I might go heavier on the cardamom next time. The cake itself is made with chai tea infused milk. Chai cake with honey ginger cream wow. In a standing mixer with a paddle attachment cream the butter and cream cheese until light and fluffy about 2 minutes. There are practically no words to describe how good this cake is.

Remove from heat and let steep 5 minutes. Does it get much better. Place the first cake on a plate then top with a large dollop of frosting. Regular readers will know i love my cakes and desserts with a bit of spice well this cake definitely ticked that box. And the frosting oh the gloriously thick honey sweetened cream cheese frosting dripping it s way down the side of the cake.

The cake slice april 09. Add the butter and the remaining chai milk and with the mixer on medium low beat to blend well. 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. Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible. Just lightly sweetened with both brown sugar and honey it s an ideal treat for a cold autumn afternoon.

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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. Combine the flour sugar baking powder cinnamon cardamom and salt in a large mixer bowl. 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. The cake layers get its spicy note from chai tea i used the tazo brand and augmented with cinnamon and cardamom.

Chai cake with honey ginger cream april 20 2009 23 comments. The flavor is delicate and reminded me more of a well balanced spice cake than of tea. I cut the cake recipe in half which provided enough batter for two 4 inch springform pans and 6 cupcakes. Raise the spread to medium and beat until light and fluffy. This cake is a maz ing.

Chai cake with honey ginger cream from sky high irresistible triple layer cakes by alisa huntsman and peter wynne ingredients. Featuring our newest blend of aromatic baking spices this perfectly tender cake mimics the flavors of a cup of ever popular chai tea. 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. Add in the powdered sugar vanilla extract and salt and whip to combine about 1 minute more. Place the milk tea cardamom fennel and ginger in a small saucepan and place over medium low heat.

Place the milk tea cardamom fennel and ginger in a small saucepan and place over medium low heat. Chai cake with honey ginger cream from sky high irresistible triple layer cakes by alisa huntsman and peter wynne ingredients. Chai cake with honey ginger cream april 20 2009 23 comments. 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. The cake slice april 09.

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Add in the powdered sugar vanilla extract and salt and whip to combine about 1 minute more. Remove from heat and let steep 5 minutes. I might go heavier on the cardamom next time.