Chetna Makan's Masala Chai Tres Leches Cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s Masala Chai Tres Leches Cake recipe By You Magazine - June 12, 2022 Here I have combined one of my favourite cakes with one of my favourite flavours. Nassima Rothacker SERVES 12-14 FOR THE CAKE unsalted butter, for the tin 6 large eggs, separated 200g caster sugar 250g plain flour 1½ tsp baking powder 1 tsp ground ginger 1 tsp ground cardamom 1 tsp ground cinnamon ½ tsp ground cloves 100ml whole milk FOR THE SOAK 397g can condensed milk 410g can evaporated milk 200ml double cream 4 teabags TO DECORATE 500ml double cream 1 tbsp caster sugar ½ tsp ground cinnamon Preheat the oven to 180C/160C fan/gas Butter a 30cmx 20cm x 4cm-5cm deep traybake tin and line it with nonstick baking paper. In a bowl and using an electric whisk, beat the egg yolks with half the sugar for 5-6 minutes until pale, fluffy and almost doubled in size. In a separate bowl, combine the flour, baking powder and spices and mix well. Add the dry ingredients to the egg yolk mixture and fold them in. Then gently fold in the milk. In another bowl, beat the egg whites with a clean electric whisk until they have formed soft Slowly add the remaining sugar,1 tablespoon at a time, whisking constantly. Once it is stiff and glossy, add a ladle of it to the batter and fold it in. Add all the remaining egg white mixture and fold it in gently. Pour the batter into the prepared tin, spreading it out evenly, and bake for 30 minutes until a skewer inserted into the sponge comes out clean. Combine all the soak ingredients in a saucepan, bring to the boil and immediately turn off the heat. Set aside to cool and infuse while the cake is baking. As soon as the cake is cooked, use a toothpick or skewer to prick all over the Remove the teabags from the soak and pour all the liquid evenly over the cake. Leave it to cool, then chill for 3-4 hours, or overnight, if possible. To serve, whip the cream with the sugar until thickened and smooth. Top portions of the cake with the cream, dust with a sprinkling of cinnamon and drizzle some of the soak from the tin. Store in an airtight container in the refrigerator for 3-4 days. NOW BUY THE BOOK Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to mailshop.co.uk/books* RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved