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–+ servings
Jasmine Grape Cake

Delightful Jasmine Grape Cake That's Light as Air

Discover this Delightful Jasmine Grape Cake, infused with floral jasmine tea and layered with fresh grapes for a light and refreshing dessert.
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Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 4 hours
Total Time 4 hours 57 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 bags jasmine tea Infuses the cake with a gentle floral flavor
  • 150 g hot water Vital for steeping the jasmine tea
  • 6 large eggs Room temperature eggs enhance emulsification
  • ½ teaspoon cream of tartar Helps stabilize the egg whites
  • 150 g granulated sugar Split into portions for better blending
  • 50 g light-tasting oil Vegetable oil works as a substitute
  • 1 teaspoon vanilla extract
  • 120 g cake flour All-purpose flour can be used
  • ½ teaspoon baking powder Ensures a light texture
For the Whipped Cream Layer
  • 300 g whipping cream Heavy cream can be used for a denser texture
  • 20 g powdered sugar Sweetens and stabilizes the whipped cream
  • 1 teaspoon vanilla extract Enhances flavor of the cream layer
For the Decoration
  • 10 pieces green grapes Quartered for decoration
  • 24 pieces green grapes Halved or finely chopped for layers

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Spatula
  • Cake ring
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13" baking pan with parchment paper.
  2. Boil water and steep three jasmine tea bags in 150 g of hot water for about 10 minutes. Let the tea cool.
  3. In a small bowl, combine cake flour, baking powder, and leaves from the remaining two jasmine tea bags.
  4. Separate the egg whites from the yolks. Whip the egg whites with cream of tartar until stiff peaks, then gradually add 100 g of sugar.
  5. In another bowl, whisk the yolks with the remaining sugar, cooled tea, oil, and vanilla until smooth, then mix in the flour mixture.
  6. Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate the batter.
  7. Pour the batter into the prepared pan and bake for 25 to 27 minutes until slightly golden on top.
  8. Once cooled, cut out three layers using a cake ring.
  9. Beat the whipping cream with powdered sugar and vanilla extract until firm peaks form.
  10. Layer the cake starting with one layer, then whipped cream, and halved grapes, and repeat with the remaining layers.
  11. Chill the assembled cake in the refrigerator for at least 4 hours and decorate before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For best results, use room temperature eggs, avoid overmixing, and measure dry ingredients accurately.

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