The recipe for this Earl Grey Meringue Cake is something you need to have for a special occasion. Just imagine baking this beauty for someone’s birthday or anniversary!
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I think every artist knows when he or she created something special, and that is precisely how I feel about this Earl Grey Meringue Cake.
It took two days, two meringue trials, two frosting recipes, and many of hours to develop this cake recipe. But at the end of the day when all is said and done and the cake eaten, who is counting?!
I love the combinations of textures in this cake. The light and flavourful sponge sandwiches the crunchy meringue, all covered with a decadent Swiss meringue buttercream.
To top it off I added a few meringue dollops to the top of the cake. Even if they aren’t essential, they match the vibe of this cake so well!
Earl Grey Meringue Cake
For years my personal favourite tea has been Earl Grey. Earl Grey tea lends itself beautifully to baking. It has a delicate flavour that doesn’t overpower but beautifully perfumes delicious cakes and biscuits.
Other types of black tea can have a deeper and occasionally bitter flavour, and will bring something completely different to baking. Earl Grey is much more nuanced the classic blend of spice, which makes it a great addition to baked goods.
Earl Grey has a hint of citrus to it, which I enhanced in the sponge with lemon zest. But the taste of the tea is not overpowering. It is subtle and sophisticated and absolutely beautiful!
Remember that tea leaves do not remain fresh forever, so avoid using tea bags that have been stuck in the back of your cupboard for years. And while there is no need to break the bank to buy fancy tea for this recipe, higher quality teas will have a better blend of spices so avoid the cheapest teas on the grocery shelf.
Making this cake
This cake is a bit more complex than many others so I recommend making it in stages. You can make the meringue and sponge in advance. That way you can focus on making the frosting and assembling the cake without the same pressure.
The Earl Grey flavour comes from seven tea bags – four for the sponge and three for the rum drizzle. Make sure you use water and milk that is as close to boiling as you can get it to make the tea. This is essential for getting as much of the tea taste as possible!
Making a meringue can be intimidating if you have never done it, but it is a recipe that is well worth mastering. I’ve given lots of instructions and advice to make sure you meringue layer is a success in my pavlova recipe.
This cake is a good opportunity to practice with meringue because it is hidden inside the cake. Don’t worry if you have any cracks in the meringue because you can always seal them with buttercream.
The Earl Grey Rum Drizzle is not essential to this cake so feel free to leave it out if you wish. I found that it enhanced the taste of the tea in the cake and gave it a bit more nuance. But even without the drizzle the cake will taste fantastic!
Recipe tips and notes
- Read the recipe instructions from the beginning till the end before you start making it to understand the process and timing. Give yourself plenty of time when you are baking it.
- I would recommend baking the meringues the day before and store them in an air tight container to prevent from softening.
- The meringue kisses used for decoration can be baked at the same time as the meringue layer and on the same baking sheet.
- If Swiss Meringue Buttercream seems a bit too difficult to make try quick, easy and my personal favourite Mascarpone Cream instead.
Favourite cake recipes:
- Russian Honey Cake Medovik
- Naked Cake with Mascarpone Cream and Crushed Strawberries
- Black Forest Cake
- Victoria Sponge Cake with Blackberry Compote
Earl Grey Meringue Cake
Ingredients
For the Meringue
- 2 egg whites
- 60 g / ¼ cup caster sugar
For the Cake
- 250 ml/1 cup whole milk
- 4 bags Earl Grey tea
- 300 g /2 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 170 g /3/4 cup butter softened
- 300 g /1 ½ cups caster sugar
- 2 tsp vanilla
- 4 egg yolks large
- zest of 1 lemon
For the Swiss Meringue Buttercream
- 150 ml /6 egg whites
- 250 g /1 ¼ cup caster sugar
- 340 g / 1 ½ cups butter
- 2 tsp vanilla
- 2 tbsp Earl Grey tea strong
For the Earl Grey Rum Drizzle (optional)
- 100 ml / ½ cup water
- 3 bags Earl Grey tea
- 4 tbsp caster sugar
- 2 tbsp rum
Instructions
For the Meringue
- Preheat the oven to 100C/200F.
