EARL GREY

Light and airy sponge cake layered with whipped cream, strawberries, blueberries, and raspberry.

TRIPLE BERRY

Cloud cake with a layer of chocolate sponge.

BLUEBERRY YOGURT

Cloud cake layered with mango cloud cream and topped with mangoes.

MANGO

Summer's classic favor 'peaches & cream' in a cake.

PEACH CREAM

Strawberry tiramisu cake with layers of mascarpone cheese mousse and strawberry purée.

TIRAMISU

Mocha sponge cake layered with mocha cream and topped.

CLASSIC MOCHA

Soft chocolate sponge cake with chocolate buttercream decorated with clay lion and panda figurines, chocolate heart, and brownie bites.

JUNGLE PARTY

Chocolate buttercream cake shaped like a heart with delicate chocolate shavings.

HEART CHOCO

Rainbow confetti cake with strawberry jam.

RAINBOW SPRINKLE CAKE

Gateau cake with milk ganache cream and condensed milk cream.

STRAWBERRY CHOCOLATE GATEAUX

Green tea cake with cloud cream and strawberries, topped with seasonal fruits.

GREEN TEA

Whipped cream cake topped with seasonal fruits.

CLOUD CAKE

Hot Masala Chai Tea

Hot Matcha Tiramisu Latte

Iced Chamomile Tea

Iced Chocolate

Iced Earl Grey Tea

Iced English Breakfast Tea

Iced Honey Lavender Matcha Latte

Iced Honey Lemon Tea

Iced Lemonade

Iced Masala Chai Tea

Iced Matcha Lemonade

Gently heat the 60 ml milk in a small saucepan until just steaming (do not boil). Add 2 tsp loose Earl Grey tea, remove from heat, cover and steep for 10 minutes. Strain and reserve 50 ml of the infused milk; discard leaves. Melt the 40 g butter and whisk into the warm infused milk until combined. Let cool to warm (about 30–40°C).

Infuse milk with Earl Grey

Sift together 100 g cake flour, 20 g cornstarch and 1 tsp baking powder into a bowl. Add a pinch of salt and set aside.

Prepare dry ingredients

In a medium bowl whisk 4 egg yolks with 40 g of the caster sugar (measure from the 120 g) and 1 tsp vanilla extract until the mixture is pale and slightly thickened.

Whisk egg yolks

In a clean mixing bowl, beat 6 egg whites to soft peaks. Gradually add the remaining 80 g caster sugar, a tablespoon at a time, and continue beating to stiff, glossy peaks.

Make meringue

Fold the yolk mixture into the sifted dry ingredients until just combined. Fold in the cooled Earl Grey-infused butter/milk mixture. Gently fold one-third of the meringue into the batter to loosen, then fold in the remaining meringue in two additions, keeping as much air as possible. Do not overmix.

Combine batter

Preheat the oven to 170°C (340°F). Line and grease an 8-inch (20 cm) round cake pan or use a souffle dish. Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a skewer inserted in center comes out clean. Remove from oven and let cool in pan for 10 minutes, then invert onto a cooling rack and cool completely.

Bake

Halve or quarter the drained lychees if large. Trim and quarter 250 g strawberries.

Prepare fruit

In a small saucepan combine strawberries, lychees, 40 g caster sugar and 1 tbs lemon juice. Cook over medium heat until the fruit begins to soften and release juices (about 5–7 minutes). If you prefer a looser compote, add up to 30 ml reserved lychee syrup or water.

Cook compote

Mix 1 tsp cornstarch with 30 ml water or syrup to make a slurry. Stir slurry into the simmering fruit and cook 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature. Refrigerate if making ahead.

Thicken

Steep 2 tsp Earl Grey in 80 ml boiling water for 6 minutes, then strain. Chill the infusion until cold (you should have about 80 ml).

Make strong Earl Grey infusion

If using gelatin, sprinkle 1 tsp gelatin over 10 ml cold water and let bloom 5 minutes. Warm gently until dissolved, then whisk into the chilled Earl Grey infusion.

