Entertaining Dessert

Blackberry, lemon curd and Earl Grey stripe cake

Name: Blackberry and lemon curd layer cake recipe
Yield: 16
Ingredients: 150ml milk; 15g Earl Grey loose-leaf tea, or 1 Earl Grey tea bag; 240g egg yolks, at room temperature (you’ll need about 14 large eggs); 120g caster sugar, plus 120g extra; 150ml neutral oil (such as canola or vegetable oil); 200g plain flour; 40g cornflour; 360g egg whites, at room temperature (you’ll need about 12 large eggs); 400g fresh or frozen blackberries; 20.00 ml caster sugar, plus extra, if required; Lemon juice, to taste; 125ml lemon juice; 3 large eggs; 190g caster sugar; 90g unsalted butter, chopped, softened; 200g fresh or frozen blackberries; 6 large egg whites, at room temperature; 250g caster sugar; 450g unsalted butter, chopped, at room temperature; Fuchsia food colouring (see notes)

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Blackberry, lemon curd and Earl Grey stripe cake

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by Rhiann Mead

CHEF

Oct 17, 2024

"This was something I played around with during lockdown. Lockdown for me was a time where I could try new things that I wouldn't have time to do while working. It’s such a fun cake and very versatile.

"I think the best advice here is to trust the process. This cake is unique because the layering is vertical rather than horizontal, but it’s honestly as simple as making a Swiss roll. A Swiss roll is something I think most people are comfortable making at home; this is just a slightly more refined version!" - Rhiann Mead

This show-stopping celebration cake is the perfect dessert for a special occasion. Thin layers of fluffy sponge infused with delicate Earl Grey tea are elegantly assembled into neat, vertical layers, sandwiched together with a spread of blackberry compote and sharp lemon curd. To complete the vision, blackberry buttercream is wrapped around the cake with a dramatic V-shaped wave cascading down the side for added flair. Delivering the perfect balance of sharp and sweet flavours, this delicious and impressive cake is one guests will never forget.

What you need to know before you start

Begin this recipe 3 hours in advance. This allows the rolled sponge to chill and the buttercream to set. To create this stunning recipe at home, it’s important to stay organised, as there are a number of components and you will need plenty of bench space when arranging and assembling the cake.

You’ll need 3 x 30cm x 42cm baking trays, 2 piping bags (1 fitted with a V-shaped wave nozzle), a stand mixer fitted with the whisk attachment and other basic baking equipment such as a saucepan, whisks, mixing bowls, a spatula, a fine sieve and more.

Why is this the best blackberry, lemon curd and Earl Grey stripe cake recipe?

Don’t be intimidated by this recipe. While it may seem like a long and convoluted process, once you wrap your head around the steps involved, it’s fun to put together and a great way to build on your baking skills. Plus, many of the same ingredients are used throughout different components of the recipe.

Created by pastry chef Rhiann Mead, you’ll be rewarded with a show-stopping cake featuring gorgeous spiral layers of Earl Grey tea-infused sponge cake, a sweet and tart blackberry compote and luscious homemade lemon curd, all finished with a beautiful pink-and-purple-hued blackberry meringue buttercream.

What flavours go well with Earl Grey cake?

In our cake, the smooth notes of citrus and spice from Earl Grey pair perfectly with bright and zesty lemons and the tartness of blackberries. Other flavours that work with Earl Grey’s floral and citrussy notes include lavender, honey, almond, orange and vanilla.

What ingredients you’ll need

Milk: Milk is infused with Earl Grey to add moisture and flavour to the sponge cake batter, which helps to create a soft, tender crumb.

Earl Grey loose-leaf tea: The delicate fragrant bergamot flavour of tea is infused with milk to give the sponge cake its distinct aroma. Feel free to use a tea bag instead of loose leaf tea, if you prefer.

Eggs: Both the egg yolks and whites are used in a number of different ways in this recipe. The yolks and whites are added separately to the sponge cake, whole eggs are used in the lemon curd and the whites only are used to create the buttercream.

