Rating: 4 stars
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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.

Carole Bloom
Recipe by Cooking Light October 2003

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Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

263 calories; calories from fat 29%; fat 8.6g; saturated fat 3.1g; mono fat 2.2g; poly fat 2.9g; protein 5.1g; carbohydrates 41.4g; fiber 0.7g; cholesterol 12mg; iron 1.4mg; sodium 261mg; calcium 59mg.
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