Optional gelatin for stability

Chill a metal bowl and whisk. Pour 350 ml chilled heavy cream into the bowl and add 30 g powdered sugar. With a mixer, begin whipping on medium speed; when it starts to thicken, slowly stream in the chilled Earl Grey infusion (and dissolved gelatin if used). Continue whipping to medium-stiff peaks. Do not overbeat. Taste and adjust sweetness.

Whip cream

If the cake domed, level the top with a serrated knife. Slice the cooled sponge horizontally into two even layers using a long serrated knife or cake leveler.

Slice cake

Place the bottom layer on a serving plate. Spread a thin layer (about 3–4 tbs) of Earl Grey whipped cream, then spoon 3–4 tbs of the lychee-strawberry compote, leaving some whole fruit pieces. Add a second thin layer of whipped cream and place the top layer of sponge.

Layer

Frost the outside of the cake with the remaining Earl Grey whipped cream using an offset spatula for a light, cloud-like finish. Use the back of a spoon to create soft swirls for a cloud effect.

Finish

Arrange sliced strawberries and halved lychees on top. Dust lightly with 1 tsp powdered sugar and tuck mint leaves around for color. Chill the assembled cake 30–60 minutes for flavors to marry and for easier slicing.

Garnish

Slice with a warm, dry knife for clean cuts. Serve chilled or at cool room temperature. Keeps refrigerated up to 48 hours; best eaten within 24 hours.

Serve

egg whites

egg yolks

caster sugar

cake flour (sifted)

cornstarch

baking powder

milk

unsalted butter

Earl Grey tea (loose leaf)

vanilla extract

salt

fresh strawberries (hulled, quartered)

canned lychees (drained, reserve syrup)

lemon juice

cornstarch (slurry)

water or reserved lychee syrup

heavy cream (chilled)

powdered sugar

Earl Grey tea (strong infusion)

gelatin (optional, for stability)

cold water (for gelatin)

fresh strawberries (sliced, for garnish)

fresh lychees or canned (halved)

powdered sugar (for dusting)

mint leaves (optional)

Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment and lightly flour the pan or spray with nonstick spray.

Preheat and prepare pan

Whisk together the all-purpose flour, baking powder, and a pinch of salt in a medium bowl. Set aside.

Dry ingredients

In a large mixing bowl or the bowl of a stand mixer, beat the 4 large eggs and 1 cup granulated sugar on high speed for 6–8 minutes, until the mixture is pale, thick, and tripled in volume (ribbon stage). This aeration gives the sponge its light texture.

Beat eggs and sugar

Gently fold one-third of the dry flour mixture into the whipped eggs using a rubber spatula to deflate as little air as possible. Repeat with the remaining flour in two additions, folding until just combined and no flour streaks remain.

Fold in dry ingredients

Tempering is important: whisk together the melted cooled butter, milk, and vanilla. Drizzle about one tablespoon of this mixture into the batter and fold to loosen, then gently fold in the remaining mixture until just combined. Do not overmix.

Add butter, milk, and vanilla

Pour the batter into the prepared 9-inch pan, smooth the top, and bake 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Avoid opening the oven in the first 15 minutes to prevent collapse.

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a wire rack, remove parchment, then re-invert so the top side is up. Cool completely before slicing into layers (about 1–2 hours).

Cool

Chill the mixing bowl and whisk or beaters for 10–15 minutes if possible — cold tools help the cream whip faster and more stably.

Chill equipment

Pour the 2 cups chilled heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form for spreading, or stiff peaks if you prefer firmer layers. Do not overbeat, which will make the cream grainy.

Hull and quarter the strawberries. If strawberries are not very sweet, toss them with 1 tablespoon granulated sugar and 1 teaspoon lemon juice; let macerate for 10–15 minutes to draw out juices. Gently rinse and drain blueberries and raspberries and pat dry.

