Ingrédients pour Chai Buttermilk Spice Cake
- 1 cup boiling water
- 2 chai tea bags
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 ounces fat-free cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 cup fat-free buttermilk
- 4 large egg whites
- 1 teaspoon cream of tartar
- cooking spray, for greasing pan
- powdered sugar, for dusting
- flour, for greasing pan
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chai Buttermilk Spice Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chai Buttermilk Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a small bowl, pour 1 cup boiling water over 2 chai tea bags. Steep for 5 minutes.
- Remove tea bags and discard. Let the tea cool to room temperature.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, cream together 8 ounces cream cheese (softened) and ½ cup (1 stick) unsalted butter until light and fluffy.
- Gradually add ¾ cup granulated sugar and ½ cup packed light brown sugar, beating until well combined.
- Beat in the cooled chai tea and ½ cup vegetable oil.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites with a mixer at high speed until foamy.
- Add 1 teaspoon cream of tartar and beat until soft peaks form.
- Gradually add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the batter.
- Gently fold in the remaining egg whites until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
78g
Fat
15g
Carbs
13g