London Fog Tres Leches Cake
This delicious tres leches cake is inspired by the flavors of a London fog: Earl Grey tea, milk, and vanilla.
Tasty Team
Total Time
5 hr 30 min
5 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
5 hr 30 min
5 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 10 servings
Cake
- nonstick cooking spray, or unsalted butter, for greasing
- 4 large eggs, room temperature, yolks and whites separated
- ½ cup granulated sugar (100 g), divided
- ¼ cup vegetable oil (60 mL)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup all-purpose flour (95 g)
- 1 ½ teaspoons baking powder
Tres Leches Mixture
- 12 oz evaporated milk (345 g)
- 4 bags earl grey tea
- 14 oz sweetened condensed milk (400 g)
- 8 oz media crema (225 g), table cream
- 1 teaspoon vanilla bean paste, or vanilla extract
Whipped Cream
- 1 cup heavy cream (240 mL)
- ¼ cup powdered sugar (25 g)
- ½ teaspoon vanilla bean paste, or vanilla extract
For Garnish (Optional)
- cacao powder
- ½ orange, zested
- dark chocolate shaving
Nutrition Info
- Calories 456
- Fat 26g
- Carbs 49g
- Fiber 0g
- Sugar 38g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 1½-quart loaf pan or 9-inch round cake pan or with nonstick spray or butter.
- In a large bowl, combine the egg yolks, ¼ cup granulated sugar, the vegetable oil, and vanilla. Using an electric hand mixer, mix on high speed until the mixture turns pale yellow in color, 2–3 minutes. Clean and dry the beaters.
- In a separate large bowl, whip the egg whites with the electric hand mixer on high speed for about 1 minute. Add the cream of tartar, then continue whipping until the egg whites are thick and foamy, 2–3 minutes. Gradually add the remaining ¼ cup of granulated sugar and continue to mix until the whites form soft peaks, 2–3 minutes more.
- Add about a third of the egg whites at a time to the yolk mixture and gently fold with a rubber spatula to incorporate; do not overmix.
- Sift the flour and baking powder into the egg mixture and fold gently with the spatula. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake for 30 minutes, or until firm. Remove from the oven and let cool for about 30 minutes.
- While the cake is cooling, make the tres leches mixture: pour the evaporated milk into a large microwave-safe bowl and microwave for about 2 minutes, until warm. Add the Earl Grey tea bags and let steep for about 20 minutes. Remove the tea bags from the evaporated milk, squeezing out any liquid.
- Add the sweetened condensed milk, media crema, and vanilla to the evaporated milk mixture and stir until smooth.
- Once the cake has cooled, pierce all over with a fork, then pour the tres leches mixture evenly over the cake. Cover the cake and chill in the refrigerator for at least 4 hours, or overnight.
- Make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium-high speed for 2–3 minutes, or until it begins to thicken.. Add the powdered sugar and vanilla and continue to mix until the cream is thick and forms stiff peaks, 2–3 minutes.
- Evenly spread the whipped cream over the cake. If desired, dust cacao powder over the top to cover the entire surface. Grate the orange zest and shave dark chocolate on top.
- Slice and serve immediately.
- Enjoy!
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