Tea is Served

Whether it be an anniversary, milestone birthday, wedding – or any other special occasion – a high tea lends itself perfectly to the event. Long before the concept was revived and became popular, my husband and I found it to be a wonderful way to entertain. Being able to prepare much of the food in advance allowed us to concentrate on ensuring that our guests were happy and relaxed. We, in turn, were relaxed and able to enjoy their company. Hopefully you will feel the same way too!

On the Menu

Rolled-up asparagus sandwiches tied with chives

Warm phyllo parcels with Brie and cranberry or fig preserve

Angel food cake

Whole orange and hazelnut torte

Mum’s never-go-wrong chocolate profiteroles

Swedish-inspired spiced apple cake

Swiss roll with a twist

Ultimate white chocolate cake

Menu A

Roasted Mediterranean vegetable quiche

Chocolate and coffee cake

Frozen meringue roulade

Rolled-up asparagus sandwiches tied with chives

Menu B

Whole orange and hazelnut torte

Mini bruschetta with a variety of toppings

Angel food cake

Mum’s never-go-wrong chocolate profiteroles

Menu C

Swiss chocolate mousse cake

Individual mushroom, bacon and herb quiches

Buttermilk vanilla sponge cake with cream cheese icing

Macaroons or romantic rose meringues

Menu D

Chocolate cupcakes with Swiss meringue buttercream icing

Freshly grated courgette quiche

Swedish-inspired spiced apple cake

Phyllo parcels with smoked salmon, crème fraîche and dill (see warm phyllo parcels with Brie and cranberry or fig preserve alternative)

Menu E

Swiss roll with a twist

Swiss Gruyère, thyme and caramelised onion tartlets

Individual mushroom, bacon and herb quiches

Ultimate white chocolate cake

Menu F

Warm phyllo parcels with Brie and cranberry or fig preserve

Christmas Gugelhopf with chocolate, orange and cranberries, served with coffee

Chocolate and cherry cream meringue gâteau

Individual roasted sweet potato, butternut and feta quiches

Summer fruit champagne jelly mould

High tea

Originally high tea – as opposed to afternoon tea – referred to the light evening or late afternoon meal the working class used to sit down to at the end of the working day. Some believe that the ‘high’ referred to the high dining table that people sat around as opposed to the low table used by the upper classes for afternoon tea in the parlour. Today we think of high tea as something special and elegant. Many upmarket hotels have revived the concept, serving a selection of sandwiches, scones, cakes and pastries in the late afternoon (around 4 pm). The food is presented in an ultra elegant fashion, and it intrigues me to see that the savouries are always the first of the delicacies to be consumed.

Entertaining friends over afternoon tea rather than the formal dinner or lunch route has become increasingly popular. Not only is it easier on the pocket, it’s also less stressful and, for those who have young children, it’s less disruptive on the normal evening routine. Overleaf are ideas for an informal yet special tea that not only has the ‘wow’ factor, but also shows you’ve made an effort.

Becoming organised

Refer to ‘General Guidelines for Any Type of Party’, on page 5.

Plan of action and countdown

Up to 1 month before, make and freeze the following savoury item
  Bake the phyllo parcels for the Warm phyllo parcels with Brie and cranberry or fig preserve (page 19) (to be filled on the day).
Up to 1 month before, make and freeze the following sweet items
  Mum’s never-go-wrong chocolate profiteroles (page 22), unfilled (although may be filled and frozen in advance if time is of the essence)
  Angel food cake* (page 20)
  Ultimate white chocolate cake* (page 27)
  Basic buttercream icing (page 181) (if using for Ultimate white chocolate cake)
  Whole orange and hazelnut torte* (page 21)
  Swiss roll with a twist (page 25) (freeze unfilled or filled with strawberry cream mousse)

* Freeze these without ganache, cream or filling. You can, however, freeze them with buttercream icing, in which case ensure that the buttercream icing is not touched or messed up in the freezer. Allow the icing to set hard before gently wrapping/covering. Before defrosting, carefully remove any wrapping.

