Description
One nine-by-thirteen-inch chai milk-soaked sponge, cut into twelve portions.
Ingredients
Scale
- 5 eggs Large eggs
- 3/4 cup Granulated sugar
- 1 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1 cup Whole milk, for infusion
- 3 bags Chai black-tea bags
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 cup Heavy cream
- 2 tablespoons Confectioners' sugar
Instructions
- Heat oven to 350°F. Beat five eggs with 3/4 cup granulated sugar until thick and pale. Fold in 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Spread in a greased 9-by-13-inch dish.
- Bake approximately 30–35 minutes until sponge springs back and the egg-containing center reaches 160°F. Cool about 30 minutes. Meanwhile warm 1 cup whole milk, steep three chai tea bags ten minutes and remove bags; cool.
- Whisk cooled chai milk with one 12-oz can evaporated milk and one 14-oz can sweetened condensed milk. Poke the cooled sponge all over and pour milk mixture slowly, allowing absorption. Cover and refrigerate at least 3 1/2 hours.
- Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks, spread over chilled cake and cut twelve provisional pieces. Test sponge absorption, chai strength and dish depth.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: 30–35-minute sponge bake, approximately 30-minute cool and at least 3 1/2 hours chilled soak; four hours additional total; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 35 minutes
- Category: Cakes
Nutrition
- Serving Size: One twelfth of the cake