Mountain Chai Sponge Cake

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READY IN: 36hrs 15mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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