3–5 days before the tea party
  Make the buttercream icing (unless you have already made and frozen this ahead, in which case defrost in fridge).
  Purchase drinks for the party (and, if required, organise ice and where to store it).
2 days before the tea party
  Check that you have all the ingredients to ice and decorate the cakes and sweet items from your menu.
  Check that you have all the ingredients for the savoury items on the menu, including herbs or salad for garnishing.
The day before the tea party
  Take the buttercream icing out of the fridge or freezer for it to be at the right consistency for icing (don’t put it in the microwave and risk melting it!).
  Set the table for the party and put out glasses, cups and saucers, teapots, milk jugs, cutlery, serviettes, etc. Fill and cover the sugar basins, put out the teas and coffee that you will be offering, and an urn, if you are using one.
  Arrange any flowers that you might be using.
  Make the Swedish-inspired spiced apple cake (page 24) (alternatively, make it on the actual day of the party).
On the day of the tea party
  Defrost any remaining sweet and savoury items (this should be done at least 3 hours before the party). Remember, larger cakes, etc. will take a good 3 or 4 hours, depending on the room temperature.
  Purchase the freshest bread possible for making the sandwiches.
  Make the Swedish-inspired spiced apple cake if you haven’t done this the day before.
  Whip the cream (cream stabiliser can be used if this is done a few hours in advance and the cake will be standing out for a while at the party) and keep refrigerated for as long as possible.
  Assemble the Angel food cake with cream and fresh fruit (place assembled cake in the fridge if this is done more than an hour in advance of the party, and especially in the summer months).
  Decorate/ice and stack the Ultimate white chocolate cake.
  Fill the Swiss roll with a twist with whipped cream if not using strawberry mousse.
  Make and spread the ganache or chosen topping on the Whole orange and hazelnut torte.
  Fill the chocolate profiteroles.
  Make the Rolled-up asparagus sandwiches tied with chives (page 18) (these must be freshly prepared and immediately covered well with clingfilm to prevent them from drying out; cover them as you are making them). Don’t unwrap all the sandwiches at the start of the party to prevent them from drying out.
  Fill milk jugs and put out drinks an hour or two before the party begins.
Half an hour to an hour before the tea party
  Smaller savouries should be heated approximately 20 minutes before serving.
  Put out the cakes and sweet items and decorate or dust them with icing sugar.
  Fill the phyllo parcels and follow steps 4 and 5 of the recipe (page 19).

Décor ideas

A high tea is a wonderful excuse to pull out all the stops. In the words of Downton Abbey’s dowager duchess in the TV series: ‘Nothing succeeds like excess!’ Bring out your best china, lay out that vintage tablecloth and napkins, and go OTT. What you don’t have, borrow from a relative or a good friend. A fun idea is to ask the guests to bring their own favourite teacup. (This also makes for a great conversation piece and ice breaker.) In the case of a particularly special occasion, you could hire items such as cups and saucers, glasses, table décor, vases and so on.

Recently a friend and Downton Abbey fan commented that it was a pity nobody went to that sort of trouble anymore. Little did she know I’d pick up the challenge and surprise her. I went over the top, but the invited ladies had great fun, entering into the spirit of the occasion and dressing to the nines; for a few hours we revelled in a bit of make-believe. You might like to do the same (see opposite for a little inspiration).

For the table, I used starched folded napkins with a sprig of fresh lavender for visual appeal and to add fragrance to the room. The arrangements of fresh flowers, although excessive, were dictated by the generous size of the silver containers. You could place flowers in teapots or old trophies. Candelabras, cloches and crystals also set the scene.

If you plan to offer a selection of teas, including good old-fashioned tea leaves, place these in a basket with different divisions, alternatively in silver or glass bowls with labels attached. Don’t forget to include a tea strainer.

As take-home treats, a biscuit wrapped in cellophane and tied with ribbon is ideal (see centre photograph for Downton-inspired biscuits).

Each cup of tea represents an imaginary voyage.

– Catherine Douzel

Rolled-up asparagus sandwiches tied with chives

These sandwiches are perfect for an afternoon tea menu. They are easy to make, but look extra special.

