London Fog Cake

London Fog Cake - A light, layer cake infused with Earl Grey Tea syrup and sandwiched with whipped vanilla buttercream frosting. Earl Grey Tea Latte in a easy to make bake.

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5 from 2 votes

A great show-stopping layer cake

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

Butter for greasing
350 g Unsalted butter
350 g Caster sugar
6 Medium free range, eggs
350 g Self raising flour
1 tablespoons yes, tablespoon Vanilla extract

For the syrup:

6 Twining's Earl Grey tea bags
250 g Caster sugar

For the icing:

350 g Unsalted butter
700 g Icing sugar
1 tablespoons yes, tablespoon Vanilla extract

For the ganache:

100 ml Double Cream
150 g White chocolate finely chopped
Black extra paste food colouring

Instructions

Preheat the oven to 180C.
Grease 3 x 7" cake tins and line the bottom with baking paper.
Mix together the butter and sugar and beat until very pale and fluffy.
Add the eggs, one at a time, beating until very well mixed in and light and fluffy before adding the next.
Gently stir in the flour until combined.
Mix in the vanilla extract.
Spoon equally between the 3 tins and smooth out the top.
Bake for 30 - 35 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
Whilst they are baking or cooling, make the syrup and the icing.
For the syrup, pour 250ml boiling water over the 6 teabags and allow to infuse for 10 - 15 minutes.
Remove the tea bags, pour the infusion into a small saucepan and add the caster sugar.
Warm gently until all of the sugar is dissolved. Remove from the heat and allow to cool.
Next, make the icing. Beat the butter until light, fluffy and pale.
Add the icing sugar and beat until fluffy.
Add the vanilla and mix until combined.
Remove the cakes from the over and whilst still in their tins, drizzle the tops with half of the syrup.
After 20 - 30 minutes remove from the tins, turn the cakes over, remove the baking paper and pour the remaining half of the syrup over the bottom of the cakes. Allow to sink in for about half an hour.
When the cakes are totally cold, trim down the tops so they are flat and even.
Sandwich together with the vanilla frosting, so you have a stack of 3 cakes.
Coat the outside with the icing and smooth well, put the cake in the fridge.
Make the ganache by heating the cream until just bubbling. Remove from the heat and stir in the chocolate until fully melted and the ganache is thick.
Add food colour, a little at a time until the ganache is the colour you'd like. Allow to cool and thicken until it is spoonable consistency (you may need to put it in the fridge for this).
Remove the cake from the fridge and drizzle the ganache.

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