Vanilla chai tea latte cake
Sponges: 200g (7oz) soft light brown sugar 200g (7oz) margarine 3 large (7oz) eggs 170g (6oz) self-raising flour 30g (1oz) instant vanilla chai 2 tbsp milk 1/2 tsp cinnamon 1/2 tsp vanilla extract
Cream cheese butter icing: 300g icing sugar 50g softened butter 175g cream cheese a few drops of vanilla extract
Preheat the oven to 180C/Gas 4. Grease and line two 20cm round cake tins. Beat together the sugar and margarine until light and fluffy. Add eggs one at a time, beating between each addition, and add a tablespoon of the flour with the last egg to stop the mixture from curdling. Add the flour, chai, milk, cinnamon and vanilla and mix everything together until just fully incorporated. Divide the batter between the two tins and bake on the middle shelf of the oven for approx. 25 minutes until risen, golden and springy to touch. Leave to cool in the tins for around 5 minutes before turning out onto a wire rack.
For the icing just beat everything together for a few minutes until light and fluffy and use to fill and top the cake. For some reason the butter stayed a bit lumpy with me but wasn't too visually horrifying and still tasted fine. Finish with a dusting of cinnamon.
Adapted from: cakesfromkim.blogspot
original recipe from: whatdoyoumakeofmycake.blogspot
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