Earl Grey tea lends its vivid taste to this luscious roll cake crammed with silky vanilla buttercream. It’s good as a dessert after a full of life banquet, or an accompaniment to your afternoon tea. Let’s mud off that jelly roll pan and get baking!

Adapted from alwayswithbutterblog.com

Ingredients:

Cake:

  • 1 ½ cups flour
  • ¼ cup cornstarch
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • three eggs
  • 1 tsp vanilla
  • 1 cup milk
  • 1 tbsp earl gray unfastened leaf tea

Buttercream:

  • 1 cup butter, softened
  • ¼ cup milk
  • 4-5 cups powdered sugar
  • 1 tbsp vanilla
  • ¼ tsp salt

Directions:

  1. Preheat oven to 350°F.
  2. Butter & flour a rimmed jelly roll pan.
  3. Sift flour, cornstarch, baking powder & salt collectively. Set apart.
  4. Beat butter, sugar, vanilla and tea till mild & fluffy.
  5. Add eggs, separately.
  6. Gradually & alternating, stir in flour combination & milk.
  7. Pour into pan and bake for 10-15 minutes, till toothpick comes out clear.
  8. Let cool utterly.

Recipe & images by Julie Marie Craig


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