Ruby Bhogal served up a Royal cake treat with her Earl Grey infused cake with golden syrup and white chocolate cream on Steph’s Packed Lunch.
The ingredients for the earl grey milk are: 60ml Full Fat Milk, 1 tea bag Earl Grey Leaves and Zest of 1 Large Orange.
For the orange syrup: 150ml Water, 180g Caster Sugar, Zest & Juice of 2 Large Oranges and 1tsp Earl Grey Leaves.
For the sponge: 265g Unsalted Butter (I personally use Stork in a tub), room temp, 300g Golden Caster Sugar, 1.5tsp Vanilla Bean Paste, 4 Large Eggs (approx. weight 265g), room temp, 200ml Buttermilk and 365g Self Raising Flour, sifted.
For the white chocolate cream: 125g White Chocolate, melted, 150g Mascarpone Cream and 300g Double Cream.
To decorate: Fresh/dried edible flowers.
See more Royal recipes in the book titled: Recipes for Royals: An Unofficial Cookbook for Fans of the Crown available from Amazon now.
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