The Perfect Afternoon Tea
Is there anything better than gathering your loved ones in the comfort of your home to enjoy good food and great company? Not only do you have the freedom to create a picture-perfect setting to suit your taste, you also have the power to choose what tasty treats you’re going to be tucking into!
Here at Portmeirion, there’s one thing we all agree on – afternoon tea is one of life’s greatest pleasures. Dainty triangle sandwiches, the crumbliest of scones, and of course, the best part of all, a mouth-watering slice of your favourite cake. Heavenly.
To save you the pain-staking task of dessert making trial and error, we approached one of our favourite bloggers, Lucy at Supergolden Bakes, who has perfected a rose layer cake with generous helpings of strawberry and cream – a beautiful choice for an afternoon tea with friends and family.
Doesn’t Lucy’s cake look stunning served on our Botanic Garden collection?
- 340 g | 12oz | 1 3/4 cups caster sugar
- 255 g | 9oz | 2 1/4 cups plain flour
- 4 tsp baking powder
- 1/2 tsp salt
- 170 g | 6oz | 1 1/2 sticks unsalted butter cubed
- 240 ml | 8.4fl oz | 1 cup whole milk
- 180 ml | 6.3fl oz | 3/4 cups liquid egg whites
- 2 tsp rose water
- Zest of 1 lemon
For the whipped cream and filling:
- 450 g | 1 lb cold heavy cream
- 100 g | 3 1/2oz | 1 cup icing sugar
- 1 sachet powdered gelatine
- 1 tsp vanilla extract
- 150 g |1 cup strawberries halved, for filling cake
For the strawberry rose syrup:
- 150 g |1 cup strawberries halved
- 150 g | 3/4 cup sugar
- 2-3 tbsp rose water
- Make the strawberry rose syrup. To do this, put all the syrup ingredients into a saucepan and cook over medium-low heat, stirring, until the strawberries start to release their juice after approximately 5-10 minutes. Strain into a bowl, pressing on the strawberries. Cool before using.
- Preheat the oven to 180C (350F). Spray two 18cm/7in cake tins (or 2x23cm/9in tins) with cake release and line with baking parchment. Spray the parchment too.
- Put the flour, sugar, baking powder and salt in the bowl of your stand mixer fitted with a paddle attachment and briefly mix together on low speed to combine.
- Add the cubed butter and mix on a low speed until the mixture resembles coarse sand.
- In a measuring jug, mix together the milk, egg whites, lemon zest and rosewater.
- Add the egg white mixture into the batter, in three stages, mixing well on a low speed after each addition. Increase the speed and mix for a couple of minutes until batter is smooth.
- Divide the batter between the cake tins and bake for 35-40 minutes or until the cakes are risen and coming away from the edges of the tin. A skewer inserted in the centre should come out clean.
- Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely before filling.
- Whisk the cold cream, icing sugar and vanilla extract until you have soft peaks.
- Meanwhile, sprinkle one sachet of gelatine powder over 2 tbsp of hot water. Stir to dissolve and then microwave for 10-20 seconds until it is liquid. Add the hot gelatine into the cream once it reaches soft peaks and continue to whisk until you have firm peaks. Don’t over whip the cream or it might curdle. Put the whipped cream in the fridge for 20 minutes before using.
- Position your bottom cake layer on a platter or stand, and pipe generous rosettes of cream over it.
- Scatter halved strawberries over the cream and then even out with more cream if needed. Drizzle with a little of the strawberry rose syrup.
- Sandwich with the second layer. You can pipe any extra cream over the top layer if you like and decorate with more strawberries. Alternatively dust with icing sugar and/or decorate with fresh unsprayed roses or rose petals.
- This cake is best eaten on the day it is assembled but will keep in the fridge for another day.
- Once your baking masterpiece is complete, create a feast for the eyes with a beautiful table setting created with your favourite Portmeirion pieces. After that, simply pop the kettle on, relax, and tuck into your freshly baked goods with your nearest and dearest.
Don’t forget to share your get together photos, stories and videos with us on Twitter, Instagram and Facebook using the hashtag #GetTogether.