Caster sugar: The fine granules of caster sugar are used in all four components of the dish (the sponge, lemon curd, blackberry compote and meringue buttercream) to impart sweetness.

Neutral oil: A neutral oil such as canola or vegetable oil helps to create a moist and tender sponge cake without overpowering the other ingredients.

Plain flour: Flour provides the bulk and structure to the sponge layers, allowing the cake to hold its shape.

Cornflour: Cornflour is used to lighten the texture of the sponge cake, resulting in a softer and fluffier cake.

Fresh or frozen blackberries: Blackberries are used in the compote and meringue buttercream. Essential ingredients in both, blackberries provide the sweet-tart base of the compote, and blackberry puree is used in the buttercream to add a fresh, fruity flavour.

Lemon juice: Lemon juice is a main ingredient of the curd. It provides the signature tart and acidic flavour. It’s also used in the compote for brightness.

Unsalted butter: Butter adds richness and creaminess to the lemon curd while also helping to thicken the mixture. Similarly, it plays an important role in creating a rich, creamy and smooth texture in the buttercream meringue.

Fuchsia food colouring: Fuchsia food colouring gives the buttercream a lovely pink colour. Feel free to omit this from the recipe if you prefer.

How to assemble this blackberry, lemon curd and Earl Grey stripe cake

To assemble, line a tray with baking paper. Unroll cooled sponges and cut each in half lengthways into strips about 13cm wide. Leave strips of sponge on baking paper at this stage. Spoon half the buttercream into a piping bag and cut a 1cm opening at the end. Spread each strip of sponge with 2 1/2 tbs compote. Follow with 1/3 cup curd.

Pipe diagonal lines of buttercream over curd, 2cm apart. Roll one sponge strip up to enclose the fillings, as tight as you can, like a Swiss roll.

When the first strip is rolled up, position the next where the last one ends and continue rolling to make a thicker roll.

Continue until all strips have been rolled. When all sponge has been rolled, turn roll upright to sit on one flat end and place on prepared tray. Chill for 30-60 minutes to set.

Using a spatula, coat top and sides of cake with a very thin layer of buttercream, to set the crumb. Chill for 30 minutes. Coat cake with more buttercream. Transfer remaining buttercream to a piping bag fitted with a V-shaped wave nozzle and pipe large petals, cascading from the top centre of cake down one side.

Blackberry, lemon curd and Earl Grey stripe cake

How to store blackberry, lemon curd and Earl Grey stripe cake

Use a large airtight container to store any leftover Earl Grey cake, in a cool place out of draughts or direct sunlight. If you plan on consuming the cake within a couple of days, store at room temperature. Any longer and it should be refrigerated.

What to serve with blackberry, lemon curd and Earl Grey stripe cake

This gorgeous blackberry, lemon curd and Earl Grey stripe cake can be served for afternoon tea or after dinner as a decadent sweet treat. Pair it with a hot cup of Earl Grey tea or chai for a cosy beverage or opt for a celebratory glass of Prosecco to contrast the richness of the cake.

If you love our blackberry, lemon curd and Earl Grey stripe cake recipe, try this

For more decadent desserts, perfect for an afternoon cuppa, look to these impressive sweet treats and bakes:

150ml milk
15g Earl Grey loose-leaf tea, or 1 Earl Grey tea bag
240g egg yolks, at room temperature (you’ll need about 14 large eggs)
120g caster sugar, plus 120g extra
150ml neutral oil (such as canola or vegetable oil)
1 1/3 cups (200g) plain flour
40g cornflour
360g egg whites, at room temperature (you’ll need about 12 large eggs)

Blackberry compote

400g fresh or frozen blackberries
1 tbs caster sugar, plus extra, if required
Lemon juice, to taste

Lemon curd

1/2 cup (125ml) lemon juice
3 large eggs
190g caster sugar
90g unsalted butter, chopped, softened

Blackberry meringue buttercream

200g fresh or frozen blackberries
6 large egg whites, at room temperature
250g caster sugar
450g unsalted butter, chopped, at room temperature
Fuchsia food colouring (see notes)

Method

1.

