Earl Grey Tea Layer Cake

Have your tea and eat it too! Have a go at making this delicious Mazawattee Earl Grey Tea layer cake with mascarpone frosting.


For the cake

  • 6 egg yolks
  • 6 egg whites
  • 300g sugar
  • 200g all-purpose flour
  • 16g baking powder 
  • Zest of 1 orange
  • 4 tea bags Mazawattee Earl Grey Tea

For the frosting

  • 500g mascarpone cheese
  • 500ml fresh cream
  • 200g powdered sugar
  • ¼ tsp nutmeg powder
  • Earl Grey tea and 50ml milk for covering the cake


  1. Add the tea bags to 200ml of water. Bring to a boil and allow to brew for 3 minutes. Remove the tea bags and leave to the side.
  2. In a large bowl, mix together the egg yolks and sugar. With a hand mixer, beat the mixture on a medium-high speed until light yellow and foamy.
  3. Add 10tbsp of warm tea to the egg yolk mixture, one spoon at the time and mixing constantly. (The tea should be warm, not hot).
  4. Add the orange zest (washed and dried).
  5. In a small bowl, sift the flour and baking powder. Add to the egg yolk mixture.
  6. In another bowl, beat the egg whites until you get snow-white peaks. Set the hand mixer aside and with a baking spatula, gently mix in the egg whites with the rest of the cake mixture.
  7. Preheat your oven to 180°C. Grease and flour a round baking pan (20cm). Pour in half of the mixture and bake for 20-25 minutes. It is important not to open the oven while the cake is baking to prevent the cake from collapsing.
  8. Once baked, repeat the baking process. If you have more than one baking pan with the same measure, you can bake two at once.
  9. In the meantime, beat the fresh cream on a medium-high speed until firm. Add the mascarpone cheese, nutmeg powder and powdered sugar. Mix again.
  10. Leave your cakes aside until they have completely cooled down. Once cooled, cut the cakes in half, horizontally, in order to have four cake layers in total.
  11. Mix the remaining tea with the milk. Start assembling the cake by place the first cake layer on your serving plate. Cover with 2-3 tbsp of the tea milk mixture. Cover with mascarpone frosting. Repeat until you use all four layers.
  12. Cover your cake with the remaining frosting and decorate.



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