Sky High Chai Cake
~ Mary ~
A birthday month can never have too much cake. Here’s another Sky High inspiration that would work better as a sheet cake due to the slip sliding away these layers did with the delicious gooey frosting. I’ve had this earmarked for over a year and am so glad I didn’t wait a minute longer to try it.
Having tried several Sky High cakes, I trolled the interweb to see what others’ thoughts were. I made some changes from the get-go so that we’d get some serious flavor the first time around. Her (Alisa Huntsman’s) cakes are always lovely, but sometimes they just leave me wanting more. Flavor that is……..not cake (although, more cake is always nice, too). The results were STELLAR – this one’s a knockout that will surely bring you oooos and aaaahs.
If you like cake there’s a slew of it right here!
one year ago: Jamie Oliver’s Butter Beans
adapted from Sky High Cakes cookbook
pre-heat oven to 350°
grease three 8″ round pans and line the bottoms with parchment and grease that too.
Cut open 6-7 bags of Chai Tea
grind the tea in a spice or clean coffee grinder then strain through a fine sieve until you get
2 Tablespoons worth, set aside.
In a medium mixing bowl whisk together and set aside:
1/3 Cup Whole Milk
4 Whole Eggs
3 Egg Yolks
2 tsp Vanilla Extract
In a large mixing bowl combine:
2 3/4 Cup Cake Flour
2 Cups Sugar
4 1/2 tsp Baking Powder
1/2 tsp Cardamom
1/2 tsp salt
your 2 Tbsp ground Chai Tea
Beat on low for 30 seconds to blend then add:
2 sticks Unsalted Butter softened
1 Cup Whole Milk
Beat on low until blended then turn to medium speed and beat until light and fluffy.
Add your reserved egg mixture in three installments – mixing just to incorporate and scraping down the bowl and after each addition.
Divide batter equally among your pans.
Bake at 350° for 25-28 minutes or until a wood toothpick comes out clean. You do not want to over-bake they dry out in a hurry – they do NOT need to brown and pull away from the edges – it just needs to be done in the center.
Cool on rack for 10 minutes then invert and remove parchment paper.
Cool completely before frosting.
Honey – Ginger Frosting
In a food processor combine and process until smooth and well blended:
1 Cup Powdered Sugar
8 ounces Cream Cheese
1/4 Cup Unsalted Butter
1/2 Cup Honey
1/2 tsp Vanilla
2 Tbsp grated Fresh Ginger