Go Back
–+ servings
Jasmine Grape Cake

Delightful Jasmine Grape Cake for a Light & Refreshing Treat

A light dessert combining jasmine and fresh grapes, perfect for impressing guests. Experience elegance in every bite with this Jasmine Grape Cake.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 27 minutes
Chilling Time 4 hours
Total Time 5 hours 7 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 tea bags Jasmine Tea Infuses the cake with a fragrant floral flavor; substitute with any floral tea if necessary.
  • 300 ml Hot Water Used for steeping the tea and extracting flavors.
  • 6 large Eggs Key for the cake’s structure and airy texture; can swap for vegan replacements.
  • 0.5 tsp Cream of Tartar Helps stabilize egg whites for a fluffy meringue; lemon juice can be a secondary option.
  • 150 g Granulated Sugar Adds sweetness; coconut sugar works as a lower-glycemic alternative.
  • 50 g Light-Tasting Oil Adds moisture without overpowering flavor; vegetable oil can be used.
  • 1 tsp Vanilla Extract Boosts overall flavor; optional if you prefer a more subtle taste.
  • 120 g Cake Flour Ensures that airy texture; all-purpose flour may yield a denser result.
  • 0.5 tsp Baking Powder Essential for the cake to rise; ensure freshness.
For the Whipped Cream Filling
  • 300 g Whipping Cream Used to create luscious whipped cream layers; consider dairy-free for vegan option.
  • 20 g Powdered Sugar Sweetens the whipped cream; alternative sugar can be used for a lower-sugar option.
For Decoration
  • 10 pieces Green Grapes Quartered for decoration.
  • 24 pieces Green Grapes Halved or chopped for filling.

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • Electric Mixer
  • cake ring

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 inch baking pan with parchment paper.
  2. Steep 3 bags of jasmine tea in hot water for about 10 minutes, then allow to cool.
  3. Whisk together cake flour and baking powder, then mix in the dry tea leaves from the remaining bags.
  4. Separate egg whites and yolks, adding cream of tartar to the whites. Whip egg whites until stiff peaks form.
  5. In another bowl, mix egg yolks with sugar, oil, vanilla, and 70g of cooled jasmine tea until smooth.
  6. Gradually fold in the flour mixture into the egg yolks until just combined.
  7. Gently fold whipped egg whites into yolk mixture until no streaks remain.
  8. Pour the batter into the prepared pan and bake for 25 to 27 minutes until golden and springs back when pressed.
  9. Cool completely in the pan before slicing into layers using a 6-inch cake ring.
  10. Whip cream with powdered sugar until stiff peaks form.
  11. Layer the cake by placing the first cake layer in a ring, spreading with quartered grapes and whipped cream. Repeat.
  12. Refrigerate the assembled cake for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 50mgPotassium: 120mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Ensure egg whites are free from yolk for the best meringue. Accurate measurements are crucial for the cake's texture.

Tried this recipe?

Let us know how it was!