Preheat oven to 190°C/170°C fan-forced. Grease 3 x 30cm x 42cm baking trays and line with baking paper.
2.

To make the cake, bring milk to almost boiling point in a small saucepan over high heat. Add tea, remove from heat and infuse for 5 minutes. Meanwhile, place egg yolks, 120g sugar and oil in a stand mixer fitted with the whisk attachment and whisk for 5 minutes until light and fluffy. Transfer to a large bowl. Pour infused milk into a jug through a fine sieve. Add milk to the yolk mixture and gently stir to combine. Sift over the flour and cornflour and gently mix until combined. Place egg whites and extra 120g sugar in the clean bowl of a stand mixer fitted with the whisk attachment and whisk on high speed to a firm meringue. Gently fold meringue into yolk mixture. Divide mixture evenly between prepared trays. Bake for 8-12 minutes, until golden and sponge springs back when pressed.
3.

Using baking paper, slide each sponge onto a clean tea towel and, leaving baking paper in place, roll up in tea towel, starting with short side. Set aside, rolled, to cool completely.
4.

For the compote, place blackberries, sugar and 1/3 cup (80ml) water in a small saucepan over medium-low heat. Cook until soft, muddling with a whisk to break it down to a chunky consistency. Cook for 10 minutes, or until jammy. Add more sugar, if needed, and lemon juice to taste. Cool, then chill until ready to assemble.
5.

For the curd, place lemon juice in a small saucepan. Bring to the boil over high heat. Meanwhile, in a bowl, whisk together eggs and sugar by hand until pale and creamy. Slowly whisk in one-third of the juice until combined. Add remaining juice and whisk to combine. Return to pan and whisk over medium heat until mixture starts to boil. Remove from heat and whisk in butter, a piece at a time, until melted and combined. Cover and chill until ready to assemble.
6.

For the buttercream, whiz the blackberries in a food processor until smooth. Pass through a fine sieve over a small bowl, discarding solids (you should get about 125ml puree). Set aside. Place egg whites and sugar in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water) and whisk constantly until white and hot to the touch and sugar has fully dissolved. Transfer to a stand mixer fitted with the whisk attachment and whisk on high speed until firm peaks and the bowl is room temperature to touch. Whisk in the butter, a piece at a time, until all is incorporated (if the mix seems to split, continue whisking on high speed and eventually it will come back together).
7.

Add the blackberry puree and whisk until combined. Add a few drops of food colouring (see notes), and whisk until combined and your preferred shade of pink. Switch to the paddle attachment and beat for 5 minutes on medium speed - this step isn’t compulsory, but will make your buttercream silky smooth. Leave at room temperature until ready to assemble.
8.

To assemble, line a tray with baking paper. Unroll cooled sponges and cut each in half lengthways into strips about 13cm wide. Leave strips of sponge on baking paper at this stage. Spoon half the buttercream into a piping bag and cut a 1cm opening at the end. Spread each strip of sponge with 2 1/2 tbs compote. Follow with 1/3 cup curd. Pipe diagonal lines of buttercream over curd, 2cm apart. Roll one sponge strip up to enclose the fillings, as tight as you can, like a Swiss roll. When the first strip is rolled up, position the next where the last one ends and continue rolling to make a thicker roll. Continue until all strips have been rolled. When all sponge has been rolled, turn roll upright to sit on one flat end and place on prepared tray. Chill for 30-60 minutes to set.
9.

Using a spatula, coat top and sides of cake with a very thin layer of buttercream, to set the crumb. Chill for 30 minutes. Coat cake with more buttercream. Transfer remaining buttercream to a piping bag fitted with a V-shaped wave nozzle and pipe large petals, cascading from the top centre of cake down one side (see notes).

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Recipe Notes

The compote and curd can be made in advance. Serve cake immediately, or keep in an airtight container in the fridge for 3 days. Bring to room temperature to serve. Adding some fuchsia colouring gives the buttercream a pink colour. If you prefer not to use this, the buttercream will look more purple. Instead of piping, you can decorate with berries or edible flowers.