Woolworths Chai sponge cake with pink hibiscus tea icing
(30 Jul 2020)

Woolies Chai sponge cake
Woolworths Chai sponge cake with pink hibiscus tea icing 

Recipe by Woolworths Taste
Makes one cake
Preparation time: 30 min
Cooking time: 30 min

8 free range eggs
560 g castor sugar
425 g cake ­flour
2 Tbsp baking powder
pinch fine salt 
2 Tbsp lemon zest
2 Tbsp lime zest
2 cups milk
250 g butter
3 chai tea bags 

For the hibiscus icing:
1 cup water
2 Tbsp sugar
2 Woolworths Hibiscus Tea Bags
1 Tbsp lemon juice
350g icing sugar, sifted
edible flowers or edible dried roses, to decorate


Preheat the oven to 180°C and grease 2 x 30cm round cake tins.
Whisk the eggs and sugar until light and fluffy.
Sift the flour, baking powder and salt together. Fold the flour mixture and lemon and lime zest into the egg mixture.
Heat the milk, butter and chai tea bags until the butter has just melted. Remove the tea bags. Stir the milk mixture into the batter until smooth.
Pour the batter into the tins and bake for 25–30 minutes. Allow the cakes cool on a wire rack before icing.

To make the icing, bring the water, sugar and hibiscus tea to the boil. Remove from the heat and allow to cool. Strain.
Add ¼ cup strong brewed hibiscus tea with the lemon juice and icing sugar and stir until combined, adding a splash of hibiscus tea to your desired consistency. Drizzle over the cakes to serve.

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