A Light And Fragrant Chai Tea Infused Cake
Turn your favourite chai tea into a light, fluffy and beautifully spiced Chai Tea Chiffon Cake. Infused with fragrant chai tea, cinnamon and nutmeg, this chiffon has a delicate crumb and plenty of cosy spice in every bite.
The cake is covered in silky vanilla mascarpone frosting, then finished with a sprinkle of cinnamon and Biscoff biscuits. Light, creamy and warmly spiced, it’s a lovely treat to enjoy with a cup of tea.
Alright, let’s bake!
Why You’ll Love this Recipe
- Light And Fluffy – This chiffon cake has a soft, airy crumb that feels wonderfully light with every bite.
- Full Of Chai Flavour – Chai-infused milk, cinnamon, nutmeg and real chai tea leaves give the cake a lovely warm, fragrant flavour.
- Creamy Vanilla Mascarpone Frosting – The silky, lightly sweetened frosting complements the warm spices without overpowering them.
- A Beautiful Finish – Seven piped frosting dollops, a dusting of cinnamon and Biscoff biscuits make this cake as pretty as it is delicious.
- Perfect With A Cup Of Tea – Light, fragrant and not overly sweet, it makes a lovely afternoon treat or special dessert.
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Buy Now → Ingredients in this Chai Tea Chiffon Cake Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Cake Batter Ingredients
- Egg Yolks – Give the chiffon cake richness, colour and a tender crumb.
- Caster Sugar – Adds sweetness and helps create a smooth, pale yolk mixture.
- Vegetable Oil – Keeps the chiffon cake soft and moist.
- Milk – Provides moisture and is infused with chai tea to flavour the cake.
- Cake Flour – Creates a light and delicate crumb, perfect for chiffon cake.
- Ground Cinnamon – Adds warm, sweet spice and complements the chai flavour.
- Ground Nutmeg – Brings a subtle earthy warmth to the spice blend.
- Salt – Enhances the flavours and balances the sweetness.
- Chai Tea Bags – Two are used to infuse the milk, while the remaining tea leaves are added directly to the batter for a deeper chai flavour.
Meringue Ingredients
- Egg Whites – Create the light and airy structure that gives chiffon cake its signature texture.
- Caster Sugar – Sweetens and stabilises the meringue.
- Lemon Juice – Helps stabilise the egg whites and contributes to a more stable meringue.
Tips for Making the Perfect Chai Tea Chiffon Cake
- Use An Ungreased Chiffon Pan – Never grease the pan. The batter needs to cling to the sides of the pan as it rises, helping the cake achieve its height and airy texture.
- Let The Chai-Infused Milk Cool – After steeping the chai tea bags, allow the milk to cool before adding it to the egg yolk mixture. Hot milk can affect the texture of the batter.
- Don’t Overmix The Batter – Once the flour is added, mix just until combined. Overmixing can develop the gluten and make the chiffon less tender.
- Whisk The Meringue To Stiff Peaks – A stable meringue is essential for a light and fluffy chiffon cake. Make sure your bowl and whisk are completely clean and grease-free.
- Fold Gently – Fold the meringue into the batter gradually and gently to preserve as much air as possible. Stop once there are no visible white streaks.
- Remove Air Bubbles – After pouring the batter into the pan, gently tap the pan and run a skewer through the batter to release large and small air pockets. This helps create a more even crumb.
- Invert The Cake Immediately – As soon as the cake comes out of the oven, turn the pan upside down and leave it until completely cool. This prevents the delicate chiffon from collapsing.
- Cool Completely Before Frosting – Make sure the cake is completely cool before applying any frosting or decorations.
How to Serve
This Chai Tea Chiffon Cake is light and delicate enough for an afternoon treat, yet the vanilla mascarpone frosting and Biscoff topping make it feel special enough for dessert. It pairs beautifully with warm drinks, especially those that complement its cosy chai spices.
- With Chai Tea – The warm spices complement the chai flavour in the cake beautifully.
