INGREDIENTS FOR CAKE
- 50 gms butter (room temp)
- 45 gms of oil
- 35 gms of castor sugar
- 400 ml of whole milk boiled with 2 tbsp tea leaves and 1 tbsp Shilpa’s Masala Mill Chai Masala and reduced (no sugar) to make around 300 ml of masala chai
- 200 gms condensed milk
- 130 gms of all purpose flour
- 15 gms milk powder
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Whipping cream, Shilpa’s Masala Mill Chai Masala, Marie’s biscuits and whole spices for frosting and decoration
INSTRUCTIONS
- Add butter, oil and sugar to a bowl.
- Whisk until light, pale and fluffy.
- Add the condensed milk and mix well.
- Add 210 ml of masala chai and mix well again.
- Sieve together the all purpose flour, baking soda, baking powder, milk powder and salt.
- Now add dry ingredients to the wet ingredients in two parts.
- Whisk well until no lumps.
- Do not over mix.
- Transfer the batter to a greased baking dish and bake in a preheated oven 180c for about 50 mins.
- Remove when toothpick inserted comes out clean.
- Cool the cake completely.
- Cut into two halves (can moisten cake with previously prepared masala chai).
- Whisk the whipping cream with icing sugar and Shilpa’s Masala Mill Chai Masala until stiff peaks.
- Spread it between the cake.
- Blend some Marie biscuits or glucose biscuits.
- Decorate cake with whipped cream, blended Marie biscuits and some whole spices.
- That’s it, enjoy this delicious, aromatic and Eggless Masala Chai Cake made with my amazing Chai Masala.
