Chai Tres Leches

@lovevivvChai-spiced tres leches cake!🍰 recipe is posted in my bio! #bakingszn #summerdessert #treslechescake #tresleches #chaitea #chai

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Ingredients:

• 4 eggs, w/ yolk and egg whites separated

• 1/2 cup of granulated sugar

• 1 cup of all-purpose flour, spooned and leveled

• 1 tbsp + 1 tsp of baking powder

• 1 1/4 tsp baking soda

• 1 tsp of vanilla extract

• 1 - 1 1/2 tbsps of chai powder (I used Chamberlain Coffee’s chai, I like that it’s a latte mix so it’s already sweetened)

Milk mixture:

• 3/4 cup of evaporated milk

• 1 (14oz) can of condensed milk

• 1 cup of milk

• 1 tbsp of chai powder

For whipped cream topping:

• 1 cups of heavy cream

• 1/2 tbsp of chai powder

• 2-3 tbsps of granulated sugar

*milk mixture measurements can be changed to your liking. Add more if you want it more moist, and vice versa

** all chai measurements can also be changed to your preference! So if you don’t want the matcha to be overbearing, you can add less, and vice versa

Directions:

• Preheat oven to 350 F and grease/butter a pan then set aside.

• Separate the egg yolks from the egg whites.

• In a bowl, beat the egg whites until fluffy with soft peaks.

• Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.

• Add in the vanilla extract and mix.

• In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and chai.

• Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.

• Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.

• While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, milk, and chai until combined.

• Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.

• Pour the milk mixture over the entire cake.

• Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.

• After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the granulated sugar and chai. I would recommend sifting your matcha in. Continue mixing on medium to high speed until soft peaks form.

• Spoon the whipped cream onto the cake, spread with a spatula or butter knife.