The cake layers were light and fluffy with a strong warming spiciness thanks to the use of a generous amount of chia tea infused milk as. Does it get much better. Place the first cake on a plate then top with a large dollop of frosting. To add to the chai tea flavor the recipe calls for adding my favorite spice of all cardamom and some cinnamon. 1 and 1 3 cups of milk 6 chai tea bags without added sweetner such as tazo 4 whole eggs 2 egg yolks 2 teaspoons of vanilla extract 2 and 3 4 cups of cake flour 2 cups of sugar 4 and 1 2 teaspoons of baking powder.
For the honey ginger cream place all the ingredients in a food. And the frosting oh the gloriously thick honey sweetened cream cheese frosting dripping it s way down the side of the cake. Just lightly sweetened with both brown sugar and honey it s an ideal treat for a cold autumn afternoon. The cake slice april 09. The cake layers get its spicy note from chai tea i used the tazo brand and augmented with cinnamon and cardamom.
Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible. Featuring our newest blend of aromatic baking spices this perfectly tender cake mimics the flavors of a cup of ever popular chai tea. Chai cake with honey ginger cream wow. This cake is a maz ing. The cake itself is made with chai tea infused milk.
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Place the milk tea cardamom fennel and ginger in a small saucepan and place over medium low heat. Bring to a simmer and let bubble for 30 seconds. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles. Raise the spread to medium and beat until light and fluffy. I cut the cake recipe in half which provided enough batter for two 4 inch springform pans and 6 cupcakes.
I might go heavier on the cardamom next time. The flavor is delicate and reminded me more of a well balanced spice cake than of tea. I went the baby cake route again making a triple layer 4 inch cake. Beat on low speed for about 30 seconds the dry ingredients. Add the butter and the remaining chai milk and with the mixer on medium low beat to blend well.
Add the butter and the remaining chai milk and with the mixer on medium low beat to blend well. I might go heavier on the cardamom next time. Place the milk tea cardamom fennel and ginger in a small saucepan and place over medium low heat. Combine the flour sugar baking powder cinnamon cardamom and salt in a large mixer bowl. Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible.
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