Welcome the snowy days of winter with an all-white theme afternoon tea. A few dashes of accent color are of course, permissible. In part, or in whole, there are more ways than one would imagine having fun creating the table setting, flowers and foods.  Don’t miss my favorite all white light ~ layer cake recipe inherited from my mother, Reva Paul.  It’s the best!

Tea Table Settings

WINTER WHITE FLOWER BOUQUETS

Tulips, Cabbage Roses, Lisianthus,

Hydrangeas, Peonies, Ranunculus

David Austin Roses, White Drops, Garden Roses

WHITE JAMINE PEARL TEA

TEA PREPARATION

Place tea pearls into the teapot.

Fill the teapot with quick boiled water.

Steep as per time recommended by vendor.

Decant unfurled leaves and pour into a teacup.

Note~ Milk is not customarily served with white tea.

Shop Teas:
Jasmine Pearls Green Tea

Teabloom Organic White Silver Tea 

Teabloom White Ginger Pear Tea

REVA PAUL’s LIGHT ~WHITE LAYER CAKE

This was my mother, Reva’s recipe and my very favorite.  The best! A versatile batter delicious ‘as is’ or with added flavors of choice, when baked is light in texture.  A hot cup of tea with a slice of cake to warm you on a cold winter day.

INGREDIENTS:

• 4 large egg whites (½ cup) at room temperature;
• 1 cup milk.
• 2 teaspoons of pure Vanilla Extract.  (I use Nielsen- Massey Madagascar Bourbon Vanilla Extract); 3 Cups Swans Down Cake Flour, sifted; 1 ½ cups granulated sugar; 1 Tablespoon, plus 1 teaspoon baking powder; ¾ teaspoon salt.
• ¾ cups (1 and ½ sticks) unsalted butter, softened

PREPARATION: Pre heat oven to 350 degrees Fahrenheit.  With PAM™ Baking Spray- Spray the bottom and sides of two 9-inch round baking pans or pan of choice.  Dust the bottom and sides with granulated sugar.

Combine egg white, ¼ cup of milk and vanilla. Set aside.  Mix all dry ingredients together in a bowl.  Add butter and remaining ¾ cup of milk.  Mix to moisten. Use an electric mixer to beat on a medium speed until creamy. Gradually add egg mixture in thirds, mixing well after each addition. Evenly spread the batter into the two prepared baking pans.  Tap the pan a few times to release air pockets.  Bake approximately 25 to 30 minutes until a n inserted cake tester or toothpick comes out clean of batter.

Cool cakes in pans on a wire rack for 10 minutes.  Remove from pans: allow to cool.   Frost with your own favorite and flavor~ buttercream, ganache, etc. NOTES: This recipe may also be baked in multiple shape pans. Fill batter halfway and adjust heat accordingly. As a sheet cake, when cool cut into petit

©Ellen Easton, 2023,  all rights reserved.