Lily’s Chai Cake

Welcome back, friends.

If you’re into beautifully warm spiced treats, this cake is for you (even though it was created for a dear dear friend of mine).

Makes two 6” cake layers

Ingredients:

Sponge:

3 large eggs

237 ml milk of choice

4 bags Chai tea (I use Twinings)

270 g AP flour (reserve ~1/2 c to mix at the end)

250 g castor sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cardamom

1/4 tsp clove

227 g softened butter

2 tsp vanilla

Swiss Meringue Buttercream:

118 ml egg whites

294 g castor sugar

454 g unsalted butter, softened (but not warm) and cubed

1/2 tsp salt

1 tsp vanilla paste

Dusting Mix:

2 tbs confectioner sugar

1 tbs cocoa

1 tsp cinnamon

I prefer the reverse creaming method (dry ingredients + butter mixed first then adding wet ingredients) it makes for a delicate crumb, flatter tops, and there is less risk of over-mixing.

Making the Sponge

Preheat oven @ 350

Simmer the milk with the chai tea bags until fragrant and the milk becomes dark from the spices. Allow to cool.

Some of the liquid will evaporate while the tea steeps - add more milk to ensure all 237 ml will be added to the recipe.

Sift and combine all dry ingredients expect for the ~1/2 c reserved flour. Add in the softened butter with hand mixer until the mix resembles a sandy texture. Incorporate the wet ingredients and when just about fully combined add the reserved flour.

Grease and flour two 6” cake pans and distribute evenly. Bake for 30-35 minutes, checking fore doneness with a toothpick.

Allow to cool in the pans for ten minutes before transferring to a cooling rack.

Making the Swiss Meringue Buttercream

Using a doubler-boiler, whisk the sugar and egg whites together until all sugar has dissolved. Test frequently by rubbing the mixture between two fingers, if you still feel the grittiness from the sugar keep it going until completely smooth or when the eggs reach 160.

Transfer the warm eggs to a stand mixer and beat with the whisk attachment until cooled and you’ve reached a glossy, stiff peak (roughly 10-15 minutes). Replace the whisk with the paddle attachment and on medium speed beat in the butter one tablespoon at a time. Once all the butter has been folded in the salt and vanilla can be added.

Assembly

Once the cake layers are cooled we can start to build! I tend to use the “uglier” layer for the bottom. Smother with a generous amount of icing and spread over the surface, top with the second layer, flattest side up. Smother with more icing and work your way down the cake, filling in all crevasses to created a smooth base frost. Allow to chill for about 20 minutes or until firm. Coat again for the final layer of icing, either using a flat edger to make straight sides or swirl a spoon to create some fun texture.

Dust with the mixture of cocoa, sugar, and cinnamon and top with cinnamon sticks, star anise, and/or cardamom pods.