Step 1

In a medium sauce pan over low heat, combine milk and 2 1/2 tablespoons of loose leaf jasmine tea. Bring milk to a light simmer and continue cooking for 3 minutes. Remove sauce pan from heat and continue to let jasmine steep in milk until mixture returns back to room temperature.

Step 2

Once milk has cooled, strain milk with a fine-meshed sieve to remove any loose tea leaves. You will have roughly 200 - 225mL of milk remaining.

Step 3

Preheat oven to 350F and grease three cake pans.

Step 4

In a standing mixer with a paddle attachment cream the butter and sugar together. Gradually add in the eggs, one at a time.

Step 5

In a separate bowl, whisk to combine flour, baking powder, 1 tablespoon jasmine tea (pulverized), and salt.

Step 6

Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine. Gradually pour in the milk and add in the remainder of the dry ingredients. Mix until just combined.

Step 7

Divide the mixture evenly among the four prepared cake pans and bake for 30 - 35 minutes. Check for doneness a few minutes before the 30 minute mark by using a toothpick - if the toothpick comes out clean, you're good to go. You can also test for doneness by gently pressing your finger on the cake - it should spring back up.

Step 8

Let cakes cool for 10 minutes before removing from cake pan to cool on a cooking rack.

Step 9

Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a sauce pan of simmering water. The bottom of the bowl should not be touching the water. Continuously whisk the egg whites and sugar together until sugar has melted.

Step 10

Remove bowl from heat and beat mixture on high until the egg white and sugar mixture is white and fluffy.

Step 11

Once the mixture has cooled a bit, very slowly add small 1cm cubes of softened butter. Continue whisking until buttercream is light and fluffy.

Step 12

Continue whisking buttercream while slowly adding tablespoons of honey.