Fog? Not the weather phenomenon in the UK’s
capital, rather the hot beverage which was apparently conceived in Canada.
It’s a steamed, milky earl grey tea with sweet vanilla syrup added. Disneyboi loves it especially and has it quite often in our local Starbucks. (I’ve made it here on the blog before, check out my recipe).
So when I was thinking what I could make him for Valentine’s weekend, I decided to incorporate those flavours into a cake. I saw a cake online at Hummingbird High and decided to adapt that. (It in turn was adapted from a cake in a book called ‘Easy Gourmet’).
The cake was like a chiffon cake, light and fluffy as it had egg whites incorporated into the mix. It had all the flavours of earl grey tea and vanilla in the sponge. To get that earl grey flavour in there, I soaked some tea bags overnight and got a very bergamot infused solution the following morning. I knew the flavours were going to pack a punch.
I also made a ‘Very Vanilla Whipped Cream’ to serve on top. I also sprinkled some lemon zest over the top of the cream, to compliment the citrusy notes in the cake.
Well, Valentine ’s Day came and guess who was ill in bed all day? Yes, Disneyboi. The cake wasn’t touched until the following day and he only managed a small piece, but he assured me he did like it.
(A wee tip too – I made loads of cream, too much for just the cake and my pancakes in the last post. So I froze dollops of the cream on a baking tray and when solid, popped them into a freezer bag. Pop them on top of some hot cocoa and they melt slowly into the drink!)
And do you like my Cakeyboi greaseproof wrap in the pictures? Well, check out my next post to find out all about that…