How to make afternoon tea cakes

Afternoon tea cakes can be fiddly to make, but they don’t have to be. These two recipes for afternoon tea cakes are simple and straightforward, using the same filling for both, but look really, really impressive. These recipes are by The Langham London’s Executive Pastry Chef, Andrew Gravett. The Langham London is famed as the birthplace of the afternoon tea, and serve up delicious afternoon tea cakes just like these. We’ve split our two how to videos up into separate instructions, to make them easier to follow.

Ingredients

For the vanilla mousseline

  • 500g milk
  • 25g plain flour
  • 90g caster sugar
  • 90g egg yolks
  • 130g butter
  • 50g mascarpone

For the choux buns

  • 125g milk
  • 125g water
  • 7g caster sugar
  • 7g salt
  • 112g butter
  • 140g plain flour
  • 250g whole eggs
  • Cherry jam, to fill the buns with
  • Cherries, to decorate

For the Japanese roll cake

  • 280g milk
  • 45g butter
  • 1g salt
  • 90g egg yolks
  • 35g caster sugar
  • 45g plain flour
  • 135g egg whites
  • 50g sugar
  • Strawberries and marmalade, to fill