Product Recall:Various Brands of Vegetable Products

Chai-Spiced Layer Cake with Meringue Icing

Prep time: 10min
Total time: 80min
Serves 16
1 1/2 cups
milk
375 mL
10 bags
Bold Chai Tea bags
0
3 cups
All Purpose Flour
750 mL
1 tbsp
baking powder
15 mL
1/2 tsp
salt
2 mL
2 cups
brown sugar
500 mL
1 cup
canola oil
250 mL
5
eggs
0
2 tsp
Pure Vanilla Extract
10 mL
ICING:
6
egg whites, room temperature
0
1 tsp
cream of tartar
5 mL
1/2 tsp
Pure Vanilla Extract
2 mL
3 cups
sugar
750 mL
1 cup
water
250 mL
1/16 of the recipe
calories
380
fat
16 g
saturated fat
2 g
carbs
52 g
protein
6 g
cholestrol
60 mg
fibre
1 g
sodium
230 mg

Directions

  1. Preheat oven to 350°F (180°C). Grease and flour two 8-in. (20 cm) round pans. Set aside. In a medium saucepan, heat milk over medium heat, add tea bags, remove from heat and steep, 15 min. Remove and discard tea bags, set milk aside and cool completely.

  2. In a bowl, blend together flour, baking powder and salt. Set aside. Using an electric mixer (stand or hand-held) on medium, blend brown sugar, oil, eggs and vanilla until creamy, about 3 min. Reduce speed to low, alternately add in cooled milk and flour mixture and mix until smooth. Divide batter evenly among pans and bake on middle rack of oven 30 min. or until a toothpick comes out clean. Cool in pans 10 min. then remove to cooling rack to cool completely.

  3. Using mixer on medium, whip egg whites, cream of tartar and vanilla until soft peaks form, about 4 min. Set aside. In a large saucepan, combine sugar and water over medium-high heat and bring to a boil, stirring occasionally. Once boiling, cover, reduce heat to medium and cook, without stirring, until mixture thickens and a candy thermometer reads 240°F (116°C), about 4 min. Slowly pour sugar syrup into egg whites and whip until stiff peaks form, about 10 min.

  4. Slice top off each cake to create a flat surface then slice each cake in half horizontally. Place a dollop of icing on centre of serving dish, place 1 cake layer on top and spread an even layer of icing overtop. Repeat for remaining layers. Ice top and sides with remaining icing. Cake will keep covered, at room temperature, for up to 3 days.