This chai-infused tea cake is perfection | Food | Woolworths SA

Описание: Your afternoon cuppa will never be the same

Coffee breaks get all the glory but there’s something to be said for a calming cup of tea and a delicious slice of afternoon cake to go with it. Which is why we made this fantastic chai-infused cake with cranberry tea icing!

Chai hot milk sponge cake with pink cranberry tea icing
8 free-range eggs
560 g castor sugar
425 g cake ¬flour
2 T baking powder
Pinch fine salt
2 T lemon zest
2 T lime zest
2 cups milk
250 g butter
3 chai teabags
For the cranberry tea icing:
1 cup water
2 T sugar
2 Woolworths Cranberry, Apple & Cinnamon tea bags
1 T lemon juice
350 g icing sugar, sifted
Edible flowers or dried roses, to decorate

COOKING INSTRUCTIONS
1. Preheat the oven to 180°C and grease 2 x 30cm round cake tins. (We showed only one cake in the video but the batter makes two layers.)
2. Cream the eggs and castor sugar until light and fluffy.
3. Sift together the flour, baking powder and salt. Fold the flour mixture and lemon and lime zest into the egg mixture.
4. Heat the milk, butter and chai tea bags until the butter has just melted. Remove the tea bags. Stir the milk mixture into the batter until smooth.
5. Pour the batter into the tins and bake for 25–30 minutes. Allow the cakes cool on a wire rack before icing. 6. To make the icing, bring the water, sugar and cranberry tea bags to the boil. Remove from the heat and allow to cool. Strain.
7. Mix ¼ cup strong brewed tea with the lemon juice and icing sugar and stir until combined, adding a splash of tea to your desired consistency. Drizzle over the cakes to serve and sprinkle with dried rose petals or edible flowers.