Jasmine Cake with Honey Swiss Meringue Buttercream

Jasmine Cake with Honey Swiss Meringue Buttercream

from constellationinspiration.com
1 servings

It is only the fourth day of November and I already feel like I am behind. It was a bit naive to me to think, to optimistically rationalize to myself, that November will be a slower month. I...

Ingredients

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

Directions

  1. 1

    In a medium sauce pan over low heat, combine milk and 2 1/2 tablespoons of loose leaf jasmine tea. Bring milk to a light simmer and continue cooking for 3 minutes. Remove sauce pan from heat and continue to let jasmine steep in milk until mixture returns back to room temperature.

  2. 2

    Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a sauce pan of simmering water. The bottom of the bowl should not be touching the water. Continuously whisk the egg whites and sugar together until sugar has melted.