Delicate Earl Grey Meringue Dream

For the Meringue

• 2 egg whites
• 60g / 1/4 cup caster sugar

For the Cake

• 250ml / 1 cup whole milk
• 4 bags Earl Grey tea
• 300g / 2½ cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 170g / 3/4 cup butter, softened
• 300g / 1½ cups caster sugar
• 2 tsp vanilla extract
• 4 large egg yolks
• zest of 1 lemon

For the Swiss Meringue Buttercream

• 6 egg whites, approx. 150ml
• 250g / 1¼ cup caster sugar
• 340g / 1½ cups butter, cubed and at room temperature
• 2 tsp vanilla extract
• 2 tbsp strong Earl Grey tea

For the Earl Grey Rum Drizzle (optional)

• 100ml / 1/2 cup water
• 3 bags Earl Grey tea
• 4 tbsp caster sugar
• 2 tbsp rum

For the Meringue

1. Preheat your oven to 100°C/200°F. Line a baking sheet with parchment paper.
2. Carefully separate the egg whites from the yolks, ensuring no trace of yolk contaminates the whites. In a meticulously clean, grease-free mixer bowl, begin whipping the egg whites on low speed. They will gradually turn frothy, then start forming soft peaks. At this point, increase the speed to high and begin adding the caster sugar, one tablespoon at a time. It’s crucial that each addition of sugar dissolves completely into the mixture before adding more. Continue mixing until all the sugar is dissolved and the meringue appears thick, glossy, and smooth. To check if the sugar is fully dissolved, rub a small amount of meringue between your fingers – it should feel smooth, not gritty.
3. Fit a pastry bag with a round nozzle and fill it with some of the meringue mixture. Pipe 6-7 small meringue kisses onto a small, parchment-lined baking sheet. Bake these in the preheated oven for approximately 1 hour until crisp.
4. On a separate piece of parchment paper (or the same one, if large enough), trace an 8-inch (20cm) pan. Fill the inside of this traced circle with the remaining meringue mixture, ensuring there’s about a 1 cm gap between the meringue and the edge of the circle. The meringue disk should be slightly smaller than your cake layers. Gently flatten the top and smooth out the sides of the meringue to create a uniform disc, similar in shape to your cake layers.
5. Bake this meringue disc in the preheated oven for 1.5 hours. Be aware that baking time can vary, potentially taking longer on humid or rainy days due to increased moisture in the air.
6. Once baked, remove the meringue from the oven and allow it to cool completely on the baking sheet. Store the cooled meringue (and kisses) in an airtight container until you are ready to assemble the cake to prevent them from softening.
7. Pro Tip: You can bake both the large meringue layer and the smaller meringue kisses simultaneously on the same baking sheet if space allows, optimizing your oven time.

For the Cake Layers

1. Preheat your oven to 180°C/350°F.
2. In a small saucepan, bring the whole milk to a gentle boil. Remove from heat, add the 4 Earl Grey tea bags, and let them steep for 5 minutes. Remove the tea bags and allow the infused milk to cool completely. For an extra smooth cake, you can strain the milk through a fine sieve to catch any tiny tea particles.
3. Generously grease two 8-inch (20cm) cake tins with butter and lightly dust them with flour, tapping out any excess. Set aside.
4. In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the dry ingredients and prevent lumps.
5. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until it is light and fluffy (about 2-3 minutes). Gradually add the caster sugar and continue mixing for another 3 minutes until well incorporated and light. Add the egg yolks one at a time, ensuring each yolk is fully mixed into the butter mixture before adding the next. Finally, beat in the vanilla extract.
6. With the mixer still running on low speed, alternately add half of the flour mixture, followed by half of the tea-infused milk. Repeat this process with the remaining flour mixture, and finish with the second half of the tea-infused milk. Stop the mixer, scrape down the sides of the bowl with a spatula to ensure everything is combined, then add the lemon zest and mix for just 1 more minute until barely combined. Do not overmix.
7. Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a cake tester inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. Once cool enough to handle, carefully invert them onto the wire rack to cool completely before frosting.

For the Swiss Meringue Buttercream

1. Cut the room-temperature butter into 1-inch cubes and set aside. It’s crucial that your mixing bowl and whisk attachment are impeccably clean and completely grease-free. Wipe them down with a bit of lemon juice or vinegar and paper towel to ensure no fat residue remains.
2. Separate the egg whites from the yolks. In your clean mixing bowl, combine the egg whites and caster sugar. Set this bowl over a large pot containing about 1/3 full of simmering water, creating a double boiler (ensure the bottom of the bowl does not touch the water). Whisk the mixture constantly over medium heat until the sugar is completely dissolved and the mixture is hot to the touch (about 70°C/160°F). You can test by rubbing a small amount between your fingers; it should be smooth.
3. Remove the bowl from the heat. Attach the whisk attachment to your stand mixer and begin whisking the egg white mixture on high speed. Continue whisking until the mixture is no longer warm to the touch (it should feel cool) and has transformed into a thick, glossy, stiff-peaked meringue. This typically takes about 10-15 minutes. Patience is key here; do not proceed to the next step if the bowl still feels warm.
4. Switch to the paddle attachment. With the mixer on medium-low speed, begin adding the cubed butter, one piece at a time. Ensure each cube is fully incorporated before adding the next. The mixture might look curdled or soupy at some point – this is normal! Keep beating. The buttercream will eventually come together, becoming smooth, silky, and voluminous. Once smooth, add the vanilla extract and the strong Earl Grey tea. Continue beating for another minute or two until everything is perfectly combined and glossy. If your buttercream separates, don’t give up; just keep beating, and it will miraculously come back together!

For the Earl Grey Rum Drizzle (optional)

1. Steep the 3 Earl Grey tea bags in 100ml of boiling water for 5 minutes to create a strong tea. Remove the tea bags. While the tea is still hot, add the caster sugar and stir until it completely dissolves. Let the mixture cool down completely before stirring in the rum.

To Assemble the Cake

1. Place the first cooled cake layer on your chosen cake stand or serving plate. If using, lightly drizzle it with the Earl Grey rum drizzle. Spread about 1/4 of the Swiss meringue buttercream evenly over this layer, smoothing it out with an offset spatula. Carefully place the cooled meringue layer on top. If the meringue edges protrude slightly beyond the cake, you can gently trim them with a sharp knife. Don’t fret if the meringue cracks; it’s hidden inside and can be seamlessly sealed with buttercream! Continue by spreading another 1/4 of the buttercream over the meringue layer. Finally, top with the second cake layer. Apply a thin layer of buttercream all over the top and sides of the cake. This initial, thin layer is known as the “crumb coat” and is essential for trapping any loose crumbs. It shouldn’t be thicker than 1-2 cm. Place the cake in the refrigerator for about 10-15 minutes to allow this crumb coat to firm up.
2. Once the crumb coat is firm, remove the cake from the fridge. Apply the remaining buttercream, covering the entire cake generously. Use your offset spatula to create attractive swirls or a smooth finish, depending on your desired aesthetic.
3. For the final decorative touch, fit a pastry bag with a closed star nozzle and pipe a few elegant rosettes on one side of the cake. Fill any remaining gaps with your prepared meringue kisses. (Optional: For an extra festive touch, you can brush some of the meringue kisses with edible paint before placing them on the cake.) Serve immediately or store in the refrigerator until ready to enjoy.

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