Primrose Bakery Celebrations by Lisa Thomas & Martha Swift

Author:Lisa Thomas & Martha Swift
Language: eng
Format: epub
Tags: Cooking, Courses & Dishes, Cakes, Methods, Baking
Publisher: Random House
Published: 2013-10-14T05:11:37+00:00

Jasmine Cake

This recipe started out as cupcakes and evolved into a layer cake. The fragrant, moist sponge makes it perfect for afternoon tea.

Makes one 20cm layer cake

180ml milk

2 teaspoons loose-leaf jasmine tea

250g self-raising flour

½ teaspoon baking powder

¼ teaspoon salt

250g unsalted butter, at room temperature

250g golden caster sugar

3 large eggs, preferably free-range or organic

1 teaspoon jasmine essence (you should find this in an Asian grocery store or online)

Preheat the oven to 180°C/160°C (fan)/350°F/gas 4. Grease and line two 20cm sandwich baking tins.

Heat the milk in a pan on the hob until it boils (watch it closely, as it can quickly boil over). Add the jasmine tea leaves to the hot milk, pour into a heatproof bowl, cover with clingfilm and set aside until cool. Once cool, drain the tea leaves by pouring the milk through a sieve. Discard the tea leaves.

Sift the flour, baking powder and salt into a separate bowl and set aside.

Cream the butter and sugar in another bowl until light and fluffy. Add the eggs, one at a time, ensuring each one is well incorporated before adding the next. Add the jasmine essence with the last egg.

Add one-third of the flour and beat with an electric hand beater on a low speed until combined. Pour in one-third of the jasmine tea milk and beat again on a low speed until combined. Continue to add the flour and milk, alternating until all has been incorporated.

Divide the batter evenly between the two tins and bake in the oven for 20–25 minutes, or until a skewer comes out clean.

Remove from the oven and leave to cool in the tins for about 10 minutes, then turn out onto a wire rack to cool completely.

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