Sponge cake recipe with tea

Certainly! Here's a classic tea-infused sponge cake recipe:

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons finely ground tea leaves (choose your favorite tea)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a small bowl, mix the finely ground tea leaves with the milk. Allow it to steep for 5-10 minutes, then strain to remove the leaves.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the tea-infused milk. Begin and end with the dry ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once cooled, you can add a tea glaze or frosting for extra flavor.

Certainly! If you're feeling adventurous, you can try adding a layer of tea-infused whipped cream between cake layers.

Tea-Infused Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon brewed tea (cooled and strained)

Whipped Cream Instructions:

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Gradually add powdered sugar while continuing to whip.
3. Fold in the strained brewed tea gently until well combined.

Assemble your cake by spreading a layer of the tea-infused whipped cream between the cake layers before adding the glaze. This adds a light and flavorful element to each bite.

Enjoy your tea-infused sponge cake with tea-infused whipped cream!