Jasmine Tea and White Peach Sponge Cake
This delicate layer cake features a light-as-air sponge infused with floral jasmine tea, layered with succulent white peach slices and a silky honey-sweetened whipped cream. It is a sophisticated, fragrant dessert perfect for afternoon tea or summer celebrations.
Ingredients
Ingredients
- 4 large eggs room temperature
- 120 g granulated sugar fine
- 120 g cake flour sifted twice
- 2 tbsp loose leaf jasmine tea finely ground into powder
- 30 g unsalted butter melted and cooled
- 2 whole white peaches thinly sliced
- 400 ml heavy whipping cream chilled
- 2 tbsp honey mild floral variety
- 1 tsp vanilla bean paste
Notes
Store the cake in an airtight container in the refrigerator for up to 2 days. For the best flavor, let the cake sit for 2 hours in the fridge before serving to allow the jasmine aroma to penetrate the cream. If white peaches are out of season, canned peaches (drained well) or nectarines can be used as a substitute.