  1. Drop the asparagus spears into a pot of boiling water and cook them for 3 minutes. Immediately remove the spears from the pot and immerse them in ice-cold water to refresh their colour. Drain the excess liquid from them with a sheet of paper towel. If you like, drizzle a little balsamic reduction over the spears for added flavour.
  2. Flatten each slice of bread with a rolling pin.
  3. Spread each slice with the butter and cream cheese, then season with salt and pepper.
  4. Place a couple of asparagus spears at the one end of each slice, then roll up and secure with a chive, carefully tied in a knot. For artistic effect, ensure that the asparagus spears are visible at the sides of each sandwich roll.
  5. Cover well with clingfilm until you’re ready to serve.

Makes 10

For a greater number of sandwich rolls, allow for two or more asparagus spears per slice of bread and a chive per sandwich.

Warm phyllo parcels with Brie and cranberry or fig preserve

These are a party favourite – and my husband’s speciality. In fact, when we invite our close friends around for tea, they always ask if he’ll be making them! As fast as Marcel’s parcels come out of the oven, they disappear …

  1. Preheat the oven to 180°C. Grease a 12-cup muffin tray with a little of the melted butter.
  2. Cut each sheet of phyllo pastry into 4 long strips, and then each strip into 3 equal pieces (almost squares). Brush each piece with melted butter as you layer it, lightly pushing one ‘square’ of phyllo into the cup of the muffin tray, then positioning another square on top at an angle to form a star shape, and finally placing a third layer on top. Repeat to make 12 cases.
  3. Bake the cases for about 10 minutes until they are just starting to turn golden-brown, taking care that they do not burn.
  4. Fill each case with a little piece of the Brie (divided equally among the cases), a piece of fig or dollop of fig preserve, a slice of prosciutto (if using) and half a teaspoon of crème fraîche. Return to the oven until the cheese just starts to melt – this will only take a few minutes.
  5. Serve immediately.

Makes 12

You can prepare the phyllo cases up to the end of step 3 and then freeze them (place in a single layer in an airtight container). Simply fill and bake them from frozen for a few minutes on the day. For an alternative filling, bake the phyllo cases and then fill them with slices of smoked salmon, crème fraîche and a sprig of dill.

Angel food cake

Feather light and made without fat, angel food cake is a wonderful addition to the tea table. Slice it in half (or thirds) and sandwich the parts together with lots of freshly whipped cream and fruit. For something different, drizzle over a white chocolate ganache.

* The weight of the egg whites should be about 280g. Woolworths sells egg whites by weight.

  1. Preheat the oven to 180°C.
  2. Sift together the 160g castor sugar with the flour twice, then set aside.
  3. Whisk the egg whites in a mixing bowl until just foamy, then add the salt and the cream of tartar.
  4. Whisk the egg white mixture (on medium speed if using an electric beater) until it reaches a medium-peak stage (stiff but not dry), then add the 150g castor sugar a tablespoon at a time until the mixture is smooth, thick and glossy.
  5. Add the vanilla extract (or other flavouring or colouring) and whisk for a further minute until combined.
  6. Fold in the sugar-flour mixture with a metal spoon.
  7. Pour the batter into an ungreased angel food cake tin and bake for 35–45 minutes or until the cake is springy to the touch.
  8. Leave the cake to cool upside down in its tin.

Makes 1 cake

Note: If you would like to add a hint of colour to the cake, use a drop of food or gel colouring.

Whole orange and hazelnut torte

The chocolate, orange and hazelnuts work together in harmony to produce a cake that is deliciously different, moist and flavourful. The recipe also freezes well. Although the cake is smothered with a warm chocolate ganache, as an alternative pour an orange syrup over the cake while it’s still warm from the oven.

