Chai Buttermilk Spice Cake

Recipe by dicentra
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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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