Chai Buttermilk Spice Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Cooking Light 2003. Ingredients:
1/2 cup boiling water |
6 chai tea teabags |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/3 cup block-style fat free cream cheese, softened |
1/4 cup butter, softened |
1/2 cup granulated sugar, divided |
1/2 cup packed light brown sugar |
1/4 cup vegetable oil |
1 cup fat-free buttermilk |
2 large egg whites |
1/2 teaspoon cream of tartar |
cooking spray |
1/4 cup powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
4. Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
5. Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
7. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
8. Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
10. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack. Sprinkle with powdered sugar.
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