Willem’s Mountain Chai® Sponge Cake
Willem DeFroy, Chef at Celestial Seasonings Cafe, developed this unique and spicy tea cake. Enjoy! Yields one 12″ x 18″ cake.
1/4 cup milk
1/4 cup concentrated Mountain Chai tea (steep 6 bags of tea in 3/4 cup hot water overnight)
1/4 cup melted butter
1/4 cup cocoa powder
6 egg yolks
1 1/2 cup of sugar
1 1/2 cup flour
icing or powdered sugar (optional)
Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil. Set aside. Beat eggs and sugar over a warm water bath until warm, then place in a mixer and whip until tripled in volume. Cool for about 5 minutes. Fold in both flour and the cocoa mixture. Grease and flour dust a 12″ x 18″ baking pan and spread batter evenly. Bake in 375° oven for about 10-12 minutes or until center is dry. Place on a cooling rack. Icing is optional or dust with powdered sugar before serving.
From the “Cafe Recipe” Collection.