Tea Cake Recipes
Using Jasmine and Green Tea

Cooking tea cakes is a rare treat, so I was delighted to stumble across this tea cake recipe for Chiffon tea cakes and I decided to make them to reflect the flavor of the tea I was drinking.

They are odd little cakes, a little flatter than buttery cakes as they use oil instead, which means that they are lower in saturated fats, which is healthier too! They were invented in America in the 1920s by a man named Harry Baker who then sold the recipe to Betty Crocker and the rest as they say, is history.

Due to their light flavor, they can be enhanced by adding strong flavorings – in this case tea – but you can experiment with other flavors such as vanilla or orange water.

• Jasmine Tea Chiffon tea cakes

• Lady Grey Iced tea - This tea is designed to go with the Chiffon tea cake.

• Green Tea Blueberry Cake - With all of the health benefits to be gained from drinking green tea, it makes sense to incorporate the mild flavor into as many tea cake recipes as possible. Green Tea powder can be found in most well-stocked grocery stores.

Prep time: 20 minutes

Baking time: 30-45 minutes

Equipment needed: 3 x mixing bowl, wooden spoon, scales, sieve, wooden spoon, whisk, 9 inch cake tin or chiffon cake tin of the same size

5 tablespoons boiling water (for the tea)

Jasmine tea bag or two teaspoons of loose tea (plus 2 more)

100 g self raising flour

4 eggs (separated)

½ teaspoon baking soda

½ teaspoon baking powder

95 g caster sugar

3 tablespoons vegetable oil

Step 1. Preheat the oven to 170C/325F/gas mark 3.

Step 2. Mix the boiling water and teabag and leave to one side for 10 mins.

Step 3. Sieve the flour, baking powder and baking soda into a mixing bowl.

Step 4. Add 45 g of sugar and stir in the extra tea leaves.

Step 5. In the other bowl, beat the eggs yolks until pale, then add the oil and the brewed jasmine tea and beat until well combined. (If you use loose leaves, sieve them away.)

Step 6. Pour the egg mixture over the flour and stir well.

Step 7. In yet another bowl, whisk the egg whites until soft peaks form then add 50 g sugar slowly and whisk into stiff peaks.

Step 8. Gently fold the egg white mix into the rest of the batter.

Step 9. Pour into a greased cake tin and tap the tin to remove air bubbles.

Step 10. Bake for 35-45 minutes.

Step 11. When you take the cake from the oven, it must be inverted otherwise it will collapse – try resting on a baking tray, but if the cake has risen above the rim then you have to suspend it – try using upturned saucepans to support the tin.

When cool turn out and serve dusted with icing sugar and frosted flower petals. As a great accompaniment to these tea cakes, why not try a long tall glass of refreshing Lady Grey Iced tea?

Prep time: 10 minutes

Equipment needed: I large glass pitcher, ice cubes, long handled spoon, lemon squeezer

2 Earl Grey tea bags (it becomes Lady Grey when you add the citrus)

¾ litre bottled water (low in mineral content)

¼ teaspoon baking soda (to remove bitterness)

250 grams sugar

One lemon

One orange

Step 1. Boil the water pour over the tea bags and soda. Allow to brew for 10 to 15 minutes.

Step 2. Pour into the pitcher and stir in the sugar and juice of half of the orange and lemon.

Step 3. Use the other halves of the fruit to cut up and put into the jug for decoration.

Allow to cool and then refrigerate.

Add ice cubes before serving for a divine summer refresher!

With all of the health benefits to be gained from drinking green tea, it makes sense to incorporate the mild flavor into as many recipes as possible; Green Tea powder can be found in most well-stocked grocery stores.

I can’t think of a better snack than a slice of Green Tea Blueberry Cake to accompany a hot cup of green tea on a lazy Sunday afternoon.

The light sweet flavor of this cake is only enhanced by the deliciously indulgent frosting. It’s one of my favorites tea cake recipes, even baking recipes, and I’m sure it will soon become one of yours.

½ cup milk

2 ½ tablespoons brown sugar\

1 tablespoon maple syrup

2 tablespoons oil

½ cup self-rising flour

2 tablespoons ground almonds

1 teaspoon green tea powder

½ teaspoon baking powder

½ teaspoon baking soda

¼ cup blueberries

Frosting

1 cup whipping cream

¾ cup sugar

1 cup blueberries

Step 1: Preheat the oven to 350°F

Step 2: Grease one 9x9 baking pan. On low heat mix the milk, sugar, maple syrup, and oil in a small pot on the stove. Stirring frequently until the sugar has melted.

Step3: In the meantime, sift the dry ingredients into a large bowl. Add the heated mixture to the dry ingredients once the sugar has melted. The batter can be hand mixed with a whisk, until smooth.

Step 4: Pour the batter into the greased baking pan and lightly tap the pan on the countertop to evenly distribute it and remove excess air bubbles.

Step 5: Bake the cake for 10 – 15 minutes, until a knife inserted into the middle comes out clean.

Step 6: Cool the cake on a wire cooling rack.

Step 7: While the cake cools, mix the frosting ingredients until the frosting is light and fluffy. set aside until the cake has completely cooled. Do not frost the cake before it has cooled; doing so would cause the frosting to melt into the warm cake.

Step 8: Once the cake has completely cooled cut it horizontally, spread a liberal layer of frosting on the bottom piece and replace the top piece. Continue frosting until all frosting has been used.

Enjoy!

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