Blackberry, lemon curd and Earl Grey stripe cake

🧁 Components:

• Earl Grey sponge (batch makes enough sheets for a vertical roll)
• Blackberry compote
• Sharp lemon curd
• Blackberry buttercream
• Assembly into vertical spiral, decorated with piped buttercream petals

💡 Key Ingredients (approx. for 16 servings)

• Milk infused with Earl Grey tea
• Egg yolks, egg whites, sugar
• Neutral oil (e.g. canola)
• Plain flour, cornflour
• Blackberries
• Lemon curd
• Buttercream colored in blackberry hues

🥣 Step-by-Step Instructions

1. Make Earl Grey Sponge Sheets

• Infuse milk with Earl Grey tea.
• Whisk egg yolks with sugar, add oil, sieved flours.
• Whip egg whites and fold gently into batter.
• Bake thin large sheets (approx. 30 × 42 cm).
• Cool and cut each in half lengthwise (~13 cm strips).

2. Prepare Fillings

• Blackberry compote: Cook berries until saucy.
• Lemon curd: Use a sharp homemade or jarred version.

3. Pipe Buttercream Lines

• Fill piping bag with blackberry buttercream, cut 1 cm tip.
• Pipe diagonal lines 2 cm apart on sponge strips.
• Spread compote and curd in alternating layers.

4. Roll Vertical Layers

• Roll each strip tight swiss-roll style.
• Combine rolls end-to-end into one tall spiral log.
• Chill upright for 30‑60 min to firm.

5. Crumb Coat & Decorate

• Apply a thin buttercream crumb coat; chill 30 min.
• Add a full coat, smoothing the surface.
• Pipe cascading “V‑wave” petals down one side using a V‑notched tip.

6. Serve & Store

• Store airtight in a cool spot or fridge for several days.
• Serve sliced to showcase the mesmerizing stripe pattern.

📝 Tips & Variations

• Vertical layering gives a spectacular spiral cross-section—easy if you can bake a basic Swiss roll .
• Chill between steps (roll, crumb coat) to maintain shape and prevent smudges .
• Substitute jam or curds to tweak flavor (raspberry + lime curd make lovely variations).