Description
To truly appreciate this dessert, it helps to break down what makes a chai tres leches cake so uniquely extraordinary. At its core, it is a creative and harmonious fusion of two celebrated culinary traditions. The foundation relies on a light, fluffy sponge cake baked to golden perfection. Unlike standard butter-heavy cakes, this batter relies heavily on whipped egg whites to create a web of tiny air pockets.
Ingredients
For the Cake
- 1 cup (125 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- 1 tsp vanilla extract
- ¼ cup (60 ml) whole milk
Chai Spice
- 1½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅛ tsp ground black pepper
For the Chai Three-Milk Mixture
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- ½ cup (120 ml) heavy cream
- 2 chai tea bags
- 1 tsp vanilla extract
- 1 tsp chai spice mixture
For the Topping
- 1½ cups (360 ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ tsp chai spice mixture
- Ground cinnamon, for dusting
Instructions
- Prepare the oven
Preheat the oven to 175°C (350°F). Grease a 9 × 13-inch (23 × 33 cm) baking dish and lightly dust it with flour. - Mix the dry ingredients
Whisk together the flour, baking powder, salt, and chai spices. Set aside. - Beat the egg yolks
In a large bowl, beat the egg yolks with ½ cup of the sugar for 2–3 minutes, until pale and creamy. Add the vanilla and milk. - Whip the egg whites
In a clean bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar and continue beating until medium-stiff peaks form. - Combine the batter
Gently fold the dry ingredients into the egg-yolk mixture. Fold in the whipped egg whites in two or three additions, being careful not to deflate the batter. - Bake
Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. -
Prepare the chai milk mixture
While the cake bakes, heat the heavy cream until steaming but not boiling. Remove from the heat, add the chai tea bags, and steep for 5–7 minutes. Remove the tea bags.Whisk the chai-infused cream with the condensed milk, evaporated milk, vanilla, and chai spice.
- Soak the cake
Let the cake cool for about 10–15 minutes. Using a fork or skewer, poke holes all over the surface. Slowly pour the chai three-milk mixture evenly over the cake, allowing it to soak in. - Chill
Cover and refrigerate for at least 4 hours, preferably overnight. This gives the cake time to absorb all the delicious chai milk. - Make the whipped cream
Beat the heavy cream, powdered sugar, vanilla, and chai spice until soft-to-medium peaks form. - Finish the cake
Spread the whipped cream over the chilled cake. Dust lightly with cinnamon or chai spice before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
Keywords: spiced tres leches cake, chai infused three milk cake, masala chai tres leches, spiced tea sponge cake