Chai Buttermilk Spice Cake

• boiling water1⁄2 cup
• chai tea teabags↗6
• all-purpose flour↗2 1⁄2 cups
• baking soda↗1 teaspoon
• salt↗1⁄4 teaspoon
• ground cinnamon↗1⁄4 teaspoon
• block-style fat free cream cheese↗1⁄3 cup

  softened

• butter↗1⁄4 cup

  softened

• granulated sugar↗1⁄2 cup

  divided

• packed light brown sugar1⁄2 cup

  packed

• vegetable oil↗1⁄4 cup
• fat-free buttermilk↗1 cup
• large egg whites↗2
• cream of tartar↗1⁄2 teaspoon
• cooking spray
• cup powdered sugar↗1⁄4

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.

3. 3

   Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.

4. 4

   Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).

5. 5

   Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.

6. 6

   Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

7. 7

   Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.

8. 8

   Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

9. 9

   Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.

10. 10

    Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

11. 11

    Cool in pan on a wire rack. Sprinkle with powdered sugar.