Chew your way through spring with a sweet slice of Katherine Sabbath’s Yorkshire Tea Infused Sponge Cake!

Tea and cake – we dare you to try and name a more iconic duo. But what about tea cake? That’s right. It’s the best of both worlds where the two staples of any afternoon delight are blend together to create something legendary.

And, speaking of legendary, no one better could be up to the task than Australian cake queen Katherine Sabbath. Partnering with the world’s most popular traditional black tea brands, Yorkshire Tea, Katherine has brewed a fluffy and fragrant tea-infused sponge cake that’s sandwiched by lusciously sweet and tart orange cream cheese.

So, for something impressive and delightfully aromatic, try this Yorkshire Tea Infused Sponge Cake with Orange Cream Cheese Recipe! Of course, it is best paired with a hot cup of Yorkshire Tea!

Duration: 1 hour and 15 minutes | Difficulty: Medium | Servings: 20


For the Yorkshire Tea Infused Sponge Cake:

1 cup (240g) unsalted butter, softened
1 1/2 cups (330g) caster sugar
2tsp vanilla bean paste
6 free-range eggs, lightly whisked
2 1/4 cups (360g) self-raising flour
1 x Yorkshire Tea Bag brewed in 100mL boiling water

For the Orange Cream Cheese Frosting:

500g cream cheese, softened
100g unsalted butter, softened
100mL thickened cream
Zest of 1 orange
Juice of 1/2 an orange
150g icing sugar mixture
10 candied orange slices, to garnish
Mint leaves, to garnish


To make the Yorkshire Tea Infused Sponge Cake:

1. To make the sponge cakes, preheat the oven to 160°C (320°F) fan forced. Lightly grease 3 x 18 cm (7 inch) round cake tins (or you can bake in batches with one single tin). Line the base of each tin with baking paper, set aside.

2. Using an electric mixer, beat the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour, then gradually add the vanilla and eggs, beating well after each addition.

3. Gently fold in the remaining flour and the brewed Yorkshire Tea. Divide the mixture equally between the cake tins.

4. Bake for 25-30 minutes or until the centre of each cake springs back when lightly pressed. Leave the cakes in the tins for 5 minutes before transferring to a wire rack to cool completely. Cover and set aside until needed.

To make the Orange Cream Cheese Frosting:

1. In a large mixing bowl, beat together cream cheese, butter, thickened cream and orange zest until light and fluffy. 

2. Add the orange juice and icing sugar, and whip until combined. Cover and set aside until needed. If frosting appears too soft (this may happen in warmer kitchens), place in refrigerator for 30 mins or until a more workable consistency is achieved. 

3. To assemble the cake, place one layer of the Yorkshire Tea infused sponge cake onto a serving platter or cake stand. Using a palette knife (cranked kitchen spatula), spread a generous layer of orange cream cheese frosting on top. Repeat with the second and third layers of sponge cake. Chill in refrigerator to set frosting slightly (if needed).

4. Finally, to finish, use a palette knife to apply a rustic-looking layer of frosting over the outside of cake. Decorate with candied orange slices and fresh mint leaves. Serve cake at room temperature with a hot cup of Yorkshire Tea and enjoy with loved ones!

Sip your way through the season with this list of The 5 Best Teas for Spring! Or for something savoury, try this Spring Bulgur, Pistachio, Feta and Beetroot Salad Recipe.

Feature image supplied.