This elegant sheet cake combines the rich depth of brown sugar with delicate earl grey-infused cream and edible flowers, creating a sophisticated dessert perfect for afternoon tea gatherings or special occasions. The harmonious blend of caramel notes from the brown sugar and the bergamot-scented cream offers a refined take on a traditional sheet cake.
Ingredients
For the Cake Base
- 112g (½ cup) unsalted butter, room temperature
- 62g (¼ cup) golden caster sugar
- 50g (¼ cup) dark brown sugar
- 112g (¾ cup) plain flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 30ml (2 tablespoons) full-fat milk
For the Earl Grey Cream
- 300ml (1¼ cups) heavy cream
- 3 Earl Grey tea bags
- 2 tablespoons (15g) confectioners’ sugar
For Decoration
- Fresh cornflower petals
Instructions
Preparing the Infused Cream (24-72 hours ahead)
- Combine heavy cream and Earl Grey tea bags in an airtight container
- Refrigerate for 24-72 hours, stirring occasionally
- Remove tea bags before whipping
Making the Cake
- Preheat oven to 160°C/320°F (fan-assisted)
- Prepare 20cm (8-inch) square cake pan with parchment
- Whisk dry ingredients: flour, baking powder, and salt
- Cream butter with both sugars until light and fluffy
- Add vanilla extract
- Incorporate eggs individually
- Fold in flour mixture in four additions
- Stir in milk until just combined
- Transfer to prepared pan
- Bake 18-20 minutes until springy
Assembly and Decoration
- Cool cake completely
- Whip infused cream with confectioners’ sugar until soft peaks form
- Spread cream in sweeping motions across cake surface
- Garnish with cornflower petals
Timing
- Cream Infusion: 24-72 hours
- Preparation: 20 minutes
- Baking: 18-20 minutes
- Cooling: 1 hour
- Assembly: 15 minutes
Nutritional Information
Per serving (based on 9 portions):
- Calories: 285
- Fat: 21g
- Carbohydrates: 23g
- Protein: 3g
- Sugar: 14g
Professional Tips
- Ensure all ingredients reach room temperature before beginning
- Monitor whipping cream carefully to achieve optimal consistency
- Use fresh cornflower petals, ensuring they are food-grade
- Position cake in middle rack for even baking
- Test doneness with wooden skewer method
Variations
- Substitute Earl Grey with Lady Grey for a lighter citrus note
- Replace cornflowers with other edible flowers like violets or rose petals
- Add orange zest to the cake batter for complementary citrus notes
- Incorporate ground Earl Grey tea leaves into the cake batter
- Use lavender-infused sugar for additional floral notes
Common FAQs
Q: Can I prepare the infused cream further in advance?
A: While possible, the optimal infusion period is 24-72 hours for balanced flavor.
Q: What if I can’t source cornflower petals?
A: Other edible flowers or dried petals make suitable alternatives, or the cake can be served unadorned.
Q: Can this cake be made ahead?
A: The sponge can be baked one day ahead, but add cream and decoration just before serving.
Q: Why use both types of sugar?
A: The combination provides both caramel notes and proper structure to the cake.
Storage and Make-Ahead Tips
The undecorated cake can be stored in an airtight container at room temperature for up to 2 days. Once decorated with cream, refrigerate and consume within 24 hours for optimal taste and texture. The cream can be infused up to 3 days in advance. For best presentation, add cornflower petals just before serving, as they may wilt if added too far in advance.
Allow refrigerated cake to come to room temperature for 30 minutes before serving to ensure the best flavor profile and texture. The cream infusion process can be started up to 72 hours before assembly, making this an excellent option for planned events.
