Eggless Chai Cake
this eggless treat last week which turned out pretty well. So I went bold this time as well and substituted eggs with condensed milk and baking soda. The cake turned out light, moist and completely melt-in-your-mouth. The buttercream frosting added that extra hint of chai. A rich Indian flavour married perfectly to a western-style dessert! Teesta cut the cake in the evening, a cake she could never taste. But I still feel that of all the people I have baked for and will bake for, this birthday cake will always, always be dearest to me. Happy Birthday Teesta! May this be just the beginning of a series of "Guilt Free" birthday cakes for you. :)
For the cake:
Flour: 125 gm
Caster Sugar: 25 gm
Condensed milk: 225 gm
Butter: 60 gm
Vegetable oil: 40 ml
Cardamom powder: 1/2 tsp
Baking powder: 1 1/2 tsp
Baking soda: 1/2 tsp
Chai/milk tea (or masala tea if you so wish): 80 ml (without sugar)
For the frosting:
Butter, softened at room temperature: 4 tbsp
Icing sugar: 4 tbsp
Green cardamom, powdered: 1
Cinnamon powder: 1/4 tsp
Chai/tea (made with 2-3 tbsp milk and 1 tsp chai, boiled till reduced to half): 1 tbsp
1. In a bowl, sift flour, baking powder, baking soda and set aside. Mix cardamom powder with sugar.
2. Cream butter and sugar using a hand blender. Add oil and continue mixing till smooth and fluffy.
3. Add the condensed milk and beat till well incorporated. Now add the chai/tea and continue blending till pale and creamy.
4. Put away the blender and add flour gradually folding it into the batter until just combined.
5. Preheat oven to 180º Celsius and line a round cake tin with baking parchment. Butter the base and sides thoroughly.
5. Pour the batter inside the pan and bake for 22-24 minutes till a cake tester comes out clean. Allow to rest on wire rack for 10-15 minutes before unmoulding it.
6. In the meantime, make the frosting. Take butter and sugar in a bowl and whisk well.
7. Add cardamom and cinnamon powder. Add the prepared chai mixture through a sieve and mix gently. Make sure you add exactly 1 tbsp and not a bit more or else, your frosting will curdle.
8. Refrigerate for an hour for the buttercream to absorb all the flavours and colour from the chai.
9. Spread it all over the surface of the cake with a spatula. You can have it straightaway or refrigerate it for 2-3 hours before cutting it.
10. Enjoy a slice of chai cake with a hot cup of chai!
A dessert a week challenge: Week 24