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Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

• Oil cooking spray
• 250g butter, softened
• 250g caster sugar
• 1 teaspoon vanilla
• 5 eggs, at room temperature
• 250g self raising flour
• 1 teaspoon baking powder
• Tea leaves from 1 Earl Grey tea bag or 1 teaspoon loose leaf Earl Grey tea, crushed until fine
• 1/4 cup milk

Earl Grey Syrup

• 1 cup water
• 1 Earl Grey tea bag
• 1 cup caster or superfine sugar
• 1/2 teaspoon vanilla

To Decorate

• 450ml cream
• 3 teaspoons vanilla sugar
• Edible flowers

Directions

1. Preheat oven to 160C. Line the base of two 20cm round tin and spray the base and sides well with non stick spray. Using an electric mixer fitted with a whisk attachment, whip the butter and sugar together for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time, whisking until combined. Then remove from the mixer and sift in the self raising flour and baking powder from a height. Fold these in with the Earl Grey tea leaves using the milk to keep the batter moist.
   

2. Divide the batter into the two tins and smooth over using a spatula. Place in the oven. Bake for 25-30 minutes. Cool completely in the tin. You can make these a day ahead of time, just wrap them in cling film once they've completely cooled.
   

3. Meanwhile, while the cakes are baking, make the syrup, Boil the water, tea bag and sugar together until it becomes a syrup. Add vanilla and cool completely.
   

4. To assemble the cake, whip the cream and vanillin sugar until you get soft peaks.Take one cake and place on a serving plate. Poke holes in the cake and drizzle some of the Earl Grey syrup into this. Then place half of the whipped cream on the bottom layer. Place the second layer on top repeating the process with the holes and syrup and then spoon on the remaining cream. Top with flowers.