Orange & Chai Latte Cake with Palm Sugar Icing
A light sponge cake with the flavours of chai and orange, and a salted palm sugar Swiss meringue buttercream. Try out this recipe. Recipe by Asian Inspirations.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Cake leveler
- Piping bag
- Microplane
- Stand mixer
- Cake pan
- Cake board
- Bread knife
- Fine-mesh sieve
- Sifter
- Oven
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Toothpick
- Parchment paper
- Refrigerator
- Measuring spoon
Ingredients
- 2 oranges (zest only)
- 90ml fresh milk
- 4 chai tea bags
- 140g cake flour
- 1¼ cup caster sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- 60g salted butter (melted, then cooled to room temperature)
- 4 egg yolks
- 2 tsp pure vanilla extract
- 4 egg whites
- 55g caster sugar
- 1 tsp cream of tartar
- 50g palm sugar (crushed or chopped)
- 1-2 pandan leaves (tied a knot)
- 25ml water
- 3 egg whites (room temperature)
- 80g caster sugar
- 150g unsalted butter
- ¼ tsp vanilla extract
- ¼ tsp salt
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