- With Black Tea – A classic cup of black tea makes a simple and comforting pairing.
- With Coffee – Serve with a latte or cappuccino for a lovely afternoon treat.
- At Afternoon Tea – Pair with finger sandwiches, scones and other small cakes.
- As A Dessert – Serve a chilled slice after dinner with an extra dusting of cinnamon.
How to Store
This chiffon cake is best enjoyed fresh, especially with the vanilla mascarpone frosting. Because the frosting contains mascarpone and double cream, keep the cake refrigerated and bring it out shortly before serving for the best texture and flavour.
- Refrigerate – Store the frosted cake in an airtight cake container and keep refrigerated.
- Best Within 2 Days – For the softest chiffon texture and freshest frosting, enjoy within 2 days.
- Keep Covered – Always keep the cake covered in the refrigerator to prevent it from drying out or absorbing other food odours.
- Before Serving – Let the cake sit at room temperature for about 10–15 minutes before serving so the frosting softens slightly.
- Biscoff Biscuit Reminder – The Biscoff biscuits will soften when refrigerated with the cake. If you prefer them to stay crisp, add them just before serving.
- Freezing – I wouldn’t recommend freezing this cake, as freezing can affect the delicate, airy texture of the chiffon cake.
Frequently Asked Questions
Yes. You can use chai tea powder, but the flavour and strength may vary depending on the brand. Adjust the amount to taste.
Chiffon cake needs to cling to the sides of the pan as it rises. Greasing the pan can prevent the batter from gripping the sides properly and may affect the cake’s rise.
Yes, you can. The chai-infused milk will still give the cake a lovely chai flavour, but adding the tea leaves gives it a deeper and more pronounced taste.
Absolutely. The chiffon cake is delicious on its own, but the vanilla mascarpone frosting adds a creamy sweetness that pairs beautifully with the warm chai spices.
Yes. Regular vanilla extract works perfectly. The clear vanilla is only used to keep the frosting pale in colour.
Be careful not to over whip it. Stop mixing as soon as the frosting reaches medium peaks. Overwhipping can make mascarpone frosting thick and grainy.
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Chai Tea Chiffon Cake
- Prep Time: 30 mins
- Cool Time: 1 hr
- Cook Time: 35 mins
- Total Time: 2 hours 5 minutes
- Yield: 7-inch cake 1x
- Category: Cakes
- Method: Bake
- Cuisine: Asian
Description
This Chai Tea Chiffon Cake is light, airy and delicately spiced with fragrant chai tea, cinnamon and nutmeg. Covered in creamy vanilla mascarpone frosting, then finished with cinnamon and Biscoff biscuits, it’s a beautifully cosy treat for any occasion.
Ingredients
For the Cake Batter
- 4 egg yolks
- 20 g caster sugar
- 30 ml vegetable oil
- 80 ml milk
- 90 g cake flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 chai tea bags
For the Meringue
- 4 egg whites
- 50 g caster sugar
- A few drops of lemon juice
For the Vanilla Mascarpone Frosting (Optional)
- 170 g mascarpone cheese
- 200 ml double cream
- 30 g icing sugar
- 3/4 tsp vanilla extract, clear
- A pinch of salt
For the Decoration (Optional)
- ground cinnamon
- Biscoff biscuits
Instructions
Prepare The Cake Batter
- Preheat the oven to 160°C fan. Prepare an unlined, ungreased 7-inch chiffon cake pan. Do not grease the pan, as the cake needs to cling to the sides while baking.
- Separate the eggs, placing the egg whites in a large, clean, grease-free mixing bowl and the egg yolks in a separate medium-sized bowl.
- Heat the milk in the microwave for 45–60 seconds, or until hot. Add 2 chai tea bags, cover, and leave to steep for about 5–10 minutes. Remove the tea bags and allow the infused milk to cool before using.
- In a medium mixing bowl, beat the egg yolks and 20 g caster sugar until pale and almost doubled in volume.
- Add the vegetable oil and cooled chai-infused milk. Continue beating at medium speed until the mixture is smooth and fully emulsified.
