Ingredients:

  • 300g (2 ½ cups) Cake Flour or Plain All-Purpose Flour (sifted)
  • 300g (1 ½ cups) Caster Sugar (Superfine sugar)
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 170g (6 oz / ¾ cup) Unsalted Butter, softened
  • 3 Large Eggs
  • 4 high-quality Earl Grey Tea Bags (or 2 Tbsp loose leaves)
  • 240 ml (1 cup) Buttermilk
  • 1 tsp Vanilla Extract
  • 300g (10 oz) Fresh or Frozen Raspberries
  • 50g (¼ cup) Granulated Sugar
  • 1 Tbsp Lemon Juice
  • 240g (8 large) Egg Whites (best weighed for accuracy)
  • 450g (2 ¼ cups) Caster Sugar (Superfine sugar) for SMBC
  • Pinch of Fine Salt
  • 450g (1 lb / 2 cups) Unsalted Butter, cubed and slightly cool (for SMBC)
  • 2 tsp Vanilla Extract (for SMBC)

Instructions:

  1. Infuse the Buttermilk: Gently warm the buttermilk (do not boil). Steep the Earl Grey tea bags/leaves in the warm buttermilk for 15 minutes. Squeeze out the bags and discard. Set buttermilk aside.
  2. Combine Dry Ingredients: Sift together the cake flour, sugar, baking powder, and salt in a large bowl.
  3. Cream the Butter: Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. Mix in Tea Mixture: On low speed, gradually pour in the infused buttermilk and vanilla extract. Mix only until just combined and smooth. Do not overmix. Divide batter evenly between the three prepared cake tins.
  6. Bake: Bake at 175°C (350°F) for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool: Allow cakes to cool in the tins for 10 minutes, then invert onto a wire rack to cool completely.
  8. Make the Compote (Simmer): Combine the raspberries, sugar, and lemon juice in a small saucepan. Bring to a low boil, then reduce heat and simmer for 5–7 minutes, crushing the berries slightly with a fork.
  9. Thicken and Cool Compote: Remove from heat. Push the compote through a fine-mesh sieve to remove seeds, if desired. Allow to cool completely (ideally chilling in the fridge).
  10. Mastering the SMBC (Heat the Whites): Place egg whites, caster sugar, and salt in the heatproof bowl of the stand mixer. Set over a saucepan of simmering water (a bain-marie). Whisk constantly until the sugar is dissolved and the mixture registers 70°C (160°F).
  11. Whip the Meringue: Transfer the bowl to the stand mixer (fitted with the whisk attachment). Whip on high speed until the meringue is thick, glossy, holds stiff peaks, and the bowl is completely cool to the touch (crucial step).
  12. Add the Butter: Switch to the paddle attachment. Add the cool, cubed butter one cube at a time, mixing thoroughly between additions. Keep mixing until the frosting magically emulsifies into a smooth, creamy texture (it may look curdled initially).
  13. Finish SMBC: Beat in the vanilla extract.
  14. Assembly (Level and Fill): Use a serrated knife to gently trim any dome from the top of the cooled cake layers. Place the first layer on the cake board. Pipe or spread a thick ring of SMBC around the perimeter. Fill the centre with half of the raspberry compote. Place the second layer on top and repeat. Place the final layer upside down.
  15. Crumb Coat and Chill: Apply a very thin layer of SMBC over the entire cake (the crumb coat). Refrigerate the cake for 30 minutes to set the crumb coat firmly.
  16. Final Coat: Apply a final, generous layer of SMBC to the top and sides, smoothing it using an offset spatula.
  17. Decorate: Decorate simply with a light dusting of icing sugar, a scattering of fresh raspberries, and perhaps a touch of edible gold leaf for extra elegance.