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Yorkshire Tea Infused Sponge Cake with Orange Cream Cheese Recipe

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Yorkshire Tea Infused Sponge Cake with Orange Cream Cheese
Image Credit: Yorkshire Tea

Recipe created by Katherine Sabbath for Yorkshire Tea

Fluffy layers of fragrant Yorkshire Tea infused sponge cake, filled with lusciously sweet and tart orange cream cheese. Here’s an easy yet impressive recipe for a delightfully aromatic tea cake, best enjoyed with a hot cup of rich and refreshing Yorkshire Tea!

Yorkshire Tea Infused Sponge Cake with Orange Cream Cheese Recipe

Prep: 45 mins
Cooking Time: 30 mins
Serves 20 people

Yorkshire Tea Infused Sponge Cake

Ingredients

  • 1 cup (240g) unsalted butter, softened
  • 1 1/2 cups (330g) Caster Sugar
  • 2 tsp vanilla bean paste
  • 6 free-range eggs, lightly whisked
  • 2 1/4 cups (360g) Self-Raising Flour
  • 1 x Yorkshire Tea Bag brewed in 100 mls boiling water

Method

  1. To make the sponge cakes, preheat the oven to 160°C (320°F) fan-forced. Lightly grease 3 x 18 cm (7 inch) round cake tins (or you can bake in batches with one single tin) & line the base of each tin with baking paper.
  2. Using an electric mixer, beat the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour, then gradually add the vanilla and eggs, beating well after each addition.
  3. Gently fold in the remaining flour and the brewed Yorkshire Tea. Divide the mixture equally between the cake tins.
  4. Bake for 25-30 minutes or until the centre of each cake springs back when lightly pressed. Leave the cakes in the tins for 5 minutes before transferring to a wire rack to cool completely. Cover and set aside until needed.

Orange Cream Cheese Frosting

Ingredients

  • 500g cream cheese, softened
  • 100g unsalted butter, softened
  • 100ml thickened cream
  • Zest of 1 orange
  • Juice of 1/2 an orange
  • 150g icing sugar mixture

Method

  1. In a large mixing bowl, beat together cream cheese, butter, cream and orange zest until light and fluffy. 
  2. Add the orange juice & icing sugar, & whip until combined. Cover & set aside until needed. If frosting appears too soft (this may happen in warmer kitchens), place in refrigerator for 30 mins or until a more workable consistency is achieved. 

Cake Assembly and Decoration

Ingredients

  • 10 candied orange slices
  • Handful of fresh mint leaves

Method

  1. To assemble your cake, place one layer of the Yorkshire tea-infused sponge cake onto a serving platter or cake stand. Using a palette knife (cranked kitchen spatula), spread a generous layer of orange cream cheese frosting on top. Repeat with the second & third layers of sponge cake. Chill in the refrigerator to set the frosting slightly (if needed).
  2. To finish, use a palette knife to apply a rustic-looking layer of frosting over the outside of the cake. Decorate with candied orange slices and fresh mint leaves. Serve cake at room temperature with a hot cup of Yorkshire Tea, and enjoy with loved ones!

Storage: The cake can be refrigerated for up to 3 days.