Prep 15 mins
Cook 35 mins
Cooking Light 2003.
- 1⁄2 cup boiling water
- 6 chai tea teabags
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup 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
- 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.
I love chai and had buttermilk on hand, so I decided to try this cake. I ended up loving it. When it was baking it looked a little dry, but it turned out very moist and delicious. I put powdered sugar on top, but I'm sure it would be good with a cream cheese frosting or fresh fruit as well. I ate it for breakfast one morning too, and it was wonderful. This recipe's a keeper.