Jasmine Cake With Honey Swiss Meringue Buttercream

Ingredients

Jasmine Cake

• 3/4 cup + 2 tablespoon unsalted butter, at room temperature
• 1 1/2 cup granulated sugar
• 3 eggs
• 2 1/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 250 ml milk
• 3 ½ tablespoons jasmine tea, divided into 2 ½ tablespoon and 1 tablespoon
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon salt

Honey Swiss Meringue Buttercream

• 4 egg whites
• 1 cup granulated sugar
• 1 cup unsalted butter, cubed, at room temperature
• 1 tablespoon vanilla extract
• 3 tablespoon honey

Instructions

Jasmine Cake

1. Combine milk and 2 1/2 teaspoons loose leaf jasmine tea in a medium sauce pan over low heat. Cook for 3 minutes after bringing the milk to a gentle simmer. Remove the sauce pan from the heat and continue to soak the jasmine in the milk until it reaches room temperature.
2. Strain the milk through a fine-mesh filter once it has cooled to remove any stray tea leaves. You should have about 200–225mL of milk left.
3. Preheat the oven to 350 degrees Fahrenheit and oil three cake pans.
4. Cream the butter and sugar together in a standing mixer fitted with a paddle attachment. Add the eggs one at a time, one at a time.
5. Whisk together flour, baking powder, 1 tablespoon crushed jasmine tea, and salt in a separate basin.
6. To incorporate the dry ingredients, add half of them to the butter-sugar mixture and mix on low speed. Pour in the milk gradually, then stir in the remaining dry ingredients. Mix until everything is well blended.
7. Bake for 30–35 minutes, equally dividing the batter among the four prepared cake pans. Use a toothpick to test for doneness a few minutes before the 30 minute mark; if the toothpick comes out clean, you’re set to go. You may also check for doneness by gently pressing down on the cake with your finger; it should bounce back up.
8. Allow 10 minutes for the cakes to cool in the pan before removing to a cooling rack.

Honey Swiss Meringue Buttercream

1. In a stainless steel or glass dish, combine the egg whites and sugar, and set the bowl over a saucepan of boiling water. The bowl’s bottom should not be in contact with the water. Whisk the egg whites and sugar together continuously until the sugar has melted.
2. Remove the bowl from the heat and whisk the egg white and sugar mixture on high until it is white and fluffy.
3. After the mixture has cooled slightly, add tiny 1cm cubes of melted butter in a slow, steady stream. Whip the buttercream until it’s light and fluffy.
4. Continue whisking the buttercream while adding the honey in tablespoons at a time.

Source: Constellation Inspiration

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