Mountain Chai Sponge Cake Recipes

MIDSUMMER SPONGE CAKE

Steps:

• In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan. , Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour. , Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping. , For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened. , Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.

BEST EVER CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

MINI CHAI SPONGE CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
• Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. Be very careful not to get the yolks too hot or they will cook.
• Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. Mix and let sit while you whip the egg whites.
• Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
• Sift the flour into the egg yolk mixture and combine. The mixture may be stiff but don't worry about it.
• Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
• Add the remaining egg whites and fold them into the lightened batter.
• Spoon the batter into the prepared Bundt pan. If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
• Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. Unmold the bundt cakes and let cool completely.
• Serve with tea and enjoy!

MOCHA SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
• In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
• In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
• Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

MOUNTAIN CHAI SPONGE CAKE

Steps:

• Steep 6 bags in 3/4 cup hot water overnight.
• Next day: Squeeze liquid out of bags and toss bags away.
• Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
• Set aside.
• Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
• Then place mixture in a mixer and whip until tripled in volume.
• Cool for about 5 minutes.
• Fold the flour and tea mixture into the whipped eggs.
• Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
• Spread batter into pan.
• Bake at 375 degrees for 10-12 minutes.
• Place on a cooling rack for 5-10 minutes, then remove from pan.
• Icing is optional or dust with powdered sugar before serving.