- Carefully separate egg whites from the egg yolks. In a very clean, grease free mixer bowl begin whipping the egg whites on a low speed. First they will turn frothy and then will start forming soft peaks, at this stage turn the speed to high and start adding caster sugar one tablespoon at a time making sure the sugar is melting into the mix. Continue mixing until all sugar is dissolved and the meringue is thick, glossy and smooth. You can test whether the sugar is all dissolved by rubbing a small amount of meringue between your fingers, it shouldn’t be gritty.
- Fill a pastry bag fitted with a round nozzle with the meringue mixture and pipe 6-7 meringue kisses on small baking sheet lined with parchment paper, bake in the oven for 1 hour.
- Line a baking sheet with parchment paper and trace an 8″ pan on the paper. Fill the inside of the circle with the remaining meringue mixture but make sure it has about 1 cm space between the meringue and the edge of the traced circle. The meringue should be slightly smaller than your cake layers. Flatten the top and smooth out the sides of the meringue to form a shape similar to cake layers.
- Bake in the preheated oven for 1.5 hours, it might take longer if baking on a humid/rainy day.
- Remove from the oven, cool completely and store in an airtight container until ready to assemble the cake.
- PS You can bake both the meringue layer and the meringue kisses at the same time on the same baking sheet.
For the Cake
- Preheat the oven to 180C/350F.
- Bring milk to a boil and add 4 bags of Earl Grey tea, let them steep for 5 minutes, then remove the bags and let the milk cool, then strain though a fine sieve.
- Grease 2 8″/20cm cake tins with some butter and sprinkle them with flour, set aside.
- In a medium bowl sift together flour, baking powder and salt.
- In the bowl of a stand mixer beat the softened butter until light and fluffy with a paddle attachment, add sugar and keep mixing until incorporated, about 3 minutes, then add egg yolks one at a time, giving them time to be completely mixed in before each addition, then add vanilla.
- While the motor of the stand mixer still running add half the flour mixture, then half of the tea infused milk, then the remainder of the flour mixture and finish with the second half of tea infused milk. Stop the mixer and scrape down the sides with a spatula, add zest of one lemon and mix for 1 more minute.
- Divide the batter among two prepared pans and bake in the oven for 25-30 minutes or until a cake tester inserted in cakes comes out clean.
- Remove on a wire rack to cool, when cool to the touch remove from the pans and cool completely on a wire rack.
For the Swiss Meringue Buttercream
- Cut the butter into cubes and set aside. Clean your mixing bowl very well making sure there are no traces of grease left on it from previous use, you can also wipe it and the beater with a bit of lemon juice.
- Separate the egg whites from the egg yolks. Set a large pot about ⅓ full of water on the stove on medium heat. Combine egg whites and sugar in a mixing bowl with a whisk and set the bowl inside the pot of simmering water to create a double boiler. Heat the mixture while constantly whisking it. Continue whisking until the sugar is dissolved and the mixture is hot.
- Take the bowl out of the pot and start whisking the eggs whites with a whisk attachment until the mixture is no longer warm and looks thick and glossy. It will take about 10 minutes. The next step is combining the meringue with butter but don’t start putting butter yet if your bowl is still warm to the touch.
- Switch to a paddle attachment and start adding the cubes of butter one at a time and continue beating until each cube is fully incorporated. Add vanilla and Earl Grey tea last. If at any point your buttercream separates don’t give up and keep beating until it’s back to smooth and silky.
For the Earl Grey Rum Drizzle
- Steep 3 Earl Grey tea bags in boiling water for 5 minutes, add sugar until it completely dissolves, then cool and add rum.
To Assemble the Cake
- Place the first cake layer on a cake stand or a plate and lightly drizzle with the tea and rum drizzle if using. Spread ¼ of the buttercream and smooth it out with an offset spatula, place the meringue layer on top (trim it with a sharp knife if the sides are sticking out, don’t worry if it cracks you can seal it with buttercream!) and repeat filling the cake with ¼ of the buttercream, finally finish the cake off with the final cake layer, add more buttercream to the top and sides to fully cover them. At this point we are working on a crumb coating, which shouldn’t be thicker than 1-2 cm. Place the cake in the fridge for 10 minutes for the crumb layer to firm up.
- Take the cake out of the fridge and cover it with more buttercream while making attractive swirls with an offset spatula.
- Fill a pastry bag fitted with a closed star nozzle and pipe a few rosettes on one side of the cake, fill gaps with meringue kisses. (I brushed some of the kisses with edible paint, which is optional).