Orange syrup (alternative topping)

  1. Place the whole orange in a saucepan and cover with cold water. Bring to the boil and simmer for about 45 minutes until tender. Allow the orange to cool.
  2. Preheat the oven to 180°C. Line a springform tin (approximately 24cm) with baking paper. Alternatively, grease the baking tin with butter and dust lightly with flour, shaking off the excess flour.
  3. Drain the orange and chop it up roughly into quarters (be sure to remove any pips). Transfer the pieces to the bowl of a food processor and process (preferable to pulsing them) together with the raisins or cranberries until they form a pulp.
  4. Add the ground nuts to the pulp.
  5. Sift together the flour, bicarbonate of soda, baking powder and salt.
  6. Add the softened butter, castor sugar, eggs and buttermilk to the dry ingredients and mix together in the (clean) bowl of an electric mixer for 2 minutes.
  7. Lastly, stir the orange pulp mixture into the cake batter.
  8. Pour into the prepared cake tin and bake for 1–11⁄4 hours.
  9. Remove from the oven and leave to cool before releasing the cake from the tin. Spread over a delicious chocolate ganache (page 186).
  10. As an alternative, make an orange syrup by heating the orange juice and rind with the sugar until the sugar has dissolved, then pour over the cake while it is still warm.

Makes 1 cake

Mum’s never-go-wrong chocolate profiteroles

My mum has been using this family recipe for years and is known for her éclairs (when profiteroles are formed into longer, ‘finger’ shapes). They’re economical to make and yet are always impressive, either as an eye-catching dessert or on the afternoon tea table.

For chocolate topping (optional)

* The number of eggs will depend on the size of the eggs. Make sure that the mixture is able to retain its shape when you spoon it out. Therefore, before adding the last egg, beat it with a fork in a separate bowl so that, if necessary, you don’t have to add the whole egg. This shouldn’t be necessary if you use ‘large’ eggs because these days they’re quite small. But definitely be careful if you use ‘extra-large’ or ‘jumbo’ eggs.

  1. Preheat the oven to 200°C. Line a baking sheet large enough for about 30 puffs with baking paper.
  2. Heat the water, butter and salt together in a saucepan to boiling point.
  3. Add the flour, all at once, with the saucepan still on the stove-top.
  4. Cook and stir the batter until it pulls away from the sides of the saucepan and forms a ball.
  5. Remove from the heat and leave the mixture to cool for a few minutes.
  6. Beat in the eggs, one at a time. Be careful to beat each egg until well blended before adding the next*. The mixture should appear shiny and be able to retain its shape.
  7. For profiteroles: Place teaspoonfuls of batter on the baking sheet, allowing a good space in between each blob. For éclairs: Pipe ‘fingers’ onto the baking sheet, leaving enough space in between each finger.
  8. Bake for 10–15 minutes until starting to colour, then reduce the heat to 180°C and bake until golden-brown (about another 15 minutes).
  9. Switch off the oven and leave for another 5–10 minutes before removing.
  10. As soon as you remove the puffs from the oven, prick them so that any air can escape.
  11. Place on a cooling rack and leave to cool completely.
  12. Store in an airtight container.
  13. For éclairs or profiteroles, slit open each puff and fill with stiffly whipped cream, slightly sweetened with icing sugar. Alternatively, make a small hole at one end of the éclair and pipe the cream into it. To serve as cream puffs, fill with cream, then dust lightly with icing sugar.
  14. To make the chocolate topping, place the icing sugar and cocoa powder in a small bowl and mix with a little amount of very hot water. Be careful not to add too much – the consistency should be spreadable but not runny. Spread the mixture over the top of each profiterole or éclair. Of course, if you really want to be decadent you could spread melted chocolate over the top.

Makes ± 30

For a savoury alternative

This is very popular! Fill profiteroles with a mixture of crème fraîche or cream cheese, small pieces of smoked salmon and a squeeze of lemon juice, then season the mixture well with cracked black pepper and some salt. Garnish with a sprig of dill.

Mum’s notes

Swedish-inspired spiced apple cake

Whenever I make this cake, and no matter what the time of year it may be, it makes me think of Christmas. It is probably the combination of fruit, spices and brandy that instantly puts me in a more festive mood. The cake is topped with fanned slices of apple and a crunchy layer of brown sugar, nuts and cinnamon. It is best eaten while still slightly warm from the oven, with a large dollop of clotted cream.

