This is what happens when I melded my grandmother’s “hot milk cake” with my love of spiced, sweetened milk tea!
I made this first for a friend’s birthday party two or three years ago and thought I’d blogged the recipe then, but when I made a video about how to bake it this past week, I couldn’t find the recipe here! Well, that problem can’t stand, so here it is.
Notes: “Double for birthdays” says the original, so if you want a 9″x13″ cake, do. Otherwise it fits nicely in a 9″ or 8″ square, or perhaps a dozen cupcakes (haven’t tried that but bet it would work).
Grease your pan, and preheat the oven to 350F (180C).
Sift or whisk together:
- 1 cup flour
- 1 tsp baking powder
- a pinch of salt
- 2 sleeves of milk tea powder, if available
- 1 tsp chai tea spices
- 1/2 cup milk
- about two servings of tea and spices (or double this if you’re not putting milk tea powder in with the flour)
Strain/remove the solid bits from the milk once it’s brewed nicely, then mix in:
- 2 Tablespoons butter
- 1/2 tsp vanilla
- 2 eggs
Beat the whites till soft peaks form, then beat the yolks separately for about half as long, then beat them both together. Add:
- 1 cup sugar
Beat the eggs and sugar till thick and smooth, about 5 minutes by hand or perhaps a couple minutes with an electric mixer.
Add the other two mixes in turns: 1/3 of the flour mix, 1/2 of the milk mix, 1/3 flour, 1/2 milk, 1/3 flour. Once everything is combined, pour it into the cake pan and bake for 25-35 min (depending how deep the batter is in the pan). Test with a toothpick poked in the middle to see if it comes out clean.
To me, this cake is perfectly sweet and spicy, but if you have more American tastes, you may want to whip up some cream with a bit more spice and sugar in it to put on top!