Go Back
–+ servings
Jasmine Grape Cake

Delightful Jasmine Grape Cake to Wow Your Guests

This Jasmine Grape Cake offers a refreshing blend of floral aroma and sweet green grapes for an elevated dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 4 hours
Total Time 4 hours 57 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 bags Jasmine Tea Infuses a floral and aromatic flavor; use 5 tea bags, divided.
  • 150 g Hot Water Essential for steeping the tea.
  • 4 large Eggs Provides structure and texture; room temperature eggs mix better.
  • 1 tsp Cream of Tartar Stabilizes egg whites for meringue.
  • 150 g Granulated Sugar Split into 100g for meringue and 50g for yolks.
  • 100 ml Light-Tasting Oil Keeps the cake moist; any neutral oil works.
  • 1 tsp Vanilla Extract Adds depth and warmth to the flavors.
  • 200 g Cake Flour Gives a light, airy texture.
  • 1 tsp Baking Powder Ensures effective rise.
For the Whipped Cream
  • 300 ml Whipping Cream Adds richness; a dairy-free alternative works too.
  • 50 g Powdered Sugar Sweetens the whipped cream.
For the Decoration
  • 200 g Green Grapes Sweet and crisp; halve or quarter for best presentation.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • stand mixer or whisk
  • Sifter
  • cake ring
  • wire rack

Method
 

Step-by-Step Instructions for Jasmine Grape Cake
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. Steep 3 jasmine tea bags in 150g of hot water for about 10 minutes, then cool.
  3. Sift together cake flour and baking powder. Add leaves from the remaining tea bags.
  4. Separate the large eggs, ensuring no yolk mixes with whites.
  5. Whip the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 100g of sugar until stiff peaks form.
  6. Beat egg yolks with 50g of sugar until thick and pale; mix in cooled tea, oil, and vanilla extract.
  7. Fold one-third of the whipped egg whites into the egg yolk mixture, then fold in the remaining meringue cautiously.
  8. Pour the batter into the prepared pan and bake for 25-27 minutes, until golden brown.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whip cream with powdered sugar until firm peaks form, setting some aside for decoration.
  11. Layer the cake with whipped cream and green grapes in a cake ring, finishing with whipped cream on top.
  12. Refrigerate the assembled cake for at least 4 hours to set before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 50mgPotassium: 150mgSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For the best results, ensure all ingredients are fresh and follow instructions closely.

Tried this recipe?

Let us know how it was!