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Chai Chiffon Cake with a White Chocolate and Cream Cheese Icing

Chai Chiffon Cake with a White Chocolate and Cream Cheese Icing

Recipe by Meghan Mavrodaris
See more of Meghan’s creations: instagram.com/coconut_lime_catering

FOR THE CHIFFON:

Preheat oven to 165 degrees 

Prepare pans with baking paper at the bottom, don’t grease the sides 

DRY INGREDIENTS:
2 cups flour
3/4 sugar 
Chai spice: 3 TBS ground cinnamon  1 TBS  ground cardamon, 3/4 tsp ground nutmeg, 1/4 teaspoon ground cloves, 1/8 black pepper
2 tsp baking powder 
1/2 teaspoon salt 

Sieve 

WET INGREDIENTS:
1 cup water 
1/2 oil 
1/4 lemon juice 
6 egg yolks 
1 TBS vanilla essence 

Beat

Method

Whip up 8 egg whites, at soft peak add 3/4 cup caster sugar SLOWLY. 

Beat wet ingredients with dry ingredients  for 2 minutes 

 

Fold in egg whites slowly.

Pour it into prepared pans and cool for 45 min.

 

For the icing 

250 grams white chocolate 

500 grams Philadelphia cream cheese 

250 grams mascarpone cheese

100 grams butter

125 grams icing sugar 

 

Cream butter. Add icing sugar and beat 

Melt chocolate and fold it into the mascarpone 

Beat the cream cheese slowly , fold in the mascarpone mixture and butter and icing sugar mixture.

Chill in fridge till ready!