Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder, 1/4 tsp fine salt
- 5 large eggs, room temp
- 1 cup (200 g) granulated sugar, divided
- 1/3 cup (80 ml) whole milk, 1 tsp vanilla
- Chai soak: 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 3/4 cup (180 ml) heavy cream, 3 black tea bags, 1 cinnamon stick, 6 cardamom pods, 4 whole cloves, 1 star anise, 4 slices fresh ginger, 1 tsp vanilla, pinch salt
- Topping: 1 1/2 cups (360 ml) heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla
- Dusting: 1 tsp ground cinnamon + 1/4 tsp ground cardamom
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment (bottom only).
- 2. Simmer heavy cream with cinnamon, cardamom, cloves, star anise, and ginger until steaming; off heat add tea bags; steep 10 minutes, strain. Whisk in evaporated milk, condensed milk, vanilla, and a pinch of salt; chill.
- 3. Whisk flour, baking powder, and salt. Beat egg whites to soft peaks; slowly add 1/4 cup sugar to stiff, glossy peaks. Beat yolks with remaining 3/4 cup sugar until pale and thick; mix in milk and vanilla.
- 4. Fold dry ingredients into yolks, then gently fold in egg whites. Spread in pan; bake 25–30 minutes.
- 5. Cool 20–30 minutes. Poke holes; slowly pour in chai milks (you may not need all). Chill at least 4 hours.
- 6. Whip cream, powdered sugar, and vanilla to soft peaks. Spread over cake; dust with cinnamon-cardamom. Slice and serve.
Why You’ll Love This Recipe
- Classic tres leches comfort meets cozy chai spices for a layered, aromatic dessert.
- An ultra-light sponge soaks up just the right amount of tea-infused milks.
- Make-ahead friendly: the cake gets better after a good chill.
- Balanced sweetness thanks to warm spices and a lightly sweet whipped cream finish.
Grocery List
- Produce: Fresh ginger
- Dairy: Eggs, whole milk, heavy cream, evaporated milk (1 can), sweetened condensed milk (1 can)
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, vanilla extract, fine salt, black tea (bags or loose), cinnamon stick, green cardamom pods, whole cloves, star anise, ground cinnamon, ground cardamom
Full Ingredients
Fluffy Sponge Cake
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 5 large eggs, room temperature, separated
- 1 cup (200 g) granulated sugar, divided (3/4 cup for yolks, 1/4 cup for whites)
- 1/3 cup (80 ml) whole milk, room temperature
- 1 tsp vanilla extract
Chai Tres Leches Soak
- 3/4 cup (180 ml) heavy cream
- 1 cinnamon stick
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 star anise
- 4 thin slices fresh ginger (about 1 inch piece)
- 3 black tea bags (Assam or English Breakfast) or 2 tbsp loose black tea in a sachet
- 1 can (12 oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of fine salt
Whipped Cream Topping & Spice Dust
- 1 1/2 cups (360 ml) heavy cream, well chilled
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon + 1/4 tsp ground cardamom, for dusting
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Line the bottom of a 9×13-inch metal baking pan with parchment. Do not grease the sides; this helps the sponge climb and stay airy.
Step 2: Make the chai infusion
In a small saucepan, heat the heavy cream with the cinnamon stick, cardamom pods, cloves, star anise, and ginger over medium heat just until steaming and tiny bubbles gather at the edges (do not boil). Remove from heat and add the tea bags. Cover and steep for 10 minutes. Strain through a fine sieve, pressing gently on the tea to extract flavor.
Whisk the strained cream with the evaporated milk, sweetened condensed milk, vanilla, and a pinch of salt. Refrigerate while you bake the cake. You will have about 3 1/2 cups of chai milk; you may not need every drop.
Step 3: Whisk the dry and build volume
In a bowl, whisk together the flour, baking powder, and salt. In a clean mixing bowl, beat the egg whites on medium speed to soft peaks. Gradually rain in 1/4 cup (50 g) sugar and continue beating to firm, glossy peaks. Set aside.
In another bowl (or the same mixer bowl, no need to wash), beat the yolks with the remaining 3/4 cup (150 g) sugar on medium-high until pale and thick, 2–3 minutes. Mix in the milk and vanilla.
Step 4: Fold and bake the sponge
Sift the dry ingredients over the yolk mixture and fold gently until nearly combined. Fold in the whipped egg whites in three additions, using broad, gentle strokes to keep the batter airy. Spread the batter evenly in the prepared pan.
Bake 25–30 minutes, until the top springs back when touched and a toothpick comes out clean or with a few moist crumbs. Rotate once if your oven has hot spots.
Step 5: Cool, poke, and soak with chai milks
Cool the cake in the pan on a rack for 20–30 minutes; it should still be slightly warm. Use a skewer or fork to poke holes all over the surface, reaching the corners and edges. Slowly ladle or pour about half of the chai milk across the cake, allowing it to seep in before adding more. Continue until the cake is generously saturated; you may have 1/4–1/2 cup milk left—reserve it for serving if the cake stops absorbing easily.
Cover the pan and refrigerate at least 4 hours, preferably overnight, until very cold and fully soaked.
Step 6: Whip the cream and finish
In a cold bowl, whip the heavy cream, powdered sugar, and vanilla to soft peaks (creamy and spreadable, not stiff). Spread over the chilled cake in swoops. Mix the ground cinnamon and ground cardamom and lightly dust the top.
Step 7: Slice, garnish, and serve
Cut into 12 squares. If desired, spoon a little of the reserved chai milk around each slice and add an extra pinch of spice on the plate. Serve cold for clean slices and the best texture.
Pro Tips
- Room-temperature eggs whip higher and fold more smoothly—set them out 30 minutes ahead.
- Do not over-grease: line only the bottom with parchment and leave the sides ungreased so the sponge can rise.
- Pour the chai milk slowly in stages; patience gives you maximum absorption without sogginess.
- For bolder chai flavor, steep the spices in the hot cream 5 minutes longer before adding the tea bags.
- Use a metal pan for best rise and even baking. Glass may need 2–3 extra minutes.
Variations
- Pistachio–Rose: Fold 1/3 cup finely chopped pistachios into the whipped topping and add 1/2 tsp rose water. Sprinkle more pistachios before slicing.
- Chocolate Chai: Sift 2 tbsp unsweetened cocoa into the dry ingredients and add 1 extra tbsp sugar to the yolks to balance.
- Lightly Boozy: Stir 1–2 tbsp dark rum or bourbon into the cooled chai milk before soaking.
Storage & Make-Ahead
The soaked, frosted cake keeps well covered in the refrigerator for 2–3 days; flavors deepen by day two. For best texture, add the whipped cream within 24 hours of serving. The unsoaked sponge can be wrapped and frozen up to 2 months; thaw, then soak and finish. The fully soaked cake does not freeze well.
Nutrition (per serving)
Approximate: 430 calories; 24 g fat; 47 g carbohydrates; 7 g protein; 190 mg sodium. Values will vary based on exact products used and how much soak is absorbed.
