Description
A delicious chai-infused milk cake topped with whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup whole milk (or alternative)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 tsp masala chai spices (cinnamon, cardamom, cloves)
- 1 tsp vanilla extract
- 1 cup heavy whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Whisk together flour and baking powder in a bowl.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually add milk, vanilla extract, and spices; mix well.
- Pour batter into the pan and bake for 25-30 minutes until golden brown.
- Mix sweetened condensed milk and evaporated milk in a bowl. Poke holes in the cooled cake and pour the milk mixture over it.
- Chill in the fridge for at least an hour or overnight.
- Whip heavy cream until stiff peaks form and spread on top before serving.
Notes
- For a lighter cake, consider using low-fat milk.
- Chilling the cake overnight enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg