Chai Buttermilk Spice Cake

“Cooking Light 2003.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.
  4. Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
  5. Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
  6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  7. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
  8. 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.
  9. Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
  10. 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.
  11. Cool in pan on a wire rack. Sprinkle with powdered sugar.

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