Description
Ingredients
For the Sponge Cake
-
1 ½ cups all-purpose flour
-
2 tsp baking powder
-
¼ tsp salt
-
5 eggs (separated)
-
1 cup granulated sugar (divided)
-
¾ cup whole milk
-
1 tsp vanilla extract
For the Tres Leches Soak
-
1 cup whole milk
-
1 can evaporated milk (12 oz)
-
1 can sweetened condensed milk (14 oz)
-
1 tbsp masala chai spice blend
-
4–5 black tea bags (or 1 tbsp loose black tea)
For the Topping
-
1 cup heavy cream
-
½ tsp vanilla extract
-
Optional: chai-date caramel (12 Medjool dates blended with coconut milk + spices)
Garnish: pistachios, almonds, rose petals, or cinnamon
Instructions
-
Bake Sponge: Beat egg yolks with sugar, add milk and vanilla, then mix with flour, baking powder, and salt. Whip egg whites with sugar until stiff peaks form, fold into batter. Bake at 350°F for 35–40 minutes.
-
Infuse Milks: Heat whole milk + evaporated milk with tea and chai spices. Simmer, then stir in condensed milk. Strain and cool.
-
Soak Cake: Poke cooled cake with fork, pour chai milk mixture over evenly. Chill for at least 3 hours.
-
Make Whipped Cream: Beat heavy cream with vanilla until soft peaks form. Fold in optional chai-date caramel.
Assemble: Spread whipped topping over chilled cake, garnish, slice, and serve.
Notes
-
Best made a day ahead for flavor absorption.
-
Vegan version: use coconut cream, almond milk, and aquafaba.
-
Gluten-free: replace flour with a GF blend.
-
Adjust spice levels to preference—cardamom and cinnamon add warmth, while cloves and pepper bring heat.
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking & soaking
- Cuisine: Fusion (Indian & Mexican)
Nutrition
- Calories: 470 kcal
- Sugar: 55 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 70 g
- Fiber: 2g
- Protein: 10 g