the cake is cooked, allow to cool on a wire rack. After 5 minutes remove the cakes from the tins.
11 Pierce the sponge all over with a fine skewer or needle. Carefully drizzle (or paint) the warm syrup on all sides of the cake using a pastry brush.
12 Whip the cream and mascarpone with the vanilla and sugar. Wash the orange and finely grate the zest directly onto the cream, fold it in. Spoon the cream into a piping bag fitted with a small fluted nozzle.
13 When completely cold, fill the centre of the cake with cream and most of the fresh berries, reserving a few for decoration. You can arrange raspberries around the edge of the cake, and pipe a rosette of cream between each one.
14 Decorate the top of the cake with the remaining berries and a few edible fresh flowers. Dust with icing sugar just before serving.
Cook Time20-15 minutes
As featured in this week's Buzz-O-Meter in Reveal Magazine - Issue 27