By Jason Kreamer

How to make a London Fog Earl Grey Cake with Frosting

Sometimes you want to bake a special cake for a friend who's gluten free.  My mom turned me onto this cake mix from Bob' Red Mill found in grocery stores and online.  It is quick, fast and easy, and absolutely delicate, moist, rich and delicious.  I used our finest London Fog Early Grey tea powder in both the cake and the frosting.  It definitely gives each bite a little more energy!  Use any replacements you choose, it will only change the flavor slightly.  I have tried olive oil, ghee, coconut oil and sugar, date sugar, aquafaba (chick pea water egg replacement), sunflower oil, all with spectacular results.

Basic Preparation for Bob’s Red Mill Gluten Free Yellow Cake Mix

Note:  In my photos I divided the cake mix in half and only baked one cake in 9 inch square pan and the other half made 6 cupcakes.  

Size and Shape Variations:

Two 8-inch round nonstick pans: Bake 30–35 minutes.

Two 9-inch round nonstick pans: Bake 25–30 minutes.

One 9 x 13-inch rectangular nonstick pan: Bake 30–35 minutes.

18–20 standard-size cupcakes: Line standard 12-muffin pans with paper liners and coat with cooking spray. Fill each within a scant ¼ cup batter or within ½ inch of top of liner. Bake 20–22 minutes.

Two 8 x 4-inch loaf pans: Bake 35–40 minutes.

 ***White Cake Variation Substitute 3 whole eggs with 1 whole egg plus 3 egg whites. Follow instructions and reduce baking time by 5–10 minutes.


Ingredients:

  • 3 Eggs large
  • ½ cup Melted Butter or Canola or Vegetable Oil
  • ½ cup Water at room temperature
  • 1 package Gluten Free Vanilla Yellow Cake Mix
  • 1 tablespoon London Fog Earl Grey tea powder (Microground Teas)

Instructions:

  1. Preheat oven to 325°F. Generously oil two cake pans (see notes for size variations) and line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer, mix eggs, melted butter or oil, and water for 30 seconds on medium speed. Add mix, then beat for 60 seconds on medium speed, scraping down the sides of bowl with a spatula. Divide batter evenly between pans and smooth tops with a spatula.
  3. Place pans 3 inches apart on the middle rack of the oven. Refer to the size and shape options for appropriate baking times and bake until a toothpick inserted into the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run a sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting. Makes 16 servings/slices.

London Fog Frosting 

Ingredients:

  • ½ cup granulated sugar
  • ½ cup water
  • 1 heaping tablespoon finely ground London Fog Earl Grey tea powder
  • 1 teaspoon vanilla extract
  • Optional: vanilla beans, if desired
  • 1 block 8 ounce cream cheese

Instructions For the London Fog Early Grey Microground Tea:

  1. In a saucepan, bring water to a boil. Stir in sugar until fully dissolved.
  2. Add the microground Earl Grey tea to the sugar water mixture, stirring well.
  3. Remove from heat and add vanilla extract. If using vanilla beans, include them now, but note that their flavor might be subtle compared to the tea.
  4. Allow the mixture to cool to room temperature. This can be prepared in advance, particularly if you're planning to bake a cake, muffins, or a loaf.

For the Cream Cheese Frosting:

  1. Dice one block of cream cheese and place it in the bowl of a stand mixer, or rotary beater is fine.
  2. Add sugar and microground tea to the cream cheese. Allow it to sit for a moment to let the flavors meld.
  3. Mix on low speed until ingredients are combined, then switch to the whisk attachment, or rotary beater, and whip until the mixture is light and thoroughly blended, about 3-4 minutes.
  4. Chill the frosting until ready to use.
  5. Enjoy!

 

 

 

 

 



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