Ingredients:
Cake:
- 1/2 c. milk
- 6 tbsp. Green Heffa’s Rich Auntea Tea
- 1 c. sugar
- 5 tbsp. butter, softened
- 2 eggs
- 1 c. self-rising flour
- 1/4 tsp. baking powder
- 1/2 tsp. vanilla
Chantilly Cream:
- 4 c. heavy whipped cream, very cold
- 4 tsp. powdered sugar
- 1 tsp vanilla
Instructions:
- Grease and flour baking pans. You can either make one larger cake in a round, loaf, or Bundt baking pan or several smaller individual cakes in muffin or mini-Bundt pans
- Preheat oven to 350 degrees.
- Heat milk to just a simmer and remove from heat. Add tea to the milk and allow to steep for about 30 minutes or longer (you want the flavor to be strong.) Set aside to steep and cool.
- Cream together the sugar and butter until fluffy.
- Add eggs one at a time beating between additions.
- In a bowl combine flour and baking powder.
- Slowly add the flour mixture to the butter mixture, beating continuously while adding.
- Add vanilla.
- Once the infused milk is cool, add it slowly to batter, beating continuously while adding.
- Pour batter into prepared baking pans.
- Bake cakes until a toothpick comes out clean. Around 20 minutes for smaller cakes and 40 to 50 minutes for larger cake pans. Allow to cool in their pans.
- When cakes are mostly cool, run a knife around edges of pan to loosen cake and turn out onto a cooling rack.
- While cakes are cooling make the Chantilly cream by pouring the cold heavy cream in a clean mixing bowl.
- Add the powdered sugar and vanilla.
- Using clean beaters, beat the cream until soft peaks form (which means when you pull your beater out of the cream mixture and hold the beater upright, the cream will stand up in a point for a second and then slump over to the side. The cream in the bowl will do the same in the area where you remove the beater.)
- Serve the cake topped with the Chantilly cream.