Chai-Buttermilk Spice Cake

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.

Yield: 12 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.9g
  • Protein: 5.1g
  • Carbohydrate: 41.4g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 1.4mg
  • Sodium: 261mg
  • Calcium: 59mg

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

Preparation

  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.
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