This Saturday afternoon, my sister-in-law Selma, came over my parents house and surprised us with a magazine in one hand and a grocery bag of ingredients in the other (remember, I’m staying at my parents house, while our main floor kitchen and living room is being renovated)
She was ready to prepare a Chai-Spiced Layer Cake With Meringue Icing from the Fall 2012 INSPIRED magazine (IGA.ca page 32 and 33), the recipe, ingredients, directions and nutrition info is available in their website inspired.ca via this link.
I’m sharing this recipe with you because it was delicious and was a big hit with our family, everyone loved it and is perfect for fall. It warmed up my parents small kitchen, smelled delightful, sweet and spicy, just what we needed!
For you guys, I will copy the ingredients and recipe in my post from their website, but don’t forget to check out their complete and easy to navigate website. To receive recipes from inspired.ca , you can subscribe by e-mail or follow them on twitter from their site. (I am following them on twitter)
Ingredients: (from Inspired.ca)
|1 1/2 cups||milk||375 mL|
|10 bags||Sensations by Compliments Bold Chai Tea bags|
|3 cups||Compliments All Purpose Flour||750 mL|
|1 tbsp||baking powder||15 mL|
|1/2 tsp||salt||2 mL|
|2 cups||brown sugar||500 mL|
|1 cup||canola oil||250 mL|
|2 tsp||Sensations by Compliments Pure Vanilla Extract||10 mL|
|6||egg whites, room temperature|
|1 tsp||cream of tartar||5 mL|
|1/2 tsp||Sensations by Compliments Pure Vanilla Extract||2 mL|
|3 cups||sugar||750 mL|
|1 cup||water||250 mL|
Directions: (from Inspired.ca)
|1.||Preheat oven to 350°F (180°C). Grease and flour two 8-in. (20 cm) round pans. Set aside. In a medium saucepan, heat milk over medium heat, add tea bags, remove from heat and steep, 15 min. Remove and discard tea bags, set milk aside and cool completely.|
|2.||In a bowl, blend together flour, baking powder and salt. Set aside. Using an electric mixer (stand or hand-held) on medium, blend brown sugar, oil, eggs and vanilla until creamy, about 3 min. Reduce speed to low, alternately add in cooled milk and flour mixture and mix until smooth. Divide batter evenly among pans and bake on middle rack of oven 30 min. or until a toothpick comes out clean. Cool in pans 10 min. then remove to cooling rack to cool completely.|
|3.||Using mixer on medium, whip egg whites, cream of tartar and vanilla until soft peaks form, about 4 min. Set aside. In a large saucepan, combine sugar and water over medium-high heat and bring to a boil, stirring occasionally. Once boiling, cover, reduce heat to medium and cook, without stirring, until mixture thickens and a candy thermometer reads 240°F (116°C), about 4 min. Slowly pour sugar syrup into egg whites and whip until stiff peaks form, about 10 min.|
|4.||Slice top off each cake to create a flat surface then slice each cake in half horizontally. Place a dollop of icing on centre of serving dish, place 1 cake layer on top and spread an even layer of icing overtop. Repeat for remaining layers. Ice top and sides with remaining icing. Cake will keep covered, at room temperature, for up to 3 days.|
Selma, added strawberries on top of the cake because she knows that my nephew and I, adore strawberries.
Here is Selma, holding her delicious cake:
.Instead of using 10 individually wrapped tea bags of Chai, she only used 8, because the smell and taste was too strong (her personal taste)
.Use any desired topping on your cake, to give it your own personal touch, she used strawberries but could’ve easily used any other topping.
We loved it so much, our bellies and appetite is satisfied, so we are thinking of preparing this spicy dessert for Thanksgiving, Halloween or Christmas! (In our house cakes and desserts for the holidays are always a delight )
For this Halloween, I will prepare some delicious, decorated cupcakes for my son! can’t wait!