Prepare berries

Using a long serrated knife or cake leveler, slice the cooled 9-inch sponge horizontally into two even layers. If you prefer a three-layer cake, slice into three thinner layers — adjust filling quantities accordingly.

Slice cake into layers

Place the bottom cake layer on a serving plate or cake board. Spread about one-third of the whipped cream evenly over the layer to the edge. Scatter roughly half the strawberries, half the blueberries, and half the raspberries over the cream, leaving some berries whole for topping.

First layer

If using three layers, place the middle sponge on top and repeat with another portion of whipped cream and remaining berries, reserving some for the top. For a two-layer cake, place the top layer on now.

Middle layer (if using)

Spread the remaining whipped cream over the top and sides of the cake in a thin, even coat. Arrange the reserved whole strawberries, blueberries, and raspberries decoratively on top. For a glossy finish, warm 2 tablespoons apricot jam with 1 teaspoon water until loose and brush lightly over strawberries (optional). Dust with a little powdered sugar if desired.

Top and finish

Chill the assembled cake for at least 30 minutes to 1 hour to allow the layers to set and flavors to meld. Serve chilled or at cool room temperature. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Chill before serving

Any remaining small tasks: reserve extra whipped cream for serving, keep leftovers refrigerated for up to 2 days (whipped cream may soften the sponge over time).

all-purpose flour

granulated sugar

large eggs

unsalted butter, melted and cooled

whole milk

strawberries

blueberries

raspberries

granulated sugar (for macerating strawberries)

apricot jam (optional, for glaze)

butter or neutral oil (for pan)

powdered sugar (for dusting, optional)

Preheat oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line bottoms with parchment. Brush sides with a little melted butter and dust with flour, tapping out excess.

Prep

Whisk together the flour, 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.

In a large bowl, whisk the eggs until slightly frothy. Add the yogurt, vegetable oil and 2 tsp vanilla, whisking until smooth.

Wet ingredients

Add the dry mixture to the wet mixture and fold gently until just combined. Pour the hot coffee (or water) into the batter and stir until smooth — batter will be thin.

Divide batter evenly between the two prepared pans. Bake for 18–22 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back.

Cool cakes in the pans on a wire rack for 10 minutes, then invert onto the rack, remove parchment, and cool completely. Once cool, if needed, level cake tops with a serrated knife to create even layers.

Place the 2 cups blueberries, 0.25 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan over medium heat. Stir occasionally until the berries begin to release juices and mixture simmers, about 5 minutes.

Cook blueberry compote

Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir the slurry into the simmering blueberries and cook 1–2 more minutes until thickened. Remove from heat and let cool to room temperature, then refrigerate until cold (30–45 minutes). Reserve about 3–4 tbsp of whole berries for garnish if desired.

Thicken compote

Sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water and let bloom for 5 minutes. Warm the bloomed gelatin gently (10–15 seconds) in the microwave or in a small saucepan just until liquid, do not boil. In a mixing bowl, whisk together 2 cups Greek yogurt, 0.25 cup powdered sugar and 1 tsp vanilla until smooth. Stir in the dissolved gelatin until fully incorporated and the yogurt mixture begins to thicken slightly.

Prepare stabilized yogurt filling

If using the optional heavy cream for lighter texture: whip 0.5 cup heavy cream with 1 tbsp powdered sugar to soft peaks. Fold about one-third of the whipped cream into the yogurt mixture to loosen, then gently fold in the remaining whipped cream until uniform.

Optional whipped cream fold

Gently fold the chilled blueberry compote into the yogurt mixture, leaving some streaks for visual interest. Taste and adjust sweetness if needed.

Combine compote and yogurt

Place one chocolate sponge layer on a serving plate or cake board. If the sponge is domed, level it. Optionally brush the sponge lightly with 1–2 tbsp simple syrup (equal parts water and sugar warmed until sugar dissolves) for added moisture.

Level and base

Spoon about two-thirds of the blueberry-yogurt filling onto the bottom sponge and spread evenly, leaving a 1/4-inch border. Reserve the remaining filling for the top layer or decoration.

