The Australian Women's Weekly - - Mental Health -

Prep time 30mins Serves 8 - 12 Cook­ing time 30mins


1. Pre­heat oven to 160°C (140°C fan-forced). Spray two 20cm round tins with cook­ing spray and line with bak­ing pa­per.

2. Us­ing an elec­tric mixer, whip the but­ter and sugar to­gether for three min­utes un­til light and fluffy. Add the vanilla and the eggs one at a time, whisk­ing un­til com­bined. Re­move from the mixer and sift in the flour and bak­ing pow­der.

3. Fold the tea leaves into the mix­ture, grad­u­ally adding the milk to keep the bat­ter moist.

4. Di­vide the bat­ter into the two tins and smooth over us­ing a spat­ula. Place in the oven, bake for 25-30 min­utes or un­til a skewer in­serted into the cen­tre of the cake comes out clean. Cool com­pletely in the tins.

5. To as­sem­ble the cake, whip the cream, sugar and vanilla un­til you get medium-soft peaks. Cut each sponge cake in half us­ing a ser­rated knife.

6. Place a sponge cake on your serving plate. Spread gen­er­ously with the jam and top with whipped cream. Re­peat with re­main­ing lay­ers. For the top layer, dol­lop with the last of the whipped cream and sprin­kle with dried rose petals and tea leaves.

Tip: You can make the sponges a day ahead of time, just wrap them in cling wrap once they’ve com­pletely cooled.

1L, Poppy,Gift Boxed, $49.95 Teas & C’s Teapot

Teas & C’s Sugar Bowl 320ml, Pas­sion Vine, Gift Boxed, $14.95

300ml, Poppy, Gift Boxed, $11.95 Teas & C’s Creamer

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.