Mountain Chai Sponge Cake Recipe

Name: Mountain Chai Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup milk; 6 chai tea teabags; 3/4 cup water, hot; 1/4 cup butter, melted; 1/4 cup cocoa powder; 6 egg yolks; 6 eggs; 1 1/2 cups sugar; 1 1/2 cups flour; icing (optional) or powdered sugar (optional)

Servings: persons

1
Steep 6 bags in 3/4 cup hot water overnight.
2
Next day: Squeeze liquid out of bags and toss bags away.
3
Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
4
Set aside.
5
Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
6
Then place mixture in a mixer and whip until tripled in volume.
7
Cool for about 5 minutes.
8
Fold the flour and tea mixture into the whipped eggs.
9
Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
10
Spread batter into pan.
11
Bake at 375 degrees for 10-12 minutes.
12
Place on a cooling rack for 5-10 minutes, then remove from pan.
13
Icing is optional or dust with powdered sugar before serving.

1006

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup milk, 6 chai tea teabags, 3/4 cup water, hot, 1/4 cup butter, melted, and more.

Yes, Mountain Chai Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mountain Chai Sponge Cake

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