This beautifully fragrant cake showcases the perfect combination of the tartness of lemons, the fragrance of earl grey tea, and the wonderfully creamy flavour of three types of milk. It’s moist, sweet and utterly irresistible.
1.Preheat oven to 180°C. Grease a 23cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5cm over the sides.
2.Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Beat egg whites in another small bowl with electric mixer until firm peaks form. Fold one-third of the egg white mixture into the egg yolk mixture; fold in remaining egg white. Sift flour twice on baking paper. Sift flour a third time over egg mixture; fold in gently until well combined. Spread mixture into pan.
3.Bake cake for 22 minutes or until the top springs back when pressed lightly. Leave cake in pan for 5 minutes. Use a skewer to pierce holes all over cake.
4.Place three milks and tea leaves in a small saucepan over low-medium heat; stir until hot, but not boiling. Turn off the heat; leave tea to steep for 5 minutes. Strain through a fine sieve into a jug; discard tea leaves. Carefully pour half the milk mixture over the cake in pan. When most of the mixture has been absorbed, add the remaining mixture. Cover; refrigerate overnight.
5.Make lemon and tea syrup: Combine tea leaves and the boiling water in a small saucepan; leave to steep for 10 minutes. Strain tea through a fine sieve; discard leaves. Return tea to a clean saucepan, add sugar; stir over low heat until sugar dissolves. Add lemon slices, bring to the boil; boil for 15 minutes or until syrup is thickened and lemon slices are translucent. Cool.
6.Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form.
7.Lift cake out of pan onto a serving platter (it’s easier to serve the cake still on the lining paper). Just before serving, spread cream on cake then top with lemon slices and syrup.
The soaked cake can be made a day ahead; store, covered, in the refrigerator.