Masala Chai Milk Cake
This simple cake is made with a 4-ingredient cake sponge and drenched in a three-milk mixture jam-packed with authentic masala chai flavor. Perfect for chai-lovers!
Equipment
- 7" square or round cake pan
- Electric or stand mixer
- Silicone spatula
- Hand whisk
Ingredients
Cake Sponge
- 4 eggs, separated into whites and yolks
- 70 grams white granulated sugar
- 1 tsp vanilla essence
- 80 grams all-purpose flour
Chai Milk Mixture
- 400 ml full-fat milk
- 14 grams tea leaves
- 14 grams sugar
- Whole spices of your choice
- 140 ml condensed milk
- 80 ml evaporated milk
- Sweetened whipped cream and Parle-G (for topping)
Instructions
Cake Sponge
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks with vanilla until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.4 eggs, separated into whites and yolks, 70 grams white granulated sugar, 1 tsp vanilla essence
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.80 grams all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 20-30 minutes, until a toothpick comes out clean from the center.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it chill in the fridge for at least 3-4 hours. Make sure to reserve some milk for serving.
- Top the cooled cake with sweetened whipped cream and crushed Parle-G, and serve cold with the reserved milk.Sweetened whipped cream and Parle-G (for topping)
Chai Milk Mixture
- Make the chai: Place the milk, tea leaves, sugar, and whole spices of your choice in a saucepan and bring it to a boil on high heat, then let it simmer on low heat for 10-15 minutes and strain.400 ml full-fat milk, 14 grams tea leaves, 14 grams sugar, Whole spices of your choice
- Mix the cooked chai with the condensed and evaporated milk with a hand whisk until combined.140 ml condensed milk, 80 ml evaporated milk
Notes
Make Ahead:
This dessert can be made the night before. I recommend serving it within 24 hours.
Storage:
The cake can be stored in the fridge for up to 3 days in an airtight container.