Spread yogurt filling

Gently place the second sponge layer on top. Press lightly to compress the layers evenly.

Top with second layer

Refrigerate the assembled cake for at least 2 hours (preferably 3–4 hours) so the gelatin-stabilized yogurt sets and the cake firms for slicing cleanly.

Chill to set

To make a quick glaze, heat 1/4 cup heavy cream until just simmering and pour over 3 oz chopped dark chocolate in a bowl. Let sit 1 minute, then stir until smooth. Cool slightly and pour over chilled cake for a thin chocolate top, or drizzle decoratively.

Optional chocolate glaze

Decorate the top with the reserved whole blueberries and mint leaves. Slice with a sharp knife wiped between cuts and serve chilled. Store leftovers refrigerated for up to 3 days.

Finish and serve

cocoa powder (unsweetened)

baking soda

plain yogurt (whole-milk or 2%)

vegetable oil

hot coffee or hot water

unsalted butter, melted (for pans)

fresh or frozen blueberries

granulated sugar (for blueberries)

cold water (to dissolve cornstarch)

Greek yogurt (plain, thick)

vanilla extract (for yogurt)

unflavored gelatin

heavy cream (optional, for lighter texture)

powdered sugar (for whipped cream)

dark chocolate, finely chopped (for optional glaze)

heavy cream (for glaze)

fresh blueberries (for garnish)

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; lightly dust sides with flour.

Preheat & prepare pans

Whisk together flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high for 6–8 minutes, until thick, pale, and ribbon-like when the whisk is lifted (this aerated egg base gives the sponge its cloud-like texture).

Fold the dry ingredients into the egg mixture in three additions using a spatula, being careful not to deflate. Add vanilla extract with the last addition.

Warm the milk and melted butter together until just above room temperature (not hot). Fold the milk-butter mixture gently into the batter in two additions until smooth and uniform.

Divide batter evenly between prepared pans and level the tops. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly to the touch.

Remove cakes from oven and let cool in pans for 10 minutes. Run a knife around edges, invert onto cooling racks, peel off parchment, and allow to cool completely before assembly (1–2 hours).

Bloom the gelatin: sprinkle gelatin over 2 tbs cold water in a small bowl and let sit 5 minutes until spongy.

Heat the bloomed gelatin gently in the microwave for 10–15 seconds or over a small saucepan of barely simmering water until fully dissolved. Let cool slightly but do not let it set.

If you haven't already, make ripe mango puree by blending about 1.25 cups diced ripe mango (reserve 1/4 cup for glaze) until smooth. Measure out 1 cup for the cream.

In a medium bowl, beat softened cream cheese with powdered sugar and lemon juice until smooth and lump-free.

Stir the slightly warm dissolved gelatin into the mango puree to stabilize it, then fold the mango puree into the cream cheese mixture until homogeneous.

Chill a large mixing bowl and beaters in the freezer for 5 minutes. Pour chilled heavy cream into the cold bowl and whip to soft peaks, then continue to firm peaks but stop before overly stiff.

Gently fold about one-third of whipped cream into the mango-cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully combined and cloud-like. Taste and adjust sweetness with a tablespoon of powdered sugar if desired. Keep chilled until ready to assemble.

If cake layers have domed, level them with a serrated knife so layers stack evenly. Place one cake layer on a serving plate or cake turntable.

Spread about one-third of the mango cloud cream evenly over the first layer (about 3/4 cup). Arrange some thin mango slices over the cream in a single layer if desired for texture and extra mango flavor.

Place the second cake layer on top and apply a thin crumb coat of the mango cloud cream over the top and sides to seal crumbs. Chill the cake in the refrigerator 15–20 minutes to set the crumb coat.

Earl Grey

Triple Berry

Blueberry Yogurt

Mango

Peach Cream

Tiramisu

Classic Mocha

Jungle Party

Heart Choco

Rainbow Sprinkle Cake

Strawberry Chocolate Gateaux

Green Tea

Cloud Cake