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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Cakes and Poundcakes
Try these recipes for your next tea gathering.

Lemon Poppy Poundcake
Only use unsalted butter for this cake. This poundcake contains no added leaveners. Evaporated whole milk is used.

1 c unsalted butter, soft, room temperature
2 c sugar
3 c flour, sifted
1 t vanilla
2 t grated lemon zest
6 eggs
1 c evaporated whole milk
3 T poppy seeds

Grease and flour a 10" tube pan well. Preheat oven to 325°F.

In a stand-up mixer, cream butter and sugar over low speed until very light. This may take some time. Sift the flour again and add in alternately with the evaporated milk. Stir in the extract and the lemon zest, then add in the eggs one by one, stirring well after each addition. Remove bowl from the mixer and stir in the poppy seeds. Transfer the batter in reserved pan and bake until golden browned on top and cake tests done, about 1 hour. Cool for a couple of minutes on rack before loosening cake from pan and unmolding. Let cool completely.


Carrot Pineapple Cake

3 c cake flour, sifted
2 c sugar
2 t cinnamon
1 1/2 t baking soda
1 1/2 t salt
1 t baking powder
1 can crushed pineapple, 8 1/4 oz.
2 c grated fresh carrots
3 eggs
1 1/2 c canola oil
2 t vanilla
1 1/2 c pecans, chopped

Preheat oven to 325°F.

In a large bowl, stir flour, sugar, cinnamon, baking soda, salt and baking powder together. Add pineapple, syrup and all, eggs, oil and vanilla. Beat until well combined, about 2 minutes. Stir in the carrots and pecans. Pour into prepared pans and bake for about 1 1/2 hours until cake tests clean. Cool slightly before unmolding.


Whipped Cream Cake
This is a perfect cake to serve with strawberries sweetened with sugar.

1 c whipping cream
2 eggs
1 t vanilla
1 1/2 c sifted flour
1 c sugar
1 t baking powder
1/8 t salt

Preheat oven to 350°F. Grease and flour 8" spring form pan.

Whip cream until it holds soft peaks. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Mix and sift flour with sugar, baking powder and salt. Add dry ingredients to cream mixture, stirring until well blended. Pour batter in prepared pan. Bake for about 50 minutes until lightly browned. Let stand for 10 minutes before removing sides of pan. Serve this cake with sweetened fresh fruit.


Sandcastle Cakes
These can be baked in a variety of molds. These cakes dry out quickly so are best used the same day they are made.

3/4 c unsalted butter, melted and cooled, plus more for greasing miniature loaf pans
1 c sugar, separated
3 eggs
1/4 t vanilla
1/4 t pure lemon extract
1 c self-rising flour
1 c cornstarch
1/16 t salt

Preheat oven to 325°F. Butter 8 miniature loaf pans and line the bottoms with parchment paper.

Remove 4 teaspoons of the measured cup of sugar, and place in a separate bowl for garnish.

Place the remaining sugar with the eggs, vanilla and grated lemon rind in a bowl of a stand up mixer set over simmering water. Stir until the mixture is warm and the sugar is dissolved. Place bowl in a stand up mixture and attach a whip. Whip on medium high speed until light and fluffy, and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch and salt together. Fold the flour into the eggs a cup at a time, then add in the butter in two parts, stirring until thoroughly incorporated. Divide the batter among the prepared pans. Sprinkle each with a little of the reserved 4 teaspoons sugar for garnish. Bake until golden and firm to the touch, about 25 minutes. Cool slightly, then unmold to cooling racks.


Italian Cream Cake
This variation contains maraschino cherries for a splash of color.

For the Cake:
1/2 c butter
1/2 c shortening
2 c sugar
5 eggs, separated
2 t vanilla
1 c buttermilk
2 c flour
1 t baking soda
1/2 t salt
2 c coconut
1 c pecans, chopped
1/2 cup maraschino cherries, drained and chopped

For the Frosting:
1/2 c butter
11 oz. cream cheese
1 lb. powdered sugar
1 T vanilla
1 c pecans, chopped

For the cake:
Preheat oven to 350°F. Grease and flour 3 9-inch cake pans.

Cream butter and shortening. Add in sugar and beat until light. Add in eggs one at a time. Mix in the vanilla. In a bowl combine the dry ingredients, and add this alternately with the buttermilk. Fold in the coconut, pecans and cherries. Beat the whites until peaked and fold into the cake mixture. Transfer to the three reserved pans and bake for about 30 minutes or until cake tests done. Invert and cool cakes.

For the frosting:
Cream butter and cream cheese together. Add in the powdered sugar and vanilla and mix until smooth. Stir in the pecans. Use this to spread between the layers and on top of the cake.




Tea Drinkers Rave Best Tea Ever Mighty Leaf Tea

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Copyright © 2005-2010 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.

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