Agi says
Hey!
I tried making the cake and everything other than the buttercream turned out fine. I thought I was doing everything correctly. The consistency before adding the butter was thick and glossy, but the moment I added the butter, it turned liquidy, and haven’t changed since. I have tried beating it for almost 20 minutes, yet it still remains cottage cheese-like and liquidy. What to do?
Thanks.
vikalinka says
My guess is that butter was added when the meringue was still too warm. The bowl needs to be neutral to the touch before you add butter, so it needs to cool down. Refrigerate it for 20 minutes until it just hardens slightly arounds the edges, then beat it again. I hope this helps.
Sophe says
Hello!
I’ve been impressed by the look and the flavours of this cake for quite a while now and thought i would go for it and make it!
My meringue simply crashed after taking it out of the oven, the middle was still uncooked (i blame the oven for this one).
But the buttercream… I don’t get it. I’ve followed the instructions to the letter and i have some sort of buttery liquid that can’t be saved. It seems that there isn’t enough butter for the 1:2:3 rule… i have a gloppy eggy sugary water with butter blobs! I will try to throw in some more butter in the morning after a full night in the fridge. But i didn’t want to not follow your recipe… So now i am left with two sponges, no meringue, no buttercream and no cake 🙁 i so wanted this to work, and i am determined to try again and again until success! I will keep you posted!
vikalinka says
Hi Sophe, it’s very frustrating when a cake doesn’t turn out. I know it too well. Have you ever made Swiss Meringue Buttercream before? It can be difficult and the success of it is in the technique. I can assure you this recipe ratio is not the problem. It’s the one I use all the time and many of my readers have used successfully. I am happy to troubleshoot with you. The mixture you add butter to should look similar to whipped meringue before it goes in the oven, it should be fluffy and not liquid. “Buttery liquid” might be due to a couple of things. Underbeating the egg whites and sugar mix and/or adding butter while the mixture is still warm. You can add more butter but it will only result in heavier buttercream and will not save it. You can also use the recipe for mascarpone frosting I linked to in the post itself as an easier buttercream version. I hope this helps.
Sophie says
Thank you for your response! I have tried the Swiss meringue buttercream with a rested mind the day after and it turned out great!
Tonight, i will work on the cooked meringue!
i think i struggled with the ‘hot’ in the ‘mixture is hot’ as I like to do by the ‘C. So i took my second buttercream to 70’C and it worked! I am not giving up yet!
I am for sure will make this cake again and again until I succeed, and the mascarpone option sounds just as good. I will keep you posted 🙂
Sophie says
Oh also, can I ask if I assemble it tonight for tomorrow night, will my meringue go soft in the middle?
vikalinka says
Hi Sophie, it shouldn’t do but it will depend on how dry your meringue is to start with. Let me know how it goes!
Sophie says
It worked!
Thank you so much!
This cake was a success, i will make another one soon!
The flavours are amazing, the look is stunning!
Thank you so much for sharing and helping <3
vikalinka says
So proud of you, Sophie!! Well done! 🙂
Carmen says
I made this cake last week to bring into a cafe where I volunteer. I have never had so many compliments on something I have brought in for the staff to enjoy.
The cake recipe itself is an absolute standout and I will for sure be making it again with Julia’s Marscapone icing recipe.
vikalinka says
Best compliment ever! Thank you for sharing, Carmen!
Jelena says
Hi,
I’m a new visitor to your site and interested in this recipe. I see you suggest using Mascarpone Cream as an alternative. I admit I’m not confident with buttercream and I think of swithcing to Mascarpone Cream. I don’t know how much tea to add, as the original recipe says only few drops of rose water. Thanks in advance! Best regards, Jelena
vikalinka says
Hi Jelena, you should add the same amount of tea as the original recipe suggest 2 tbsp. 🙂 Enjoy, Julia
Jelena says
Bolyshaya spasibo i privet iz Belgrada 👋
Jelena says
Bolyshaya spasiba i privet iz Belgrada! 👋
PS I’m sorry for my broken Russian
vikalinka says
No worries! Broken Russian is always better than no Russian!! 🙂
Laura says
Hi,
I just made the cake for a friend and all the separate parts taste delicious. So I’m sure once we’ll taste it, we will be delighted.
