Chai tres leches (three milk) cake

If you love the texture of tiramisu then you will adore this – soft and velvety, but with the aromatic and soothing scent and flavours of chai tea. Based on the South American treat, it is not traditional but a wonderful twist.

Recipe by Helen Goh, in the Good Food section of the SMH paper.

Pictured: Chai tres leches cake

For the infusion

175ml milk

1 English Breakfast teabag

7 cardamom pods, crushed

2 large cinnamon quills

2 bay leaves

¼ tsp black peppercorns

1 nutmeg, cracked in half

For the final milk mix - 

175g condensed milk

175g evaporated milk

For the cake

225g plain flour

1 tsp baking powder

1 tsp cinnamon powder

½ tsp cardamom powder

¼ tsp salt

5 eggs, yolks and whites separated

220g castor sugar

100ml milk

1 tsp vanilla paste (or 2 tsp vanilla essence)

For the cream topping

300ml pure cream

2 tbsp icing sugar

½ tsp vanilla extract

2 tbsp cocoa powder

For the infusion - Infuse the milk in advance if you can – overnight preferably. Put all the infusion ingredients in a small saucepan over medium-low heat, stirring frequently to prevent it from burning or boiling. When the milk begins to bubble, remove from the heat – do not boil. Allow to cool to room temperature, then refrigerate overnight. When ready for cooking, strain the milk, discard the spices and teabag, then stir in the condensed milk and evaporated milk.

Pictured: Infusing the milk

Preheat the oven to 190°C (170°C fan-forced). Line a baking tray about 30cm x 20cm x 5cm with baking paper.

For the cake - sift the flour, baking powder, cinnamon, cardamom and salt in a bowl and set aside.

In a large mixing bowl, place the five egg yolks and with an electric whisk whip for one minute. Then add in half the sugar, whip until the mixture is pale, creamy and has doubled in volume. 

On low speed, alternately add the 100ml milk and the sifted dry ingredients, then the vanilla paste, and mix until combined. Set aside.

In another large bowl, beat the egg whites until soft peaks form, and add in the remaining sugar. Increase the speed to high and whisk for another minute until stiff and glossy. With a spatula or whisk, fold one-third of the egg-white mixture into the yolk mixture, mixing until just incorporated, then fold in the rest of the egg white mixture gently but thoroughly.

Scrape the mixture into the prepared pan and bake for 30 to 35 minutes, until a skewer inserted into the middle comes out clean. 

Allow cake to cool on a rack for 30 minutes (it will deflate a little).

To prepare - after the 30 minutes you will be carefully pouring the infused milk over the cake -  pierce the cake all over with a skewer, and very slowly spoon over the infused milk so that it is evenly absorbed by the entire cake – take it slowy or it will spill over. 

Wrap in cling film and place in the fridge for at least two hours, or up to two days.

To serve - whip the cream with the icing sugar and vanilla until soft waves form. Turn the cake out onto a serving plate, spread with the whipped cream, and sieve the cocoa powder on top.

Serves 10 or more as you do not need to serve large pieces

Pictured: Chai tres leches cake