Mountain Chai Sponge Cake
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).