Colombo Creme Earl Grey Cake

Ingredients
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Earl Grey Milk:

• 1 cup milk
• 1 Tbsp Colombo Crème Earl Grey Tea 

Cake:

• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1 tsp Colombo Crème Earl Grey tea finely ground
• 3/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup white sugar
• 3 large eggs room temperature
• 1 1/2 tsp vanilla
• 1 cup Colombo Creme Earl Grey milk room temperature

Vanilla Bean Buttercream:

• 3 large egg whites
• 1 cup white sugar
• 1 1/2 cups unsalted butter room temperature
• 1 tsp vanilla

 
Instructions

 Earl Grey Milk:

1. Heat milk in microwave for 1 minute. Place loose leaf Colombo Crème Earl Grey into an infuser and allow tea to steep for at least one minute.

 
Cake:

1. Preheat oven to 350F. Grease two 6 inch round cake pans (or one 9 inch round pan).
2. In a medium bowl, whisk flour, baking powder, finely ground tea and salt until well combined. Set aside.
3. In a separate bowl, mix butter, sugar, eggs and vanilla using an electric mixer until mixture is fluffy.
4. Add flour and Colombo Crème Earl Grey milk to butter, sugar, egg and vanilla mixture.
5. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Remove cake from pan(s) and allow to cool completely.

 
Vanilla Bean Buttercream:

1. Place three egg whites and sugar into a bowl and whisk until well combined.
2. Slowly add butter and mix with electric mixer until smooth. Add vanilla and mix until incorporated.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream and spread evenly. Add second layer of cake and frost top layer and sides of cake.
2. Allow cake to chill for 20 minutes in refrigerator.
3. Serve and Enjoy!