- Sift in the cake flour, cinnamon, nutmeg and salt. Mix gently at low to medium speed until just combined. Avoid overmixing.
- Cut open the remaining 2 chai tea bags and add the dried tea leaves to the batter. Use a silicone spatula to gently mix until evenly distributed.
Make The Meringue
- Add a few drops of lemon juice to the egg whites. Using a clean, grease-free whisk attachment, whisk until foamy.
- Gradually add the 50 g caster sugar in three additions, whisking for about 30 seconds to 1 minute between each addition to allow the sugar to dissolve.
- Once all the sugar has been incorporated, increase the mixer to medium-high speed and continue whisking until stiff, glossy peaks form.
Combine The Batter
- Add a small amount of the meringue to the egg yolk batter and gently fold it in to lighten the mixture.
- Gradually add the remaining meringue in small batches, gently folding after each addition until no white streaks remain before adding the next batch. Take care not to deflate the meringue.
- Pour the batter into the ungreased chiffon pan, preferably in one spot, allowing the batter to spread naturally.
- Lift the pan a few centimetres above the counter and gently drop it once or twice to release any large air bubbles.
- Run a skewer through the batter in a circular motion to release any smaller air pockets. Gently shake the pan from side to side to level the surface.
Bake And Cool The Cake
- Bake in the preheated oven at 160°C fan for 35–38 minutes, or until a skewer inserted into the centre comes out clean.
- Immediately remove the cake from the oven and invert the pan. Allow the cake to cool completely upside down. This prevents the delicate chiffon cake from collapsing as it cools.
- Once completely cooled, gently run a thin spatula around the outer edge of the cake and around the centre tube to release it from the pan.
- Run the spatula around the base of the pan to release the cake completely.
- Place a serving plate or cake stand over the pan, then carefully turn the pan upside down. The cake should release cleanly.
Make The Vanilla Mascarpone Frosting
- Combine the icing sugar and salt in a small bowl and mix well.
- Add the clear vanilla extract to the double cream and mix briefly to combine.
- Place the mascarpone and icing sugar mixture in a large mixing bowl. Use a silicone spatula to roughly combine.
- Using a handheld mixer fitted with a whisk attachment, whisk the mascarpone mixture for about 10–15 seconds to loosen it.
- With the mixer running, gradually pour in the vanilla-infused double cream. Continue whisking until the frosting reaches medium peaks. Be careful not to overwhip.
- Cover and refrigerate until ready to use.
Decorate The Cake
- Once the cake has completely cooled, cover the entire cake with a layer of vanilla mascarpone frosting, including the centre funnel. Smooth the frosting as evenly as possible.
- Chill the cake for about 10 minutes to allow the frosting to firm up slightly.
- Transfer the remaining mascarpone frosting to a piping bag fitted with a French piping tip. Pipe seven decorative dollops evenly around the top of the cake.
- Lightly dust the frosting and cake with ground cinnamon.
- Cut Biscoff biscuits in half and gently insert one half into each piped frosting dollop.
- Slice and serve your beautifully decorated Chai Tea Chiffon Cake.
Notes
For the best results, use double cream with a fat content of at least 35%. The higher fat content helps the cream whip properly and gives the mascarpone frosting a stable, smooth texture that is suitable for piping.
Each egg I use weighs approximately 60 g without the shell. For the most consistent results, weigh your eggs after cracking and separating them, as egg sizes can vary.
Nutrition
- Serving Size: 1 serving
- Calories: 125kcal
- Sugar: 1g
- Sodium: 124mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Final Thoughts
This Chai Tea Chiffon Cake is a lovely way to enjoy the comforting flavours of chai in a light and delicate cake. The soft, airy chiffon, creamy vanilla mascarpone frosting, warm cinnamon and crunchy Biscoff make every bite a little more special.
If you’re a fan of chai tea, I hope this cake finds its way onto your baking list. It’s cosy, elegant and perfect for sharing with a cup of tea.
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