However, my cake isn’t nearly as tall as yours. Did I do something wrong, or did I use the wrong baking tin (I believe the measurements are the same though). Hope you have some tips! 😊
vikalinka says
Hi Laura, it’s nearly impossible for me to answer the question whether anyone does something wrong. There are so many variables when it comes to baking. I would have to be in the kitchen with you to observe your process. There is also a chance it’s just an optical illusion and the cake just looks taller in pictures. In short if it tastes great, you did everything right!
Laura says
The cake was delicious! I guess I will just have to make it a few more times 😀
vikalinka says
I am glad you loved it, Laura!
Nat says
Hi! I was wondering what the text of the earl grey cake is? I tried another recipe previously and it turned out dense and was looking for one more sponge-like and airy.
Thank you!
vikalinka says
Hi Nat, I wouldn’t call this sponge too airy, it’s not going to come out like really fluffy cakes you get from cake mixes but I don’t think it’s too dense either.
Nat says
Hi! I was wondering what the texture of the sponge was like? I made another recipe previously and the cake turned out quite dense and I’m looking for one that’s more like sponge/is more airy and lighter.
Thank you! 🙂
Aniek says
Hey!
I would love to try this recipe. I’m looking for a while for a recipe with meringue in it. The only question is, do you know if the cake is still good the day after you make it? Is the meringue still crunchy?
vikalinka says
Hi Aniek, the meringue layer is very thick and dry and yes, it does stay crunchy throughout. 🙂
Aniek says
Yay! Thank you! I will try it 🙂
vikalinka says
Let me know how it turns out! 🙂
Aniek says
It worked! Thanks for the recipe! I love it 🙂
vikalinka says
So happy to hear that!
Lizzie says
Hey there!
Made this recipe down to the letter… but I must have done something wrong. The cake is amazing, and the meringue is great; but the icing just turned into liquidey cottage cheese kind of consistency. Any thoughts?
vikalinka says
Hi Lizzie, yes I think I can help with it. Swiss meringue buttercream is absolutely delicious but could be temperamental. If you look closely at point 4 in the instructions for it in the recipe, it gives a tip for your situation. If at any point your cream separates, you have to keep beating it until it comes together. Also use the best quality butter you can afford. I hope this helps!
Karyn says
This cake looks truly amazing! I’m in the process of making it for a friend’s birthday and I have a question about the height of the meringue layer. Mine seems a little flat compared to your photo. It is kind of a blah Vancouver day, but not raining and the house is warm, so perhaps that could be an issue 🙂 I’m worried that if it’s too flat or sticky then cutting the cake neatly will be challenging. Your later looks very airy. The kisses turned out beautifully, I had one – purely for quality control!
vikalinka says
Meringue doesn’t rise in the oven, it only gets hard, so the height depends of how much of it you had in the first place, Karyn. Mine was not entirely dry inside because it was quite humid on the day of making it but I actually like it this way. Don’t worry about cutting it neatly, it will crumble a bit as it is the nature of the meringue but it will still taste delicious. I hope you like the cake!! 🙂
Karyn says
Thanks Julia! I ended up having to remake the meringue anyway as my “air tight tin” clearly wasn’t and the previous ones went sticky . Second time around had a bit more height. The finished product was stunning, everyone was so impressed! Surprisingly light and delicately flavoured, I loved lemon. Your suggestions to take your time and put on some music were spot on, definitely not a cake to rush 😊
vikalinka says
How lovely!! I am so happy to hear you and everyone else loved the cake! Right music in the kitchen is a must! Thank you for sharing. 🙂
MARINA @ Let the Baking Begin! says
My, my, my, what a stunning cake!
vikalinka says
Thank you, Marina! It was so much fun making and decorating it!
Lucy Parissi says
What an absolutely colossal cake! Wish I could have had a slice (or maybe half a slice – it is enormous). Earl Grey is definitely my favourite tea but with lemon not milk. I am very particular 😉
vikalinka says
Thanks, Lucy!! It’s big but not heavy since the middle is all meringue! I love tea with lemon, that’s how I grew up drinking it but switched to milk a while ago, I think it’s time to bring a lemon slice back in my tea. 🙂
Irina says
Your cakes always look so elegant!
vikalinka says
Thank you, Irina! I loved making this cake! Every time I make a new one I think of everything I would want in a cake and then experiment with it! 🙂
Rocquie says
Beautiful!
vikalinka says
Thank you, Rocquie!