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.
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
1/4 cup powdered sugar
How to Make It
Preheat oven to 350°.
Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
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.
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.