ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chai-Buttermilk Spice Cake

Yield 12 servings (serving size: 1 piece)
Chai tea is an Indian black tea perfumed with spices, such as cardamom, cinnamon, ginger, and cloves. Here, it delicately flavors a snack cake made tender by the addition of beaten egg whites.

Ingredients

  • 1/2 cup boiling water
  • 6 chai tea bags
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup (3 ounces) 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

Nutrition Information

  • calories 263
  • caloriesfromfat 29 %
  • fat 8.6 g
  • satfat 3.1 g
  • monofat 2.2 g
  • polyfat 2.9 g
  • protein 5.1 g
  • carbohydrate 41.4 g
  • fiber 0.7 g
  • cholesterol 12 mg
  • iron 1.4 mg
  • sodium 261 mg
  • calcium 59 mg

How to Make It

  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. Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

  4. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. 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. Gently stir one-third of egg whites into batter; gently fold in remaining egg whites. 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. Cool in pan on a wire rack. Sprinkle with powdered sugar.