Chai Buttermilk Spice Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/2 cup boiling water
• 6 chai tea teabags
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup block-style fat free cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar, divided
• 1/2 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 cup fat-free buttermilk
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• cooking spray
• 1/4 cup powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 pour boiling water over tea bags in a bowl; steep 5 minutes. remove and discard tea bags; cool to room temperature.
• 3 lightly spoon flour into dry measuring cups; level with a knife. combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
• 4 place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
• 5 add 1/4 cup granulated sugar and brown sugar; beat until well combined. beat in brewed tea and vegetable oil.
• 6 add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• 7 using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
• 8 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.
• 9 gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
• 10 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.
• 11 cool in pan on a wire rack. sprinkle with powdered sugar.