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!
