Mountain Chai Sponge Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• Steep 6 bags in 3/4 cup hot water overnight.
• Next day: Squeeze liquid out of bags and toss bags away.
• Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
• Set aside.
• Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
• Then place mixture in a mixer and whip until tripled in volume.
• Cool for about 5 minutes.
• Fold the flour and tea mixture into the whipped eggs.
• Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
• Spread batter into pan.
• Bake at 375 degrees for 10-12 minutes.
• Place on a cooling rack for 5-10 minutes, then remove from pan.
• Icing is optional or dust with powdered sugar before serving.

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
• Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
• Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. Be very careful not to get the yolks too hot or they will cook.
• Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. Mix and let sit while you whip the egg whites.
• Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
• Sift the flour into the egg yolk mixture and combine. The mixture may be stiff but don't worry about it.
• Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
• Add the remaining egg whites and fold them into the lightened batter.
• Spoon the batter into the prepared Bundt pan. If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
• Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. Unmold the bundt cakes and let cool completely.
• Serve with tea and enjoy!