Chai Cake with Ginger-Orange Buttercream Icing | How to make Chai Cake with Ginger-Orange Buttercream Icing

By Vijetha Rangabashyam  |  4th Aug 2015  |  
4 from 1 review Rate It!
  • Chai Cake with Ginger-Orange Buttercream Icing, How to make Chai Cake with Ginger-Orange Buttercream Icing
Chai Cake with Ginger-Orange Buttercream Icingby Vijetha Rangabashyam
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

79

1





About Chai Cake with Ginger-Orange Buttercream Icing Recipe

The idea of chai, some ginger and orange just sounded right in my mind. The cake is rather perplexingly beautiful – on the one hand you are teased by this subtle pungency, from cinnamon, cloves, ginger and cardamom and suddenly you are hit by this zing from orange zest. Think of a cup of masala chai, if you will, and imagine that it has shape shifted into a cake with orange icing – that is your chai cake with ginger-orange buttercream frosting.

Chai Cake with Ginger-Orange Buttercream Icing

Ingredients to make Chai Cake with Ginger-Orange Buttercream Icing

  • 220 g (1 cup) Caster sugar
  • 150 g (1/2 cup + 2 tbsp ) butter softened
  • 130 g (1 cup) Plain flour
  • 3 eggs
  • 1 tsp chai powder
  • ½ tsp baking powder
  • ĵ tsp salt
  • ½ tsp ground cinnamon
  • Pinch of dried ginger powder
  • Pinch of ground cloves
  • Pinch of ground cardamom
  • 300 g (2 cups) Icing sugar sifted
  • 200 g (1 cup plus 2 tbsp) butter softened
  • 2 tbsp honey
  • ½ tbsp Orange zest
  • ½ tsp Fresh ginger grated

How to make Chai Cake with Ginger-Orange Buttercream Icing

  1. Preheat the oven to 180 C. Line two 7 inches round cake tins with parchment paper. Set aside
  2. For the cake, combine all the dry ingredients (including the spice powders) in a bowl. Mix and set aside.
  3. Bring the chai powder and 75 ml cup of water to the boil. Take off heat, strain the chai and discard the dregs. Set the brew aside.
  4. Now, in a bowl, beat the butter and sugar for 5 minutes with an electric beater. Add eggs one at a time and continue to beat. Fold in the dry ingredients, little by little, and cut and fold till all the ingredients are combined.
  5. Finally, add the prepared brew to the batter and fold to combine.
  6. Pour the batter in two equal halves, into the prepared tins and bake for 30 minutes until brown and risen.
  7. Once the cakes are done, allow them to cool on a wire rack.
  8. For the icing, sift the icing sugar on a parchment paper. Lightly beat the softened butter until fluffy. Add the icing sugar, little by little and beat for 5 minutes until smooth and fluffy. Add honey, orange zest and fresh ginger and beat for 2 more minutes.
  9. Plop half the buttercream over one cake. With an offset spatula spread the butter cream, making sure the edges are left untouched. Sandwich with the other cake on top. Pour the remaining buttercream on top and spread it smoothly again.
  10. Refrigerate until serving. Before serving, leave the cake at room temperature for half an hour.

Reviews for Chai Cake with Ginger-Orange Buttercream Icing (1)

Sakshi Khanna3 years ago

How lovely! will definitely try this out for chai time with my girls!
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