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Chai Cake with Green Tea Buttercream Frosting

  • 12
    SERVES
  • 50 min
    PREP TIME
  • 25 min
    COOK TIME

Submitted by Regina Barnes

Ingredients

  • 1 teaspoon of each : ground ginger, cinnamon, cardamon and cloves
  • 1/4 teaspoon ground black pepper
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup half and half milk
  • Frosting: 5 egg whites
  • 1 1/4 cup granulated sugar
  • 2/3 cup light corn syrup
  • 2/3 cup green tea ( I take 2 green tea bags and place in 2/3 cup boiling water and let steep)
  • 1 1/3 cups unsalted butter, very cold and chopped into small cubes
  • 2 2/3 cups Crisco shortening, very cold and chopped into small pieces
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Directions

1. In small bowl , combine ginger, cinnamon, cardamon, cloves and pepper . Set aside.
2. Cream butter and sugar until light and fluffy. Add egg and vanilla.
3. In another bowl sift together cake flour, baking powder, salt and spice mixture. Gradually combine with creamed mixture alternately with milk, beating well after each addition.
4. Preheat oven to 350 degrees F. Prepare (2) 8 inch cake pans. Place bottom of each pan with parchment paper, grease and flour pans.
5. Bake cakes for approximately 24 to 30 minutes. Cool completely before frosting.

 

Frosting
1. In sauce pan, combine sugar, corn syrup and green tea water. Bring to a boil over medium-high heat. Stir only until sugar is dissolved. Heat to 230 degrees F. or until the small amount of syrup dripped from a spoon forms a soft thread. About 1 to 2 minutes.
2. Remove sugar mixture from the heat and set aside.
3. Whip egg whites with electric mixer until whites can hold a stiff peak, pour sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour your syrup to quickly or it will end up in the bottom of the bow.. When the syrup is all incorporated, continue to mix for 10 minutes to allow to cool. The egg whites will appear fluffy and glossy!
4. Add pieces of cold butter about a piece or two at a time and continue to whip beating at medium to low speed. Then do the same with the cold shortening. The frosting will break down and looked curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla and cinnamon. Store at room temperature for up to 2 days , or in the refrigerator up to 1 week. Here at Cowan Station Honey Farm, sweet is not a new concept. We raise lots of bees and love celebrating all kinds of holiday’s including the ones we invent ourselves such as “ National Turnip Picking Day.”

Here on the farm we raise bees, chickens, fruit trees, many types of berries and of course Basset Hounds. Holmes, our basset welcomes the folks that come to our small shop here on the farm to purchase honey and natural jams we process. No chemicals allowed here. We are members of Ky. Proud and Fleming County Farmers Market and members of the Fleming Mason Energy . On this postage stamp farm, my husband and I try to educate people on how to be able to grow most of your foods without pesticides, herbicides and chemicals.

As earlier stated, we love to celebrate holidays and lots of church socials. I enjoy the taste of this spicy blend of flavors of Chai tea in this wonderful cake. It is a great desert to end fantastic meals that even the Grandchildren enjoy! The icing is a very fluffy, meringue buttercream that is not to sweet and withstands warm temperatures of the summer birthday picnic. Whatever the season, this is a great dessert that you can be proud to serve to family and friends.

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