Mini Earl Grey Berry Cake

Nutrition values are AI-estimated based on ingredients.

• 160 g cake flour, sifted
• 5 g baking powder
• 80 g eggs
• 72 g vegetable oil
• 105 g granulated sugar
• 2 g vanilla extract
• 165 g milk (2% or whole)
• 1 g salt
• 2 or 3 earl grey tea bags
• 115 g heavy cream
• 20 g granulated sugar (for cream)
• 3 g strawberry powder
• 2 drops pink food coloring (optional)
• Fresh blueberries, a handful
• Freeze-dried raspberry pieces, a small amount

1. 1Preheat oven to 350 F.
2. 2Sift together cake flour, baking powder, and salt.
3. 3Simmer earl grey tea bags in milk on low for 5-7 minutes to infuse.
4. 4Remove tea bags from the infused milk and set aside.
5. 5Whisk eggs, sugar, and vanilla extract on high speed for 8 minutes until fluffy.
6. 6Gradually add vegetable oil to the egg mixture and whisk for another 2 minutes until incorporated.
7. 7Pour the sifted dry ingredients into the wet mixture and gently whisk.
8. 8Add the earl grey infused milk and whisk until thoroughly combined and smooth.
9. 9Grease the mini fluted cake pans and pour batter into them.
10. 10Tap the pan to distribute the batter evenly and remove air bubbles.
11. 11Bake the cakes until golden brown and domed.
12. 12After baking, carefully loosen the edges of the cakes and invert to release them from the molds.
13. 13Combine heavy cream and sugar in a bowl and whisk briefly.
14. 14Add freeze-dried strawberry powder to the cream and whisk until it turns light pink and achieves a pourable consistency.
15. 15Top the mini cakes with the pink strawberry cream, spreading it to drip down the sides.
16. 16Garnish with fresh blueberries arranged in a circle and small pieces of freeze-dried raspberries in the center.

These instructions are our analysis of the original video. Watch on YouTube →