  1. Soak the cranberries (or raisins) in the brandy for a few hours or overnight. If you have forgotten to do so, heat them gently in the brandy to plump them up.
  2. Preheat the oven to 180°C. Grease and line a 24cm cake tin with baking paper.
  3. Mix together 50g of the pecan nuts, the brown sugar and cinnamon for the topping, then set aside.
  4. Finely dice 2 of the apples, and cut the third one into thin slices. Squeeze a few drops of lemon juice over all the pieces to prevent discoloration, then set aside.
  5. Sift together the flour, baking powder, nutmeg, mixed spice and salt.
  6. Cream the butter and castor sugar together until light and fluffy. Add the eggs, one at a time, mixing after each addition.
  7. Fold in the flour mixture using a metal spoon.
  8. Add the remaining pecan nuts, the two diced apples and the cranberries in their brandy. Pour the mixture into the prepared cake tin and fan the apple slices over the top. Sprinkle over the topping mixture.
  9. Bake for 1–11⁄2 hours or until a skewer inserted into the centre comes out clean.
  10. Leave the cake to cool in the tin for approximately 20 minutes, then turn out, dust with icing sugar and serve with clotted or whipped cream.

Makes 1 large cake

Swiss roll with a twist

The twist here is to use a hint of food colouring to change an ordinary Swiss roll into something special. Filled with a strawberry and cream or blueberry mousse filling, this Swiss roll is simply scrumptious!

  1. Preheat the oven to 180°C. Line a Swiss roll tin (± 30 × 23cm) with baking paper.
  2. Whisk the eggs, vanilla sugar and castor sugar in a mixer until thick, pale and creamy (and when you lift the beater it leaves a ribbon trail).
  3. Using a metal spoon, fold in the cake flour, cornflour, salt and baking powder very carefully, together with the food or gel colouring, until all is mixed. Make sure there are no pockets of flour in the mixture.
  4. Pour into the prepared tin and bake for 10–15 minutes, or until the centre is just springy when you touch it.
  5. Turn out onto a slightly damp tea-towel that has been dusted with a little castor sugar. Leave for 2 minutes, then roll up – starting with a long side – and rolling inwards.
  6. When it is cool, unroll the sponge, spread with filling and re-roll.

Makes 1 cake

I have found with certain food colourings that it is best not to add the colour while whisking the eggs and sugar together, as this causes a loss of volume. To avoid this, rather fold in the colour when adding the dry ingredients.

Strawberry and cream or blueberry mousse filling

  1. Purée the strawberries or blueberries with 50g of the castor sugar (to taste).
  2. Whip the cream with the rest of the castor sugar, then add the vanilla sugar or vanilla extract.
  3. Fold in the puréed berries.
  4. Dissolve the gelatine in the boiling water, then add the cold water. When this is cool, fold into the strawberry-cream filling.
  5. Allow the mixture to set in the fridge for a couple of hours. Spread over the unrolled cooled sponge to make the Swiss roll.

You can freeze the Swiss roll with its strawberry and cream or blueberry mousse filling.

Ultimate white chocolate cake

I confess to being a little obsessed with finding the perfect recipe for things and this cake proved no exception. I have experimented with numerous white chocolate cakes to achieve this moist and delicious version, which has a range of ingredients that makes it different and appealing. For a special occasion, stack the cake in layers with buttercream icing. Alternatively, take a look at the suggested toppings below.

  1. Preheat the oven to 180°C. Grease and line 2 cake tins (20cm each, or smaller for a high, stacked cake).
  2. Sift together the flour, bicarbonate of soda, baking powder and salt.
  3. Cream together the butter and sugar until pale and creamy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla extract and orange rind.
  4. Mix in the oil until just incorporated. Using a metal spoon or a spatula, fold in the ground almonds.
  5. Add a little of the sifted ingredients to the mixture, followed by a little buttermilk, alternating in this way between dry ingredients and buttermilk.
  6. Fold in the chocolate pieces and the coconut (if using).
  7. Whisk the egg whites, then fold one-third into the batter. Once these are incorporated, gently fold in the remaining egg whites.
  8. Divide the batter equally between the prepared tins and bake for 50–60 minutes. Turn onto a wire rack to cool before icing.
  9. Ice the cake with one of the suggested toppings. The cake pictured was iced with white chocolate ganache (page 186) and decorated with broken pieces of white chocolate with whole almonds.

Makes 1 cake

Suggested toppings